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Moist Cinnamon Streusel Pumpkin Bread Loaf

Moist Cinnamon Streusel Pumpkin Bread Loaf - featured image
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A nostalgic, moist pumpkin bread loaf featuring a dense but tender crumb and a crunchy, buttery cinnamon streusel topping. This easy recipe balances sweet and spicy flavors for a perfect autumn treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (115g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup (65g) all-purpose flour (for streusel)
  • ½ cup (100g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (55g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until no lumps remain.
  3. In a separate medium bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in pumpkin puree and vanilla extract until uniform.
  4. Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined and flour disappears; do not overmix.
  5. In a small bowl, combine ½ cup flour, ½ cup brown sugar, and 1 teaspoon cinnamon. Add cold cubed butter and rub in with fingers or a pastry cutter until the mixture resembles coarse crumbs.
  6. Pour half of the batter into the prepared pan. Sprinkle half of the streusel topping over the batter. Add remaining batter and smooth it out. Finish with the rest of the streusel on top.
  7. Bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Cover loosely with foil if the top browns too quickly after 30 minutes.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Avoid using pumpkin pie filling; use 100% pure pumpkin puree. Ensure eggs are at room temperature to prevent the melted butter from seizing. Do not overmix the batter to avoid a dense, rubbery texture. For the streusel, keep the butter cold to maintain a crumbly texture. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, cinnamon streusel, fall baking, easy pumpkin recipe, moist bread, autumn dessert, homemade bread

Find it online: https://islatable.com/moist-cinnamon-streusel-pumpkin-bread-loaf-best-easy-recipe/