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Best Easy Pumpkin Bread with Streusel

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This ultimate pumpkin bread with streusel topping is incredibly moist, spiced perfectly, and topped with a buttery, crunchy streusel that stays put instead of sinking into the batter. A foolproof recipe that brings back nostalgic flavors with every slice.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil (or melted coconut oil)
  • 3 large eggs, room temperature
  • 1 ½ cups pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • ¼ cup buttermilk (or milk with 1 teaspoon lemon juice)
  • ½ cup all-purpose flour (for streusel)
  • ½ cup brown sugar, packed (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • 6 tablespoons cold unsalted butter, cut into small cubes (for streusel)
  • ½ cup chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, whisking after each. Add pumpkin puree, vanilla extract, and buttermilk; mix until smooth.
  4. Gradually add dry ingredients to wet mixture, folding gently with a rubber spatula until just combined. Do not overmix.
  5. Pour batter into prepared loaf pan and spread evenly. Bake for 25 minutes.
  6. While bread bakes, make streusel: In a small bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse sand with some pea-sized butter chunks. Stir in nuts if using. Refrigerate until needed.
  7. After 25 minutes, remove bread from oven. Gently sprinkle streusel evenly over top, pressing down lightly.
  8. Return to oven and bake for another 25 to 30 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. If streusel browns too quickly, tent loosely with foil.
  9. Let bread cool in pan for 15 minutes, then lift out using parchment paper and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

For best results, use cold butter for streusel and room temperature eggs. The 25-minute partial bake before adding streusel prevents sinking. Cool completely before slicing to avoid crumbling. Bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin bread, streusel, fall baking, easy pumpkin bread, pumpkin recipe, quick bread

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