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Best Easy Cinnamon Streusel Pumpkin Bread Recipe

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This easy cinnamon streusel pumpkin bread is moist, tender, and topped with a crunchy, buttery streusel. Perfect for fall mornings, it comes together in just 15 minutes of active time and tastes like you fussed for hours.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 cup (245g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) packed light brown sugar (for streusel)
  • 1 ½ teaspoons ground cinnamon (for streusel)
  • ¼ cup (60g) unsalted butter, melted (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the exposed ends with butter or non-stick spray.
  2. Make the streusel first. In a medium bowl, whisk together ½ cup flour, ½ cup packed brown sugar, 1½ teaspoons cinnamon, and a pinch of salt. Pour in the ¼ cup melted butter and stir with a fork until the mixture forms clumps. Set aside.
  3. Whisk the dry ingredients. In a large bowl, combine 1¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ½ teaspoon salt. Whisk until evenly distributed.
  4. Mix the wet ingredients. In a separate medium bowl, whisk together 1 cup granulated sugar, ½ cup vegetable oil, and 2 large eggs until smooth and slightly pale, about 1 minute. Add 1 cup pumpkin puree, 1 teaspoon vanilla extract, and ¼ cup milk. Whisk until fully combined.
  5. Combine wet and dry. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold gently, just until no streaks of flour remain. Do not overmix.
  6. Pour into the pan. Scrape the batter into your prepared loaf pan and spread it evenly with the spatula. Give the pan a gentle tap on the counter to release any air bubbles.
  7. Add the streusel. Sprinkle the streusel topping evenly over the batter. Do not press it in.
  8. Bake for 55-65 minutes. Place the pan in the preheated oven. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the streusel is browning too quickly after about 40 minutes, tent the loaf loosely with aluminum foil.
  9. Cool in the pan. Remove the loaf from the oven and place it on a cooling rack. Let it cool in the pan for 15 minutes.
  10. Remove and cool completely. Use the parchment paper overhang to lift the loaf out of the pan and onto the cooling rack. Let it cool completely before slicing—about 1 to 1½ hours.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better the next day.

Nutrition

Keywords: pumpkin bread, cinnamon streusel, fall baking, easy pumpkin bread, quick bread

Find it online: https://breezybake.com/best-easy-cinnamon-streusel-pumpkin-bread-recipe/