Description
Pumpkin Bread With Streusel Topping - Super moist and perfectly spiced pumpkin Bread baked with a crunchy pumpkin pie spice streusel topping! It's seriously the BEST pumpkin bread recipe and will surely be a fall staple in your kitchen!
Ingredients
Streusel Topping
- 4 Tbsp (56 g) Unsalted Butter, melted
- 2/3 Cup (80 g) All-Purpose Flour
- 1/2 Cup (50 g) Light Brown Sugar, packed
- 2 Tbsp Granulated Sugar
- 1 Tsp Pumpkin Pie Spice
- 1/4 Tsp Ground Cinnamon
Pumpkin Bread
- 2 Cups (240 g) All-Purpose Flour
- 1 Tsp Baking Soda
- 2 1/2 Tsp Pumpkin Pie Spice
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Fine Salt
- 1 1/3 Cup (302 g) Pure Pumpkin Puree (not pumpkin pie filling)
- 1 Cup (200 g) Brown Sugar, packed
- 1/2 Cup (100 g) White sugar
- 1/2 Cup (100 g) Neutral Oil (avocado, canola or vegetable oil)
- 2 Whole Large Eggs, room temp
- 1/3 Cup (75 g) Whole Milk, room temp
- 1 Tsp Vanilla Paste or Extract
Instructions
- Make Streusel Topping - In a small bowl, combine flour, brown sugar, white sugar, pumpkin pie spice and cinnamon. Add melted butter and mix everything together with a fork. You can make the clumps as small or as large as you would like. Set aside until needed.
- Preheat Oven & Prep Loaf Pan - Place a rack in the center of your oven and preheat to 350ºF (176ºC). Butter or grease your 9x5 inch (23 x 13 cm) loaf pan and place a parchment sling inside, lengthwise with a 1 to 2 inch (2.5 to 5 cm) overhang.
- Combine Dry Ingredients - In a medium sized bowl combine flour, baking soda, pumpkin spice, cinnamon and salt. Set aside.
- Combine Wet Ingredients - In a large bowl, add pumpkin puree, brown sugar, white sugar, vanilla and oil and mix until well combined. About 2 minutes on medium speed. You can use a stand mixer fitted with a paddle attachment, hand held mixer or whisk by hand. Add one egg at a time and mix well after each addition. Scrape down the sides and bottom of the bowl as needed. Add milk and mix until combined.
- Combine Wet & Dry Ingredients - In 2 additions, sift in the dry ingredients and mix on low just until combined. Do not overmix.
- Transfer & Add Streusel - Transfer batter to your prepared loaf pan. Evenly sprinkle the streusel on top of the batter, making sure to cover the whole surface.
- Bake - Bake for at least 1 hour, adding an additional 5 to 10 minutes or until an inserted toothpick comes out clean. Do not overbake! (mine took 1 hour and 10 minutes)
- Serve & Enjoy - Allow the pumpkin bread to cool in the pan for 20 minutes before removing from the pan. Cool completely and enjoy!
Notes
Storage - Store in an airtight container at room temperature for up to 4 days. It's even more moist the next day!
- Prep Time: 20 Minutes
- Cook Time: 1 Hr + more as needed