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Cozy Pumpkin Bread with Streusel Crumb Topping

Pumpkin bread with streusel topping - featured image
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This moist and tender pumpkin bread is topped with a buttery, crispy streusel crumb topping. It’s the perfect cozy treat for fall, made with simple pantry ingredients and a special technique for a light, fluffy crumb.

Ingredients

Scale
  • 1 and ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 oz or 425g) pumpkin puree (100% pumpkin, not pie filling)
  • ¼ cup (60ml) whole milk (or buttermilk)
  • For the streusel topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) light brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup (57g) unsalted butter, cold and cut into small cubes
  • ¼ cup (30g) chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with a strip of parchment paper that hangs over the two long sides.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
  4. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and beat until combined.
  5. Add the pumpkin puree and mix on low speed until just combined.
  6. With the mixer on low speed, add about one-third of the dry ingredients, then half of the milk. Mix until just combined. Repeat with another third of the dry ingredients, the remaining milk, and finally the last of the dry ingredients. Stop mixing as soon as the flour disappears.
  7. In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the streusel topping. Add the cold butter cubes and use a pastry cutter, fork, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. Stir in nuts if using.
  8. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the batter, then gently press it down with your fingers so it adheres.
  9. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent the pan loosely with aluminum foil.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment handles to lift it out and transfer it to the rack to cool completely before slicing.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Check your pumpkin puree for excess moisture. Watch the streusel carefully to prevent burning. Let the bread cool completely before slicing. The bread tastes even better on day two.

Nutrition

Keywords: pumpkin bread, streusel topping, fall baking, pumpkin recipe, easy pumpkin bread, crumb topping

Find it online: https://cooksyla.com/cozy-pumpkin-bread-with-streusel-crumb-topping/