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Pumpkin Streusel Bread

Pumpkin streusel bread with a golden loaf and thick cinnamon-brown sugar crumb topping. Baked until the center is moist and tender, with a crackly top and a toothpick test for perfect doneness.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 cup cold butter cubed
For pumpkin bread
  • 1.75 cup flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup sugar
  • 0.5 cup brown sugar
  • 0.5 cup oil
  • 2 eggs
  • 0.33 cup sour cream
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan.
Make streusel topping
  1. Cut the cold butter into the flour, brown sugar, and cinnamon until the mixture looks like crumbly sand.
  2. Refrigerate the streusel while you mix the pumpkin batter.
Make pumpkin bread batter
  1. Whisk the pumpkin puree, sugar, brown sugar, oil, eggs, sour cream, and vanilla until smooth.
  2. Fold in the dry ingredients (flour, baking soda, pumpkin pie spice, cinnamon, and salt) until just combined.
Bake
  1. Pour the batter into the prepared pan, then scatter the streusel thickly over the top.
  2. Bake for 60-65 minutes, until a toothpick comes out clean.
  3. Tent with foil after 40 minutes if the top is browning too fast.

Notes

For best texture, refrigerate the streusel long enough to keep the butter cold so it bakes into a crisp, craggy top. Store covered at room temperature for 2 days or refrigerate up to 5 days; freeze sliced bread up to 2 months. For a lighter option, replace the oil with an equal amount of unsweetened applesauce, noting the loaf may be slightly softer.