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Best Easy Pumpkin Bread Recipe with Streusel

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This easy one-bowl pumpkin bread with a buttery, crunchy streusel topping is incredibly moist and tender. It’s the perfect fall treat for breakfast, dessert, or a cozy snack.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 can (15 oz or 425g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • ¼ cup (½ stick or 57g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides, or grease well.
  2. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  3. Make a well in the center of the dry ingredients. Add pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  4. In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon for the streusel. Add cold cubed butter and cut in with a pastry cutter or two forks until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while preparing the pan.
  5. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on the counter to release air bubbles.
  6. Sprinkle streusel topping evenly over batter and press down gently so it sticks.
  7. Bake in the center of the oven for 55 to 65 minutes. Start checking at 50 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. The top should be golden brown and the streusel set.
  8. Cool in the pan for 15 minutes, then lift out using the parchment sling and transfer to a wire rack. Cool completely before slicing (about 1 to 2 hours).

Notes

Do not overmix the batter. Keep butter cold for streusel. Let bread cool completely before slicing to prevent streusel from falling off. For best flavor, make a day ahead.

Nutrition

Keywords: pumpkin bread, streusel, easy pumpkin bread, fall baking, pumpkin recipe

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