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Best Easy One-Bowl Pumpkin Bread with Cinnamon Streusel

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This one-bowl pumpkin bread with cinnamon streusel is an easy, moist, and flavorful fall treat. Made with simple ingredients and topped with a buttery cinnamon crumble, it’s perfect for breakfast, brunch, or a cozy snack.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if you have it)
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup water (or milk for extra richness)
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (for streusel)
  • ½ cup packed brown sugar (light or dark works)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes
  • ½ cup chopped pecans or walnuts (optional, but highly recommended)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan thoroughly with butter or cooking spray, or line it with parchment paper, leaving some overhang on the long sides for easy removal.
  2. In your large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until no lumps remain.
  3. Make a well in the center of the dry ingredients. Add the eggs, pumpkin puree, oil, water, and vanilla extract. Stir with a wooden spoon or spatula until just combined. Do not overmix; a few small lumps are fine.
  4. In a small bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel. Add the cold butter cubes and cut them in using a pastry cutter or your fingers until the mixture resembles coarse sand with some pea-sized butter pieces remaining. If using nuts, stir them in now.
  5. Pour the batter into the prepared loaf pan and spread it evenly with a spatula. Sprinkle the streusel evenly over the top, gently pressing it into the batter so it sticks.
  6. Bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  7. Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Room temperature eggs matter for best texture. Do not overmix the batter. Keep streusel butter cold. For best results, let bread cool completely before slicing. Flavors deepen overnight. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of flour to the streusel. For vegan, use flax eggs and coconut oil.

Nutrition

Keywords: pumpkin bread, cinnamon streusel, one-bowl, fall recipe, easy pumpkin bread, moist pumpkin bread

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