Description
This cozy Pumpkin Streusel Bread is soft, spiced, and topped with a buttery crumb that turns any autumn morning into something special.
Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- Optional: 1/2 cup softened cream cheese for swirl
- For the Streusel:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a standard loaf pan.
- In a large bowl, whisk together pumpkin puree, eggs, oil, milk, vanilla, and sugar until smooth.
- In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
- If using cream cheese, gently swirl into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- In a separate bowl, mix streusel ingredients using a fork or pastry cutter until crumbly.
- Sprinkle streusel evenly over the batter and gently press down.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Wrap and store at room temperature for 3–4 days or freeze for up to 3 months. Lightly toast to restore streusel crunch. Add-ins like chocolate chips or nuts work great too.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg