Description
Moist and spiced with a crumbly streusel topping—this pumpkin streusel bread is a cozy fall favorite perfect for breakfast, snacks, or gifting.
Ingredients
Scale
For the Bread:
- 1 (15 oz) can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups granulated sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For the Streusel:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, and granulated sugar until smooth and well combined.
- Combine Dry Ingredients: In another bowl, mix together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to keep the bread tender.
- Divide Batter: Evenly divide the prepared batter between the two greased loaf pans.
- Make the Streusel: In a small bowl, combine the flour, packed brown sugar, and cinnamon. Add the cubed cold butter and cut it in with a fork or pastry cutter until the mixture is crumbly.
- Top with Streusel: Sprinkle the streusel mixture evenly over the tops of both loaves.
- Bake: Place the pans in the oven and bake for 60–70 minutes, or until a toothpick inserted into the center of the loaves comes out clean. If necessary, tent loosely with foil if the tops brown too quickly.
- Cool: Remove from the oven and let the loaves cool in their pans for 10 minutes. Then carefully transfer to a wire rack to cool completely.
- Make and Apply Glaze: In a small bowl, whisk together the powdered sugar, milk (start with 1 tablespoon and add more as needed), and vanilla extract until smooth. Drizzle the glaze over fully cooled loaves before slicing and serving.
Notes
- Be sure loaves are fully cooled before adding glaze to prevent melting.
- You can freeze the bread (without the glaze) for up to 2 months, tightly wrapped.
- Adjust the amount of milk in the glaze to reach your preferred drizzling consistency.
- If you don’t have two loaf pans, bake in batches or make muffins (adjust bake time accordingly).
- A sprinkle of chopped nuts can be added to the streusel for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg