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Easy Streusel Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 33 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Easy Streusel Pumpkin Bread is a moist and flavorful autumn dessert featuring warm spices and a sweet, crumbly streusel topping. Made with pumpkin puree, cinnamon, nutmeg, and cloves, this quick bread is perfect for cozy fall mornings or as a delightful snack. The addition of optional walnuts adds a pleasant crunch, while the streusel topping provides a sweet and textured contrast to the tender bread inside.

Ingredients

Bread Batter

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (15 oz) pumpkin puree
  • 1/4 cup buttermilk
  • 1/2 cup chopped walnuts (optional)

Streusel Topping

  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup rolled oats
  • 1/4 cup unsalted butter, softened
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until combined. Set aside this spiced dry mixture.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy, approximately 2-3 minutes. This step incorporates air, helping the bread to rise.
  4. Add Eggs and Pumpkin: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate them. Stir in the vanilla extract and pumpkin puree, mixing until smooth.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender. If using, fold in the chopped walnuts at this stage.
  6. Make Streusel Topping: In a small bowl, mix together the flour, brown sugar, rolled oats, cinnamon, and softened butter. Use your fingers or a fork to blend these ingredients until the mixture becomes crumbly and forms the streusel topping.
  7. Assemble and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the streusel topping evenly over the batter to create a crunchy, sweet layer.
  8. Bake: Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven.
  9. Cool the Bread: After baking, let the bread cool in the pan for about 10 minutes to set before transferring it to a wire rack to cool completely. This helps the bread firm up and makes slicing easier.

Notes

  • If you prefer a nut-free version, simply omit the walnuts.
  • Ensure the butter is softened, not melted, for proper creaming with sugar.
  • Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
  • Check the bread at 60 minutes and cover with foil if the streusel topping browns too quickly.
  • Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://slsrecipes.com/easy-streusel-pumpkin-bread-recipe/