This Pumpkin Streusel Bread is a cozy treat perfect for fall. It’s moist, packed with pumpkin flavor, and topped with a sweet, crumbly streusel that makes every slice a delight!
Baking this bread fills your kitchen with a yummy smell that makes everyone want a slice (or two!). I love enjoying it warm with a bit of butter—it’s the best way to brighten up my day!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! You can use canned pumpkin puree for convenience, but if you prefer fresh, just roast and puree your own pumpkin. Use 1 ¾ cups of fresh puree as a substitute.
All-Purpose Flour: While all-purpose flour gives the best texture, you can use a gluten-free blend for a gluten-free version. Just ensure the blend is designed for baking!
Butter: Instead of unsalted butter, you could use coconut oil or a plant-based butter alternative for a dairy-free option. Both will work well in maintaining moisture.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives the bread its warm flavor. You can swap in pumpkin pie spice for a simplified approach—just use about 2-3 teaspoons.
Sugar: You can replace granulated sugar with brown sugar for added moisture and a deeper flavor, or use coconut sugar for a more natural option.
How Do I Get the Perfect Streusel Topping?
The streusel topping adds a delightful crunch to your pumpkin bread. To get it just right, follow these steps:
- Mix the brown sugar, flour, cinnamon, and salt together in a bowl first. This ensures even distribution of flavors.
- Add cold, cubed butter. It’s important the butter is cold so the streusel gets crumbly instead of mushy.
- Use a pastry cutter, two forks, or your fingers to mix until you see crumbs forming. Don’t overdo it; you want some larger chunks for texture!
If you find your streusel is too dry, you can sprinkle a tiny bit of cold water to help it clump together without turning into a paste.
This combination of tips will help you create a delicious Pumpkin Streusel Bread that anyone would love. Enjoy your baking!
How to Make Pumpkin Streusel Bread
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 (15 oz) can pumpkin puree (about 1 3/4 cups)
- 1/4 cup (60 ml) milk
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/3 cup (65 g) light brown sugar, packed
- 1/2 cup (65 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 4 tablespoons (56 g) unsalted butter, cold and cubed
For the Glaze (Optional):
- 1/2 cup (60 g) powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Pumpkin Streusel Bread will take about 15 minutes to prep and 60-70 minutes to bake, plus time to cool. Altogether, you’re looking at about 1.5-2 hours until it’s ready to slice and enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s ready for your bread as soon as you’re done mixing!
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until everything is well combined. This helps distribute the leavening and spices throughout the bread.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for about 3-4 minutes until it’s light and fluffy. This step is crucial for a tender crumb!
4. Add the Egg:
Add the egg to the mixture and continue to beat until fully incorporated. This adds moisture and helps bind the ingredients.
5. Mix In the Pumpkin and Liquids:
Next, stir in the pumpkin puree, milk, and vanilla extract until everything is smooth. The puree is what gives this bread its delicious flavor and moist texture.
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the pumpkin mixture. Mix on low speed until just combined—be careful not to overmix! A few small lumps are perfectly fine.
7. Pour the Batter:
Pour your batter into the prepared loaf pan, using a spatula to spread it out evenly.
8. Prepare the Streusel Topping:
In a small bowl, mix together the brown sugar, flour, cinnamon, and salt. Add the cold, cubed butter, and blend it using a pastry cutter, two forks, or your fingers until it resembles coarse crumbs.
9. Add the Streusel Topping:
Sprinkle the streusel topping evenly over the batter in the pan. This will create a lovely crumbly layer on top while baking.
10. Bake the Bread:
Place the loaf in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
11. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer the loaf to a wire rack to cool completely.
12. Optional Glaze:
If you’d like to add a glaze, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract. Adjust the amount of milk until you get a nice drizzle consistency, then drizzle it over the cooled bread.
13. Slice and Enjoy:
Now it’s time to slice your beautiful Pumpkin Streusel Bread and enjoy it plain, or with a spread of butter—perfect for breakfast, a snack, or with your favorite coffee!
Enjoy this delicious seasonal bread that combines warm spices, pumpkin, and a crumbly streusel topping for a perfect treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can substitute fresh pumpkin puree for the canned variety. Just roast a small pumpkin, scoop out the flesh, and puree it until smooth. You’ll need about 1 ¾ cups of fresh puree.
How Do I Store Leftover Pumpkin Streusel Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Can I Make This Recipe Gluten-Free?
Yes, you can make this recipe gluten-free by using a gluten-free all-purpose flour blend instead of regular all-purpose flour. Make sure it has xanthan gum included for the best texture!
What Can I Use Instead of Milk?
If you need a dairy-free option, you can substitute the milk with almond milk, oat milk, or any other non-dairy milk. It works just as well and won’t change the overall flavor significantly!
