This tasty pumpkin bread is soft and moist, packed with warm spices, and topped with a sweet brown sugar streusel that adds a nice crunch. It’s like a hug in a slice!
Making this bread is a breeze! I love to enjoy a piece warm with a cup of tea. The smell of the spices fills my kitchen, and I can’t resist sneaking a slice before it cools down!
Key Ingredients & Substitutions
Pumpkin Puree: The star of the dish! Use canned pumpkin puree for convenience or fresh pumpkin that you’ve cooked and pureed. Just remember, avoid pumpkin pie filling as it’s sweetened and spiced already.
Spices: Cinnamon, nutmeg, ginger, and cloves are typical for this recipe. If you’re missing one, you can use pumpkin pie spice as a substitute, which blends all of these flavors.
Butter: Unsalted butter gives good control over salt. You can substitute with coconut oil or even a dairy-free margarine if you’re going for a non-dairy version.
Brown Sugar: Light or dark brown sugar works for the streusel topping. If you run out of brown sugar, granulated sugar with a bit of molasses will work in a pinch. Aim for about 1 tablespoon of molasses for every cup of granulated sugar.
How Do I Make Sure My Pumpkin Bread Is Moist and Delicious?
Getting that perfect moist texture is key! Start by making sure you don’t overmix the batter; mix just until combined to avoid dense bread. Also, be careful not to overbake. Check with a toothpick around the 60-minute mark. If it comes out with a few moist crumbs, you’re perfect!
- Mix dry ingredients separately to evenly distribute the spices.
- When adding the wet ingredients, beat in the eggs thoroughly but don’t overwork the batter.
- Let the bread cool slightly in the pan before transferring to a wire rack; this prevents sogginess.
With these tips, you should have a stunning pumpkin bread that everyone will love! Enjoy sharing (or hoarding) your delicious creation!
Pumpkin Bread with Brown Sugar Streusel Topping
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 1/2 cups (about 340g) pure pumpkin puree (canned or fresh)
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
For the Brown Sugar Streusel Topping:
- 1/2 cup (100g) packed brown sugar
- 1/3 cup (40g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, cold and cubed
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 60-70 minutes for baking. You’ll need an additional 15 minutes to cool before slicing, making it a total of about 1 hour and 30 minutes from start to finish. Perfect for a cozy afternoon baking session!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves). This mixture will create the base flavors of your bread, so ensure everything is mixed well. Set it aside for later.
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy—takes about 3-4 minutes. This step is important because it helps create a nice texture in your bread!
4. Add Eggs and Wet Ingredients:
Next, add the eggs one at a time, making sure to beat well after each one. Then, mix in the pumpkin puree, milk, and vanilla extract until everything is well combined. You’re creating a rich and flavorful batter here!
5. Combine Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet mixture with a spatula or spoon. Mix just until everything is combined; it’s important not to overmix. The batter should be thick and uniform.
6. Make the Streusel Topping:
For the delicious streusel topping, combine the brown sugar, flour, and cinnamon in a small bowl. Add the cold, cubed butter, and use a pastry cutter, two forks, or your fingers to blend until coarse crumbs form. This adds a sweet crunch on top!
7. Assemble the Bread:
Pour the pumpkin batter into your prepared loaf pan, smoothing the top with a spatula. Then, sprinkle the streusel topping generously over the batter, covering it well.
8. Bake:
Place the pan in the oven and bake for about 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy this wonderful treat warm or at room temperature—it’s perfect with coffee or tea!
This recipe yields a moist, flavorful pumpkin bread topped with crunchy, sweet brown sugar streusel that’s sure to delight everyone who tries it!
Can I Use Canned Pumpkin Pie Filling Instead of Pure Pumpkin Puree?
No, it’s best to use pure pumpkin puree for this recipe. Canned pumpkin pie filling contains added spices and sugar, which can alter the flavor and texture of your pumpkin bread.
Can I Substitute the Unsalted Butter with Oil?
Yes, you can substitute unsalted butter with vegetable oil or melted coconut oil. Use about 1/3 cup of oil for every 1/2 cup of butter. Keep in mind that butter adds flavor, so the bread may taste slightly different.
How Should I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate it for up to a week or freeze it for up to 3 months.
Can I Add Nuts or Chocolate Chips to the Batter?
Absolutely! Feel free to fold in about 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips for an extra special touch. Just gently mix them into the batter just before pouring it into the pan.