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Pumpkin Bread with Streusel Topping

Moist Pumpkin Bread with Streusel Topping Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup neutral oil
  • 1 cup canned pumpkin puree
  • 1/3 cup water
  • 1 1/2 tsp vanilla extract

Method
 

  1. Make the streusel: combine 1/2 cup flour, 1/2 cup brown sugar, and 1/2 tsp cinnamon. Cut in the cold butter until crumbly; chill.
  2. Whisk 1 3/4 cups flour, baking soda, salt, 2 tsp cinnamon, nutmeg, ginger, and cloves in a large bowl.
  3. In another bowl, whisk eggs, both sugars, and oil until glossy; stir in pumpkin puree, water, and vanilla until smooth.
  4. Fold wet ingredients into dry just until no flour streaks remain. Do not overmix.
  5. Pour batter into a greased 9x5-inch loaf pan, top evenly with streusel, and bake at 350°F (175°C) for 55 to 65 minutes, until a toothpick comes out with moist crumbs.
  6. Cool in the pan for 10 minutes, turn out onto a rack, cool completely, then slice.

Notes

The loaf needs about 1 hour to cool fully before slicing so the crumb can set. If the streusel starts to darken too much during baking, tent loosely with foil.