Homestyle Pumpkin Bread with Streusel Topping (Print Version)

Warm, spiced pumpkin bread, topped with buttery streusel. A comforting slice of autumn, just like Grandma made it, perfect for any day.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Bread Base

01 - 2 cups (240g) all-purpose flour
02 - 1 ½ cups (300g) granulated sugar
03 - ½ cup (100g) packed light brown sugar
04 - 1 teaspoon baking soda
05 - ½ teaspoon baking powder
06 - ½ teaspoon salt
07 - 1 tablespoon ground cinnamon
08 - 1 teaspoon ground nutmeg
09 - ½ teaspoon ground ginger
10 - ¼ teaspoon ground cloves
11 - 1 (15-ounce) can (425g) pumpkin puree (not pie filling)
12 - ½ cup (120ml) vegetable oil
13 - 2 large eggs, room temperature
14 - 1 teaspoon vanilla extract

→ Streusel Topping

15 - ½ cup (60g) all-purpose flour
16 - ¼ cup (50g) packed light brown sugar
17 - ¼ cup (50g) granulated sugar
18 - 4 tablespoons (56g) cold unsalted butter, cut into small cubes
19 - ½ teaspoon ground cinnamon

→ Optional Extras

20 - ½ cup chopped pecans or walnuts (for streusel or batter)
21 - Cream cheese frosting (for serving)

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C). Then, grab your 9x5-inch loaf pan and give it a good grease and flour or line it with parchment paper, leaving an overhang. I learned this the hard way after a few loaves got stuck, and let me tell you, it's heartbreaking! This step ensures your beautiful pumpkin bread with streusel slides right out like a dream. While you're at it, take a deep breath and enjoy the quiet before the mixing chaos.
02 - In a large bowl, combine your pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk them together until they're smooth and beautifully combined. You're looking for a uniform, vibrant orange color here. I always get a little mesmerized by the color of the pumpkin puree; it just screams autumn! Make sure everything is well incorporated because lumps now mean uneven texture later, and nobody wants that in their pumpkin bread with streusel.
03 - In a separate, medium bowl, whisk together the all-purpose flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Give them a really good whisk to break up any clumps and ensure those spices are evenly distributed. This is where the magic starts to happen, flavor-wise! The aroma alone is enough to make your kitchen smell amazing, even before it hits the oven. Don't skip this step; it's vital for a balanced flavor in your pumpkin bread.
04 - Now for the careful part! Pour the wet ingredients into the dry ingredients. With a spatula, mix until just combined. Seriously, just until combined! Overmixing is the enemy of tender bread; it develops the gluten too much, leading to a tough texture. I've definitely been guilty of overmixing in my early baking days, wanting everything to be 'perfect,' but trust me, a few streaks of flour are totally fine. Your pumpkin bread with streusel will thank you.
05 - In a small bowl, combine the streusel topping ingredients: flour, brown sugar, and cold, cubed butter. Use your fingertips (or a pastry blender if you're fancy) to rub the butter into the dry ingredients until it resembles coarse crumbs. This is where getting your hands a little messy is encouraged! The cold butter is key here for that lovely crumbly texture. If your butter gets too warm, pop it in the fridge for a few minutes. This streusel is what takes your pumpkin bread with streusel to the next level.
06 - Pour the pumpkin bread batter into your prepared loaf pan, spreading it evenly. Then, generously sprinkle that beautiful streusel topping all over the top. Pop it into the preheated oven and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. I usually start checking around 50 minutes, because ovens can be quirky! The top should be golden brown and the streusel nice and crisp. Your kitchen will smell incredible, trust me!

# Notes:

01 - Always use 100% pumpkin puree, not pie filling – I learned that one the hard way!
02 - For the best streusel, make sure your butter is really cold before you mix it.
03 - This bread freezes beautifully in slices; it's a lifesaver for quick breakfasts.
04 - A dollop of cream cheese frosting makes this pumpkin bread with streusel extra special.

# Equipment Needed:

01 - 9x5-inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - measuring cups and spoons
06 - cooling rack

# Nutrition (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 50g
Protein: 5g

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