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Pumpkin Bread With Streusel Topping

Pumpkin Bread With Streusel Topping

It's that time of the year again when all kinds of pumpkin recipes start to surface. One of my favorite treats during the fall season is moist pumpkin bread! This easy pumpkin bread recipe is topped with a delicious streusel topping, turning classic pumpkin bread into a gourmet dessert bread.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Baking, Breakfast, Dessert
Cuisine American
Servings 8 slices

Ingredients
  

  • 2 cups + ¼ cup all purpose flour
  • 1 + ½ cup pumpkin puree, such as libbys or homemade, I prefer to roast it in the oven at about 400 F until pumpkin is soft enough to blend it into puree easily
  • 1 teaspoon pumpkin spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temp
  • ¾ cup unsalted butter, melted and cooled
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract

Streusel Topping

  • 8 tablespoon Unsalted butter, very cold, cut into smaller cubes, almost frozen
  • ½ cup + 1 tablespoon all purpose flour
  • 1-2 teaspoon ground cinnamon, more you add the darker the streusel topping will bake.
  • ⅓ cup brown sugar

Instructions
 

  • Preheat the oven to 350 F.
  • Beat the eggs with a mixer on low, and add melted butter, sugars, and vanilla. Mix again until combined.
  • In a separate bowl combine dry ingredients and add to wet ingredients. Mix on low. Add pumpkin puree. I like to keep the puree wrapped in a linen or some sort of cloth and squeeze out the excess moisture, even with canned pumpkin puree. It really helps with the bread texture.
  • In a large bowl combine streusel topping ingredients until you get crumbs. The easiest is to use your hands for this!
  • Pour half of the batter into a 9 x 5 inch loaf tin (greased or lined with parchment paper). Add half of the streusel topping and carefully add another layer of batter. Top with streusel topping.
  • Bake for 55 minutes to an hour until the toothpick inserted into the center comes out clean, dry, or with a few breadcrumbs. Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely. Cut in slices and serve right away.
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