Description
This Easy Streusel Pumpkin Bread is a moist, flavorful quick bread perfect for fall baking. Infused with warming spices and topped with a crunchy cinnamon oat streusel, it makes a delicious treat for breakfast, snacks, or dessert. The addition of chopped walnuts adds a delightful crunch, while the pumpkin puree ensures a tender crumb and rich pumpkin flavor throughout.
Ingredients
Scale
Bread Ingredients
- 3/4 cup 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 pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan thoroughly to ensure easy removal after baking.
- Mix dry ingredients for bread: In a medium bowl, whisk together 3/4 cup all-purpose flour, baking soda, salt, 1 1/2 teaspoons cinnamon, nutmeg, ginger, and cloves until evenly combined. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes. This step incorporates air for a tender crumb.
- Add eggs and flavorings: Add 2 eggs one at a time to the butter mixture, beating well after each addition. Stir in 1 teaspoon vanilla extract and the entire 15 oz can of pumpkin puree until combined.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet mixture in three parts, alternating with 1/4 cup buttermilk. Begin and end with the dry ingredients. Mix just until incorporated to avoid overmixing. If desired, gently fold in 1/2 cup chopped walnuts for added texture.
- Prepare streusel topping: In a small bowl, combine 1/3 cup flour, 1/4 cup packed brown sugar, 1/4 cup rolled oats, 1/4 teaspoon cinnamon, and 1/4 cup softened butter. Mix with a fork or fingers until the mixture is crumbly and forms clumps.
- Assemble the bread: Pour the prepared batter into the greased loaf pan, smoothing the top evenly. Sprinkle the streusel topping evenly over the batter.
- Bake: Place the pan in the preheated oven and bake for 60-70 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool: Let the bread cool in the pan on a wire rack for 10 minutes, then carefully remove it from the pan and allow it to cool completely before slicing and serving.
Notes
- For a nut-free version, omit the walnuts altogether.
- Make sure not to overmix the batter to maintain a tender bread texture.
- Use fresh spices for the best aroma and flavor.
- You can substitute regular milk for buttermilk by adding 1 tablespoon lemon juice or vinegar to 1/4 cup milk and letting it sit for 5 minutes.
- Store any leftover bread wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat slices briefly in the toaster or microwave for a warm treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
