Pumpkin Streusel Bread
Pumpkin Streusel Bread combines tender, moist crumbs with a crisp, crunchy topping for a cozy fall treat that you'll want to bake again and again!
Servings 10
Calories 431kcal
Cost $10
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Wire cooling rack
Ingredients
For the Bread:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup canned pumpkin puree
- ½ cup oil
- 2 eggs
- 1 cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
For the Streusel Topping:
- 1/3 cup brown sugar
- 3 TB butter melted
- 1/2 cup all-purpose flour
- 1 tsp ground cinnamon
For the Honey Glaze:
- 1/2 cup powdered sugar
- 1/4 cup honey
Instructions
To Make the Bread:
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a separate mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
- Gradually add the dry ingredients to the bowl of wet ingredients, stirring until just combined. Do not over-mix.
- Pour the batter into the prepared pan and smooth the top of the batter with a spatula.
For the Streusel Topping:
- In a small bowl, mix together the brown sugar, melted butter, flour, and cinnamon until crumbly.
- Sprinkle the streusel mixture evenly over the bread batter in the pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
To Make the Honey Glaze:
- Whisk together the honey and powdered sugar until a smooth glaze forms.
- Drizzle the glaze on top of the bread while it’s still warm. Allow to set before cutting and serving.
Notes
Nutrition information is provided as an estimate only.
Prep Tips:
- Glaze - If baking the bread ahead of time, I recommend adding glaze when you are almost ready t serve.
- Variations - Maple syrup can be substituted for honey, or the glaze can be omitted. Gluten free all purpose flour can be substituted for the regular all purpose flour to make this a gluten friendly recipe.
- Pumpkin - Be sure to use 100% real pumpkin, not pumpkin pie filling.
- Honey - It is not recommended to serve recipes containing honey to children under 1 year old.
- Storage - Keep in airtight container at room temperature for 3-5 days (without glaze) or 1-2 days (with glaze). You can also freeze the bread for long term storage (up to 2 months), but I recommend freezing without a glaze.
Nutrition
Calories: 431kcal | Carbohydrates: 70g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 272mg | Potassium: 140mg | Fiber: 2g | Sugar: 46g | Vitamin A: 3967IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg