Description
This Easy Streusel Pumpkin Bread combines moist, spiced pumpkin bread with a crunchy, buttery streusel topping. Perfect for fall or anytime you crave a cozy, flavorful treat, this recipe yields a tender loaf filled with warm spices and optional walnuts for added texture.
Ingredients
Scale
For the Pumpkin Bread:
- 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (15 oz) pumpkin puree
- 1/4 cup buttermilk
- 1/2 cup chopped walnuts (optional)
For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup rolled oats
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take approximately 2-3 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract followed by the pumpkin puree until evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing only until just combined to avoid overmixing. If desired, fold in the chopped walnuts now.
- Prepare Streusel Topping: In a small bowl, mix together the flour, brown sugar, rolled oats, ground cinnamon, and softened butter until the mixture becomes crumbly and coarse.
- Assemble the Bread: Pour the pumpkin batter into the prepared loaf pan and evenly sprinkle the streusel topping across the surface.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully baked.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute walnuts with pecans or omit nuts entirely if preferred.
- Be careful not to overmix the batter to keep the bread tender and light.
- Store the pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap in plastic wrap and foil before freezing for up to 3 months.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a teaspoon of vinegar or lemon juice.
