The smell of pumpkin spice. It’s a scent that instantly transports me back to childhood. I remember chilly autumn afternoons spent baking with my grandmother, her kitchen filled with the warmth of the oven and the promise of something sweet. We always made pumpkin bread. It was more than just a recipe; it was a tradition. And now, I’m excited to share with you my cherished version – a truly delicious pumpkin bread recipe with streusel topping that’s guaranteed to fill your home with comfort and joy. It’s the perfect treat for a crisp fall day, a cozy weekend brunch, or simply a moment of pure, simple happiness.
Why You’ll Love This Pumpkin Bread Recipe
This isn’t your average, dense pumpkin bread. This recipe strikes a beautiful balance. It’s moist, tender, and bursting with warm, autumnal spices. The streusel topping? It’s the key. That buttery, crumbly layer adds a delightful textural contrast and a touch of extra sweetness that truly elevates the entire experience. Let’s be honest, who doesn’t love a good streusel?
Here’s why this recipe stands out:
- Perfectly Moist: No dry, crumbly bread here! We’re using oil and buttermilk to ensure a wonderfully moist crumb.
- Simple Ingredients: You likely already have most of these ingredients in your pantry.
- Easy to Make: This recipe is beginner-friendly. No fancy techniques required!
- Crowd-Pleasing: Everyone loves pumpkin bread, especially with a sweet streusel topping!
- Freezable: Make a big batch and freeze slices for future cravings.
The Ingredients You’ll Need
Here’s what you’ll need to whip up this delicious pumpkin bread. I’ve broken it down into bread and streusel ingredients for easy reference.
For the Pumpkin Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- ½ cup vegetable oil (canola or sunflower oil works well)
- 1 cup pumpkin puree (not pumpkin pie filling!)
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ cup cold unsalted butter, cut into small cubes
- ½ teaspoon ground cinnamon
- ¼ cup chopped pecans or walnuts (optional)
Let’s Get Baking: Step-by-Step Instructions
Ready to bake? Here’s how to make this irresistible delicious pumpkin bread recipe with streusel topping. Don’t be intimidated – it’s much easier than you think!
1. Preheat & Prep:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan. This will prevent the bread from sticking. Alternatively, you can line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Combine Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Make sure everything is evenly distributed.
3. Cream the Wet Ingredients:
- In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the pumpkin puree and mix until smooth.
- Beat in the buttermilk, eggs, and vanilla extract until everything is incorporated.
4. Combine Wet & Dry:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough bread. A few streaks of flour are okay.
5. Make the Streusel Topping:
- In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel.
- Add the cold, cubed butter.
- Use a pastry blender (or your fingers!) to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Work quickly so the butter stays cold.
- Stir in the chopped pecans or walnuts, if using.
6. Assemble & Bake:
- Pour the pumpkin bread batter into the prepared loaf pan.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean (or with just a few moist crumbs). Check the bread after 45 minutes – ovens vary! If the streusel is browning too quickly, you can loosely cover the loaf pan with foil.
7. Cool & Enjoy:
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy!
Tips, Variations, and Serving Suggestions
Want to take your pumpkin bread to the next level? Here are a few ideas:
- Spice it Up: Add a pinch of ground ginger or allspice for a more complex spice blend.
- Chocolate Chips Delight: Fold in ½ cup of chocolate chips into the batter before pouring it into the loaf pan. Dark chocolate pairs beautifully with pumpkin.
- Cream Cheese Swirl: Before pouring the batter into the pan, swirl in a mixture of softened cream cheese, sugar, and vanilla extract.
- Maple Syrup Magic: Substitute 1/4 cup of the sugar with maple syrup for a richer flavor.
- Nutty Goodness: Experiment with different nuts in the streusel! Walnut, pecan, and even toasted almonds work well.
- Serving Suggestions:
- Enjoy warm with a slather of butter.
- Pair it with a cup of hot coffee or tea.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- It’s also fantastic toasted with a little butter and jam.
Nutritional Information (Approximate)
Serving Size: 1 slice (1/12 of the loaf)
- Calories: 280 – 320
- Fat: 12 – 15g
- Saturated Fat: 4 – 5g
- Cholesterol: 40 – 50mg
- Sodium: 200 – 250mg
- Carbohydrates: 40 – 45g
- Fiber: 2 – 3g
- Sugar: 20 – 25g
- Protein: 3 – 4g
Note: These values are estimates and may vary based on specific ingredients used.
You’ve got everything you need to bake a truly special loaf of delicious pumpkin bread recipe with streusel topping. Don’t be afraid to get your hands dirty – baking should be fun! I hope this recipe brings you as much joy as it has brought my family for generations. Give it a try and let me know what you think in the comments below. Happy Baking!
