Pumpkin Bread with Streusel

Homemade Pumpkin Bread is a fall favorite around our house. It's such a moist loaf of bread with lots of pumpkin, maple, cinnamon, ginger, nutmeg, and a delicious brown sugar streusel topping. It's a favorite for breakfast, brunch, midday snacks or a dessert.

If you love this Pumpkin Bread with Streusel Recipe you might also love Banana Bread Coffee Cake, Lemon Poppy Seed Bread, and this flavorful Zucchini Bread with Brown Sugar Crumb. 

Pumpkin Bread with Streusel Topping is a favorite quick bread recipe to make! It's perfect for fall baking and makes 2 loaves, because 1 just isn't enough.

It's somewhere between traditional Pumpkin Bread and Pumpkin Coffee Cake. It has a deliciously moist spiced pumpkin maple crumb with an amazing cinnamon streusel topping.

We love to enjoy it for breakfast, brunch, an afternoon snack, or dessert. No time is off limits. Pumpkin Bread with Streusel topping is a favorite for holiday baking since it makes 2 loaves and everyone seems to devour it.

Here's how to make this easy Pumpkin Bread with Streusel recipe:

To make the Cinnamon Streusel topping mix together:

• 3/4 cup All-Purpose Flour
• 1/2 cup Dark Brown Sugar
• 1/4 cup Granulated Sugar
• 3/4 teaspoon Salt
• 1/2 teaspoon Cinnamon

Until well combined.

Mix in 6 tablespoons Cold Butter until well combined and crumbly.

The streusel topping should look like this. Set aside.

Cream together:

• 1 cup Softened Butter
• 1 cup Dark Brown Sugar
• 1 cup Granulated Sugar

Until light and fluffy.

Add 4 whole Eggs, 1 at a time beating well between each addition.

Mix in:

• 2 tablespoons Maple Syrup
• 1 tablespoon Ground Cinnamon
• 2 teaspoons Ground Ginger
• 1 teaspoon Ground Nutmeg
• 2 teaspoons Pure Vanilla Extract

Scrape sides of bowl well.

Stir in:

• 2 3/4 cup 100% Pure Pumpkin (almost 2 15 oz cans)
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 1/2 teaspoons Salt

Mix until well combined and scrape sides of bowl well.

Stir in 4 cups All-Purpose Flour. Make sure to fluff the flour in bag before measuring so flour isn't compacted and level top of flour.

Butter (2) 9"x 5"x 3" loaf pans. Dived batter evenly between pans. Make sure to push batter into corners of pan.

Press crumb topping between fingers to form large crumb and evenly divide between both loaves.

Allow loaves to rest for 20 minutes for well rounded loafs while Preheating oven to 350°.

Bake for 60-70 minutes or until toothpick inserted in the center of loaf comes out clean.

Cool for 20 minutes before remove from pan.

Lightly dust loaves with Powdered Sugar.

This Pumpkin Bread with Streusel topping leaves the house smelling absolutely heavenly

Other favorite recipes we love:

• Banana Coconut Chocolate Chip Bread
• Hot Fudge Chocolate Fondue
• Coconut Chocolate Chip Walnut Cookies

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Pumpkin Recipe, Dessert, Snack, Breakfast, Brunch, Fall Recipe, Thanksgiving

American

Yield: 20

Author: Serena Bakes Simply From Scratch

Pumpkin Bread with Streusel

Homemade Pumpkin Bread is a fall favorite moist loaf of bread with lots of pumpkin, maple, cinnamon, ginger, nutmeg, and brown sugar streusel topping.

Prep time: 15 MinCook time: 70 MinInactive time: 20 MinTotal time: 1 H & 45 M

Ingredients

Cinnamon Streusel Topping

• 3/4 cup All-Purpose Flour
• 1/2 cup Dark Brown Sugar
• 1/4 cup Granulated Sugar
• 3/4 teaspoon Salt
• 1/2 teaspoon Cinnamon
• 6 tablespoons Cold Butter

Pumpkin Bread

• 1 cup Butter, Softened
• 1 cup Dark Brown Sugar, Packed
• 1 cup Granulated Sugar
• 4 whole Eggs
• 2 tablespoons Maple Syrup
• 1 tablespoon Ground Cinnamon
• 2 teaspoons Ground Ginger
• 1 teaspoon Ground Nutmeg
• 2 teaspoons Pure Vanilla Extract
• 2 3/4 cup 100% Pure Pumpkin (almost 2 15 oz cans)
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 1/2 teaspoons Salt
• 4 cups All-Purpose Flour, Fluffed and Leveled

Powdered Sugar

• 1 tablespoon Powdered Sugar

Instructions

Cinnamon Streusel Topping

1. Mix all dry ingredients together for streusel topping until well combined.
2. Stir in or cut in butter until well combined and no longer visible.
3. Set aside.

Pumpkin Bread

1. Butter (2) 9"x 5"x 3" loaf pans.
2. Cream together butters and both sugars until fluffy.
3. Add eggs 1 at time, beating well between each addition.
4. Stir in maple syrup, cinnamon, ginger, nutmeg, and vanilla. Scrape sides of bowl well.
5. Mix until well combined pumpkin, baking powder, baking soda, and salt. Scrape sided of bowl.
6. Stir in flour until combined.
7. Preheats oven to 350°.
8. Divide batter evenly between 2 prepared pans. Make sure to push batter into corners of pan.
9. Press crumb topping between fingers to form large crumbs and evenly distribute between loaves. Allow loaves to rest for 20 minutes while oven preheats for well rounded loaves.
10. Bake for 60-70 minutes or until a knife inserted in center of loaf comes out clean.
11. Cool for 20 minutes before removing from pan to cooling rack.
12. Lightly dust with powdered sugar if desired.

Nutrition Facts

Calories

358

Fat

14 g

Sat. Fat

8 g

Carbs

55 g

Fiber

1 g

Net carbs

54 g

Sugar

31 g

Protein

5 g

Sodium

477 mg

Cholesterol

66 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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