Description
This easy streusel pumpkin bread is a moist and flavorful fall favorite, featuring warm spices and a crunchy oat topping. Perfect for breakfast or a snack, it combines classic pumpkin puree with cinnamon, nutmeg, and cloves, topped with a buttery streusel made of brown sugar and oats. The bread is simple to make and bakes to a tender crumb with a sweet, crisp topping.
Ingredients
Scale
Bread Ingredients
- 3/4 cups 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 Ingredients
- 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
- 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 of the bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This evenly distributes the leavening and spices.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This helps aerate the batter for a tender crumb.
- Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract and pumpkin puree until well combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix. If using, fold in the chopped walnuts gently.
- Prepare Streusel Topping: In a small bowl, mix the flour, brown sugar, rolled oats, cinnamon, and softened butter until the mixture becomes crumbly. This will give a crunchy texture on top of the bread.
- Assemble the Bread: Pour the pumpkin batter into the prepared loaf pan, spreading it evenly. Sprinkle the streusel topping evenly over the batter to cover the surface.
- Bake: Bake the bread in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh or canned pumpkin puree, but avoid pumpkin pie filling as it contains added sugars and spices.
- Optional walnuts add a nice crunch but can be omitted for nut-free versions.
- Make sure not to overmix the batter to keep the bread light and tender.
- The streusel topping can be doubled for an extra crunchy topping if desired.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze leftover slices individually wrapped to keep fresh for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
