Imagine the aroma of warm spices wafting through your kitchen as you bake a golden loaf of pumpkin bread topped with a crunchy streusel.
There’s something comforting about this easy-to-make treat, perfect for cozy afternoons or indulgent desserts.
As the ingredients blend and transform in the oven, simple pantry staples become a delightful masterpiece.
Let’s bring this delicious pumpkin bread to life and fill your home with the scent of fall.
Kitchen Tools Required
- 1 loaf pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 cooling rack
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
- 1/4 cup all-purpose flour (for streusel)
- 1/4 cup brown sugar (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
- 3 tablespoons butter (melted for streusel)
Cook & Prep Time
To efficiently manage your time while preparing and baking Pumpkin Bread with Streusel Topping, follow this timeline:
- Reading & Preparation (5 minutes)
- Read through the entire recipe to understand the process and gather all your ingredients and equipment.
- Preheat Oven & Initial Prep (5 minutes)
- Preheat your oven to 350°F (175°C).
- Grease your loaf pan.
- Mix Dry Ingredients (5 minutes)
- In a large mixing bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Mix Wet Ingredients (5 minutes)
- In a medium mixing bowl, mix vegetable oil, granulated sugar, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until well combined.
- Combine Wet & Dry Ingredients (5 minutes)
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in chopped pecans if using.
- Prepare Streusel Topping (5 minutes)
- In another bowl, combine 1/4 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
- Stir in melted butter until the mixture resembles coarse crumbs.
- Assemble & Bake (60 minutes)
- Pour the batter into the prepared loaf pan.
- Sprinkle the streusel topping evenly over the batter.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cooling (10 minutes)
- Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In a medium bowl, mix vegetable oil, granulated sugar, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in chopped pecans if using.
Pour the batter into the prepared loaf pan.
In another bowl, combine 1/4 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon for the streusel topping.
Stir in melted butter until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack.
Serving Tips
- Whipped Cream: A dollop of whipped cream adds a light and creamy contrast to the dense, spiced bread.
- Vanilla Ice Cream: Serve a slice warm with a scoop of vanilla ice cream for a delightful dessert experience.
- Maple Syrup Drizzle: Enhance the flavors with a drizzle of maple syrup for a touch of sweetness.
- Cream Cheese Spread: A layer of cream cheese spread adds a tangy richness that pairs well with the pumpkin spices.
- Hot Coffee or Tea: Enjoy a slice with a hot cup of coffee or tea for a cozy afternoon treat.
Storage
To store pumpkin bread with streusel topping, wrap it tightly in plastic wrap or aluminum foil.
Keep at room temperature for up to 3 days.
Refrigerate for longer freshness.
Freezing
To freeze pumpkin bread, wrap it tightly in plastic wrap.
Then, wrap it in aluminum foil or place it in an airtight container.
Label with the date and freeze for up to three months.
Reheating
To reheat pumpkin bread with streusel topping, wrap it in aluminum foil.
Warm it in a 300°F oven for 10-15 minutes.
This preserves moisture and retains streusel texture.
Final Thoughts
To sum up, this Pumpkin Bread with Streusel Topping is a delightful treat for any occasion.
Its moist texture and warm spices make it a perfect addition to your fall baking repertoire.
Enjoy each slice with a cup of coffee or tea for a cozy experience.
Remember to share with family and friends for an added touch of joy.
Frequently Asked Questions
Can I Substitute the Vegetable Oil With Another Type of Oil?
You can substitute vegetable oil with an equal amount of coconut oil, canola oil, or melted butter. Measure precisely and confirm it’s liquid. The flavor and texture might slightly change, so choose based on your preference.
What Can I Use Instead of Pecans for a Nut-Free Version?
You can substitute pecans with 1/2 cup of sunflower seeds or pumpkin seeds for a nut-free option. Stir them into the batter as you would with pecans, ensuring even distribution for a crunchy texture.
How Can I Make This Recipe Gluten-Free?
You’ll substitute 1 3/4 cups all-purpose flour with a gluten-free flour blend. Confirm it includes xanthan gum for structure. Mix and follow the same steps, keeping an eye on texture to avoid overmixing. Bake as instructed.
What Variations Can I Try for the Streusel Topping?
You can try using rolled oats or chopped nuts for texture. Replace cinnamon with cardamom or allspice for a unique flavor. Add chocolate chips or dried cranberries for sweetness. Adjust the butter to guarantee a crumbly texture.
Can I Add Chocolate Chips to the Pumpkin Bread Batter?
Yes, you can add 1/2 cup of chocolate chips to the batter after mixing the wet and dry ingredients. Gently fold them in to guarantee even distribution before pouring the batter into the prepared loaf pan.
Pumpkin Bread with Streusel Topping
Equipment
- 1 Loaf pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans optional
- 1/4 cup all-purpose flour for streusel
- 1/4 cup brown sugar for streusel
- 1/2 teaspoon ground cinnamon for streusel
- 3 tablespoons butter melted for streusel
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a medium bowl, mix vegetable oil, granulated sugar, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in chopped pecans if using.
- Pour the batter into the prepared loaf pan.
- In another bowl, combine 1/4 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon for the streusel topping.
- Stir in melted butter until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the batter.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack.
Notes
