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Cozy Cinnamon Streusel Pumpkin Bread

cinnamon streusel pumpkin bread - featured image
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This easy fall dessert recipe features a moist pumpkin bread topped with a buttery cinnamon streusel. It’s budget-friendly, quick to make, and perfect for cozy mornings or school bake sales.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • ½ cup (65g) all-purpose flour (for streusel)
  • ½ cup (100g) packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (55g) cold unsalted butter (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides. Alternatively, grease the pan well.
  2. Make the streusel first: In a medium bowl, whisk together ½ cup flour, ½ cup brown sugar, and 1 teaspoon cinnamon. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until it resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while making the batter.
  3. In a large bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed.
  4. In a separate bowl, whisk together granulated sugar, brown sugar, pumpkin puree, oil, eggs, milk, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined—do not overmix. A few lumps are fine.
  6. Pour the batter into the prepared pan and spread evenly. Sprinkle the chilled streusel evenly over the top without pressing it down.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with foil.
  8. Cool in the pan for 15 minutes, then lift the bread out using the parchment overhang and transfer to a wire rack. Cool completely before slicing.

Notes

For best results, keep the streusel cold until ready to use to prevent it from sinking into the batter. Do not overmix the batter to ensure a tender crumb. Let the bread cool completely before slicing to avoid crumbling. The bread can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin bread, cinnamon streusel, fall dessert, easy pumpkin recipe, moist pumpkin bread, streusel topping, quick bread

Find it online: https://daintydine.com/cozy-cinnamon-streusel-pumpkin-bread-easy-fall-dessert-recipe/