Pumpkin Bread with Cinnamon Streusel Topping Recipe
This classic Pumpkin Bread recipe features a moist and flavorful loaf spiced with cinnamon, nutmeg, ginger, and cloves. Topped with a crunchy cinnamon streusel, it’s perfect for breakfast, snack, or dessert during the fall season and beyond.
- Prep Time: 20 minutes
- Cook Time: 50 to 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 30 servings (small slices or mini servings)
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 3 ½ cups all purpose flour (spooned and leveled, 440g)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
Wet Ingredients
- 4 large eggs (room temperature)
- ½ cup water
- 2 cups granulated sugar
- 15 ounces pumpkin puree (1 can)
- ⅔ cup vegetable oil (or other neutral oil)
- 1 teaspoon vanilla extract
Streusel Topping
- ¼ cup unsalted butter (melted)
- ½ cup light brown sugar
- ½ cup all purpose flour
- 2 teaspoons ground cinnamon
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease two 8.5 x 4.5 inch loaf pans and dust them with flour to prevent sticking.
- Mix Dry Ingredients: In a large bowl, gently whisk together the all-purpose flour, baking powder, baking soda, salt, and the spices—cinnamon, nutmeg, ginger, and cloves. Set aside.
- Mix Wet Ingredients: In another large bowl or the bowl of an electric mixer, beat together the eggs, water, granulated sugar, pumpkin puree, vegetable oil, and vanilla extract until fully incorporated and smooth.
- Combine Wet and Dry: With the mixer running on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until combined; avoid overmixing to keep the bread tender.
- Fill Loaf Pans: Evenly divide the batter between the two prepared loaf pans, filling each about two-thirds full to allow room for rising.
- Prepare Streusel: In a small bowl, mix the melted butter, light brown sugar, flour, cinnamon, and chopped nuts if using. Stir gently until the mixture is combined but still lumpy.
- Add Streusel Topping: Sprinkle the cinnamon streusel evenly over the tops of each loaf batter before baking.
- Bake: Place the pans in the preheated oven and bake for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and Serve: Allow the loaves to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- For added moisture, you can substitute some of the oil with applesauce.
- Ensure eggs are at room temperature for better emulsification.
- You can omit nuts in the streusel topping if you have allergies or prefer nut-free.
- Store leftover pumpkin bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze pumpkin bread slices for longer storage, up to 3 months.
