This Pumpkin Streusel Bread is a cozy treat perfect for fall! It’s soft, flavored with spicy pumpkin, and has a yummy crumbly topping that makes every slice special.
Honestly, the smell when it bakes is enough to make anyone happy! I love enjoying this bread warm with a bit of butter—it’s like a hug in a slice! 🥰
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is key for moisture and flavor. If you have fresh pumpkin, you can roast it and blend it, but it’s more work. Make sure not to use pumpkin pie filling, as it has added spices and sugars.
Flours: All-purpose flour works great, but if you’re gluten-free, a 1:1 gluten-free blend should work too. Keep in mind that different blends can affect texture, so experiment a bit!
Spices: The spices create wonderful flavor. If you don’t have one, like ground cloves, just double the cinnamon, or use a pre-mixed pumpkin spice instead. I’m a fan of adding an extra pinch of cinnamon for warmth!
Sugar: Using brown sugar gives a nice depth of flavor. If you’d prefer less sweetness, you can reduce the sugar a bit or use coconut sugar as a healthier option.
Yogurt/Buttermilk: If you lack buttermilk, regular milk with a squeeze of lemon or a splash of vinegar can work as a substitute. Yogurt is thicker, so thinning it a little with water can help.
How Do I Get the Perfect Streusel Topping?
The streusel topping is what makes the bread extra special! Aim for a crumbly texture that adds crunch once baked. Here’s how you can achieve that:
- Use cold butter straight from the fridge. This keeps the mix crumbly rather than gooey.
- Break the butter into small pieces and work it into the dry ingredients until it forms coarse crumbs.
- Don’t worry about it being super uniform — some larger crumbs make for a beautiful topping!
Remember to sprinkle the streusel on top evenly before baking. It’ll form a delicious crust while the bread rises. Enjoy your baking adventure! 🍞✨
How to Make Pumpkin Streusel Bread
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup (80ml) vegetable oil or melted butter
- 2 teaspoons vanilla extract
- ½ cup (120ml) buttermilk or plain yogurt
For the Streusel Topping:
- ½ cup (100g) brown sugar, packed
- ⅓ cup (42g) all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons (56g) unsalted butter, cold and cut into small pieces
Optional Glaze:
- ½ cup (60g) powdered sugar
- 1–2 teaspoons milk
- ⅛ teaspoon vanilla extract
Time Needed:
This Pumpkin Streusel Bread will take about 15 minutes to prepare and around 55–65 minutes to bake. After baking, let it cool for about 15 minutes in the pan, then cool completely on a wire rack. Overall, you’ll be enjoying warm bread in under two hours!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
First, preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
2. Make the Streusel Topping:
In a small bowl, mix the brown sugar, flour, and cinnamon together. Then, add in the cold butter pieces and use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs. Set this aside for later.
3. Mix Dry Ingredients for Bread:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This will make sure the spices are evenly distributed throughout your bread—set aside when finished.
4. Mix Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and eggs, whisking them together until smooth and well combined. Next, stir in the pumpkin puree, oil (or melted butter), vanilla extract, and buttermilk or yogurt until everything is smooth.
5. Combine Dry and Wet Ingredients:
Gradually pour the dry ingredients into the wet mixture, mixing gently just until combined. Make sure not to overmix; some lumps are perfectly fine!
6. Pour into Pan:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula to level it off.
7. Add the Streusel:
Now it’s time to sprinkle the streusel topping evenly over the batter. This will create a deliciously crunchy top!
8. Bake:
Place the loaf pan in the oven and bake for 55–65 minutes. When done, a toothpick inserted in the center should come out clean or with just a few moist crumbs. If the top is browning too quickly, you can tent the bread with foil halfway through baking.
9. Cool:
Let the bread cool in the pan on a wire rack for about 15 minutes, then carefully remove it from the pan and let it cool completely on the rack.
10. Optional Glaze:
If you want to make it extra special, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the cooled bread just before serving.
Enjoy your moist, warmly spiced pumpkin bread with a crunchy cinnamon streusel topping—it’s perfect with coffee or tea! 🍂✨
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to roast it first, then puree it until smooth. You’ll need about 1 cup of fresh pumpkin puree, just like the canned version. But be sure to let it cool before adding it to your batter!
Can I Make This Bread Gluten-Free?
Yes, you can use a 1:1 gluten-free flour blend to substitute the all-purpose flour. Just be aware that the texture may be slightly different, but it should still turn out delicious!
How to Store Leftovers?
Store any leftover Pumpkin Streusel Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months. Just make sure to slice before freezing for easy serving later!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing ½ cup of regular milk with 1 teaspoon of lemon juice or vinegar. Let it sit for about 5 minutes, and it will mimic the tanginess of buttermilk perfectly!
