Our Favorite Pumpkin Streusel Bread

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1 10

Chill the streusel: 30

Total Time: 2

Servings: servings

Calories: 322kcal

Author: Marvellina

Learn how to make soft, airy, and moist pumpkin quickbread topped with irresistible crunchy streusel. It’s so easy to make, and once you try it, I bet it’ll become a year-round favorite!

Print Recipe

US Customary - Metric

Ingredients

For the streusel topping:

45 g all-purpose flour
30 g rolled oats not instant
18 g light brown sugar
10 g sugar
pinch of ground cinnamon
pinch of salt
38 g unsalted butter cold, diced into small pieces

Wet ingredients:

425 g canned pumpkin not pumpkin pie mix
115 g oil
100 g eggs from 2 large eggs
76 g milk room temperature
150 g light brown sugar

Dry ingredients:

240 g all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cardamom
½ tsp salt

Instructions

Prepare the streusel:

Combine the flour, oats, brown sugar, cinnamon, and salt in a bowl. Then add the butter pieces and use your fingers to mash and rub the butter into the flour mixture to form a moist clumps. There will be small and large clumps. Cover and keep this chilled in the freezer for at least 30 minutes or in the fridge for at least 1 hour

Prepare the pumpkin quickbread batter:

Preheat the oven to 350 F (180 C) for conventional oven. For a convection oven, lower the temperature by 20 F (15 C)
Brush a 9 x 5 inch loaf pan with some oil. Line it with parchment paper on the long side, overhanging on the side
Make sure the eggs and milk are at room temperature. I usually get them out from the fridge 30 minutes before I plan to bake. Room temperature ingredients also contribute to the quickbread being light and fluffy
That said, if you forget to bring them to room temperature, your bread will still turn out delicious, but if you’re after that really light, fluffy texture, room temperature makes the difference.
Combine all the dry ingredients in a mixing bowl and set aside
Combine all the wet ingredients in another large mixing bowl. Whisk to combine until the mixture is emulsified. The eggs will bring everything into one homogenous batter
Sift in the dry ingredients.
Use a rubber spatula to fold the dry ingredients into the wet ingredients as you turn the bowl to ensure even mixing. It may be slightly lumpy, but you shouldn't see any dry pockets of flour. Avoid over mixing the batter
Transfer the batter into a prepared pan. Smooth the batter out with a spatula. Give the pan a few tap on a countertop to ensure no large air bubbles are trapped inside the batter
Scatter the streusel on top of the bread, making sure to break up any large clumps. Press it lightly onto the batter to make sure they stick to the bread after baking

Baking:

Place the pan on the middle rack and bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean with some moist crumbs is okay, but it shouldn't be wet. If it is, bake another 5 minutes and check again

Cool down:

Let the bread cool in the pan for 5 minutes, then gently loosen up the cake on the short end of the pan. Gently lift the cake out of the loaf pan and put it on top of a cooling rack to let it cool down completely
The streusel will lose its crisp the next day because the moisture from the bread keep them moist. Simply reheat in an oven or a toaster oven at 325 F (160 C) for 5 minutes and the streusel will crisp up again

Nutrition