Description
This easy streusel pumpkin bread combines moist pumpkin-flavored batter with a crunchy cinnamon-oat streusel topping, creating a perfect balance of sweet and spice for fall or any time you crave a comforting treat.
Ingredients
Scale
Batter Ingredients
- 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)
Streusel Topping Ingredients
- 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 the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves. This blend provides the warm spice flavor profile characteristic of pumpkin bread.
- 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, about 2-3 minutes. This step incorporates air and creates a tender crumb.
- Add eggs and pumpkin: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition for proper emulsification. Then stir in vanilla extract and pumpkin puree for moisture and flavor.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the dry mixture. Mix gently until just combined to avoid overmixing which can toughen the bread. Fold in chopped walnuts if using for added texture.
- Prepare streusel topping: In a small bowl, mix the flour, brown sugar, rolled oats, ground cinnamon, and softened butter until crumbly. This topping adds a delightful crunch and extra cinnamon flavor.
- Assemble and top: Pour the batter into the prepared loaf pan and evenly sprinkle the streusel topping over the surface.
- Bake the bread: Bake for 60-70 minutes at 350°F (175°C) or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Let the bread cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing to preserve its texture.
Notes
- If you prefer a nut-free version, omit the walnuts without affecting the texture much.
- Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling which contains additional spices and sugar.
- Check doneness at 60 minutes to avoid overbaking, as ovens can vary.
- For extra moisture, you can substitute the buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice or vinegar.
- Store pumpkin bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
- For a festive touch, add a drizzle of cream cheese glaze after cooling.
