Pumpkin Bread With Streusel
This Pumpkin Bread with Streusel is perfectly moist and packed full of fall flavor! Pumpkin Bread is a fall staple and this recipe will sure to become a family favorite!
Ingredients
- 2 cups + ¼ cup all-purpose flour
- 1 + ½ cup pumpkin puree such as Libby's or homemade
- 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, add butter, sugars, vanilla. Mix again until combined.
- In a separate mixing 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.
Notes
Every oven is different, I recommend checking the bread towards the last 55 minutes. If the top gets too brown, cover with foil until the end.
For fresh flavor and texture It is better to consume the bread within 2 days but feel free to refrigerate for 3-4 days for later.
Pumpkin puree - keep it dry and squeeze out the excess water with a cloth and a fine mesh strainer. This is recommended for both, canned or homemade pumpkin puree. This will help with moist bread texture and bake evenly.
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