Irresistible Pumpkin Streusel Bread: Your Cozy Fall Delight

Irresistible Pumpkin Streusel Bread is a delightful treat that fills your home with an enchanting aroma and brings comfort to your table.

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Course: Breakfast

Cuisine: American

Keyword: breakfast recipes, cozy baking, Dessert, fall recipes, Irresistible Pumpkin Streusel Bread, pumpkin bread

Prep Time: 20

Cook Time: 1 15

Cooling Time: 15

Total Time: 1 50

Servings: slices

Calories: 250kcal

Equipment

Mixing bowl
Loaf Pan
Whisk
Spatula

Ingredients

For the Bread

2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
1 cup light brown sugar can be replaced with maple syrup
1 cup granulated sugar substitute with a sugar alternative like Stevia
1 cup pumpkin puree ensure it's 100% pure pumpkin
1/2 cup vegetable oil applesauce can be used as a healthier alternative
2 large eggs flax eggs can be used for a vegan option
2 teaspoons baking powder make sure it’s fresh
1 teaspoon baking soda helps the bread rise
1 teaspoon kosher salt regular salt is an acceptable substitute
2 teaspoons cinnamon can substitute with pumpkin pie spice
1/2 teaspoon freshly grated nutmeg or use ground nutmeg
1 teaspoon ground ginger could swap with allspice
1/4 teaspoon ground cloves use sparingly
2 cups more all-purpose flour supports moist pumpkin ingredients

For the Streusel Topping

1 cup all-purpose flour gluten-free flour can be used
1/2 cup light or dark brown sugar coconut sugar can be used for refined-sugar-free option
1 teaspoon cinnamon adjust for taste preferences
1/4 teaspoon kosher salt regular salt works too
1/2 cup unsalted butter coconut oil can be used as a dairy-free substitute

Instructions

Directions

Prepare the Streusel: In a mixing bowl, whisk together the all-purpose flour, brown sugar, cinnamon, and kosher salt. Pour in the melted unsalted butter and mix until crumbly. Chill the mixture for later use.
Preheat Oven & Prepare Pan: Set your oven to 350°F (175°C). Grease and line a 9x5 loaf pan with parchment paper for easy removal after baking.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, light brown sugar, and granulated sugar until smooth. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Combine Dry Ingredients: In a separate bowl, sprinkle the baking powder, baking soda, kosher salt, and your spices (cinnamon, nutmeg, ginger, and cloves). Whisk together until well combined.
Fold in Flour: Gradually add the all-purpose flour to the wet mixture. Use a rubber spatula to gently fold until just combined—be careful not to overmix for a light and fluffy texture.
Assemble & Bake: Pour the batter into the prepared loaf pan. Sprinkle the chilled streusel topping evenly over the batter. Bake in the preheated oven for 65-80 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Cooling: Allow the bread to cool in the pan for 10-15 minutes. Carefully transfer to a wire rack to cool completely before slicing.

Notes

Enjoy a warm slice with a pat of butter or a dollop of cream cheese for added delight! Ensure all ingredients are at room temperature for uniform mixing.

Nutrition