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Pumpkin Streusel Bread

Pumpkin streusel bread is a tender, warmly spiced loaf topped with buttery brown sugar crumbs. It bakes in a 9x5-inch loaf pan until a toothpick comes out with a few moist crumbs, then cools before slicing.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • cooking spray
  • 1.75 cups all-purpose flour for the bread; part of 2 cups total
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon for the bread; divided
  • 0.25 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 2 eggs large
  • 0.5 cup neutral oil such as canola
  • 0.25 cup water
For the streusel
  • 0.25 cup all-purpose flour for the streusel; part of 2 cups total
  • 0.25 cup light brown sugar packed
  • 2 tablespoons unsalted butter cold and cut into small cubes
  • 0.5 teaspoon ground cinnamon for the streusel; divided

Equipment

  • 1 9x5-inch loaf pan

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x5-inch loaf pan with cooking spray.
Make the bread
  1. In a medium bowl, whisk 1 3/4 cups of the flour with the baking soda, salt, 1 teaspoon of the cinnamon, and the nutmeg.
  2. In a large bowl, whisk the granulated sugar, pumpkin puree, eggs, oil, and water until smooth.
  3. Add the flour mixture to the pumpkin mixture and fold with a spatula just until no dry streaks remain.
Make the streusel
  1. In the now-empty medium bowl, mix the remaining 1/4 cup flour, brown sugar, and remaining 1/2 teaspoon cinnamon.
  2. Work in the cold butter with your fingertips until the mixture forms small clumps.
Assemble and bake
  1. Scrape the batter into the prepared pan.
  2. Sprinkle the streusel evenly over the top.
  3. Bake for 55 to 65 minutes, until a toothpick inserted into the center through a spot without streusel comes out with a few moist crumbs.
  4. Cool in the pan for 15 minutes.
  5. Turn the loaf out onto a wire rack and cool completely before slicing.

Notes

Fold the batter only until no dry streaks remain to keep the loaf tender. Store covered in the refrigerator for up to 5 days; freeze wrapped slices for up to 3 months. For a dairy-free option, use dairy-free butter in the streusel.