Description
This Easy Streusel Pumpkin Bread is a moist and flavorful autumn treat, featuring warm spices and a crunchy oat streusel topping. Perfect for cozy mornings or afternoon snacks, this loaf combines pumpkin puree with cinnamon, nutmeg, and cloves for a classic seasonal taste. Optional walnuts add a delightful nutty crunch, making this bread both comforting and delicious.
Ingredients
Scale
Bread Ingredients
- 3/4 cups 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
- 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 to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves. Set this spice-flour mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together for 2-3 minutes until the mixture is light and fluffy, which helps create a tender crumb.
- Add eggs and flavorings: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition for proper incorporation. Then stir in the vanilla extract and pumpkin puree until smooth.
- Combine wet and dry ingredients: Gradually add the dry spice mixture to the wet ingredients, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix. If desired, fold in the chopped walnuts gently.
- Prepare streusel topping: In a small bowl, mix together the flour, brown sugar, oats, ground cinnamon, and softened butter until crumbly and evenly combined. This will add a crunchy topping to the bread.
- Assemble the loaf: Pour the prepared batter into the greased loaf pan, then evenly sprinkle the streusel topping over the surface of the batter.
- Bake the bread: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating it is fully cooked.
- Cool the loaf: Allow the bread to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing to maintain texture and flavor.
Notes
- For best results, use freshly ground spices to enhance the bread’s flavor.
- If you prefer a nuttier texture, walnuts can be toasted lightly before folding into the batter.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly in plastic wrap and foil and freeze for up to 3 months.
- Make sure not to overmix the batter to keep the bread light and tender.
