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Cozy Cinnamon Streusel Pumpkin Bread

cozy cinnamon streusel pumpkin bread - featured image
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A moist and tender pumpkin bread topped with a crunchy, buttery cinnamon-pecan streusel. This easy fall recipe started as a happy accident and has become a seasonal favorite.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 can (15 oz / 425g) 100% pure pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) packed brown sugar (for streusel)
  • 1 tablespoon ground cinnamon (for streusel)
  • ¼ cup (4 tablespoons / 57g) cold unsalted butter, cut into small cubes (for streusel)
  • ½ cup (60g) chopped pecans (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving overhang on the long sides.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ½ cup packed brown sugar, and 1 tablespoon cinnamon. Add cold cubed butter. Use a pastry cutter, fork, or fingers to work butter into flour mixture until it resembles coarse sand with some pea-sized butter lumps. Stir in chopped pecans. Refrigerate while making batter.
  3. Whisk dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ½ teaspoon salt.
  4. Mix wet ingredients: In a separate large bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar. Add ½ cup vegetable oil, 2 eggs, and 1 teaspoon vanilla extract. Whisk until smooth. Add entire can of pumpkin puree and whisk until homogenous.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  6. Assemble: Pour batter into prepared loaf pan and spread evenly. Sprinkle chilled streusel evenly over top. Do not press down.
  7. Bake on middle rack for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil for last 15-20 minutes.
  8. Cool in pan on wire rack for 20 minutes. Use parchment to lift loaf out and transfer to rack to cool completely before slicing.

Notes

For best results, keep streusel cold until ready to use. Do not overmix batter. Use 100% pure pumpkin puree, not pumpkin pie filling. For a nut-free version, omit pecans. For dairy-free, use plant-based butter sticks. For gluten-free, use a 1:1 gluten-free flour blend. Bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin bread, cinnamon streusel, fall recipe, pumpkin, streusel, easy, moist, pecan

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