The smell. Oh, the smell. It’s autumn in a kitchen. I remember as a child, the first crisp day bringing the scent of pumpkin spice swirling from my grandma’s oven. It meant warm sweaters, crunchy leaves underfoot, and, most importantly, her legendary pumpkin bread. This recipe for Pumpkin Streusel Bread isn’t exactly hers (every baker has their own secrets!), but it’s deeply inspired by that comforting memory. It’s moist, full of warm spices, and topped with a delightfully crunchy streusel topping – it’s basically autumn in every slice.
Why You’ll Love This Recipe
This isn’t your average, dry, crumbly pumpkin bread. This Pumpkin Streusel Bread is:
- Incredibly Moist: We’re using oil and Greek yogurt to ensure a wonderfully moist crumb. No dry bread here!
- Packed with Flavor: The classic pumpkin spice blend is balanced with a hint of molasses and a touch of brown sugar for extra depth.
- Simple to Make: Don’t be intimidated! This recipe is perfect for beginner bakers, requiring just a few simple steps.
- Crowd-Pleasing: Whether you’re serving it for breakfast, dessert, or an afternoon snack, this bread is a guaranteed hit.
- Freezable: Make a large batch and enjoy pumpkin bread all season long! Simply wrap tightly and freeze for up to 3 months.
The Ingredients You’ll Need
Let’s gather our ingredients! I’ve broken it down into bread and streusel.
For the Pumpkin Bread:
- 1 ½ cups (192g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (57g) packed light brown sugar
- 2 large eggs
- ½ cup (120ml) vegetable oil
- 1 cup (240ml) pumpkin puree (not pumpkin pie filling!)
- ¼ cup (60ml) molasses
- ½ cup (120ml) plain Greek yogurt, full fat or 2%
For the Streusel Topping:
- ½ cup (57g) all-purpose flour
- ¼ cup (50g) packed light brown sugar
- ¼ cup (57g) unsalted butter, cold and cut into small cubes
- ½ teaspoon ground cinnamon
- ¼ cup chopped pecans or walnuts (optional)
Baking Your Best Pumpkin Streusel Bread: Step-by-Step
Okay, let’s get baking! This process is broken down into easy-to-follow steps.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents sticking and ensures easy removal.
- Dry Ingredients Unite: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Whisking ensures the leavening agents (baking soda and powder) are evenly distributed.
- Cream the Butter and Sugars: In a separate, larger bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 3-5 minutes with a mixer. Scrape down the sides of the bowl periodically.
- Add the Eggs: Beat in the eggs one at a time, then stir in the vegetable oil and molasses until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops gluten and can result in a tough bread.
- Stir in the Pumpkin & Yogurt: Gently fold in the pumpkin puree and Greek yogurt until just incorporated. Again, don’t overmix.
- Make the Streusel: In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the nuts if using.
- Assemble and Bake: Pour the batter into the prepared loaf pan and sprinkle evenly with the streusel topping. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cooling is Key: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from crumbling when you slice it.
Tips, Variations, and Serving Suggestions
Let’s elevate your Pumpkin Streusel Bread experience!
- Spice it Up: Add a pinch of cayenne pepper to the streusel for a subtle kick.
- Chocolate Chips?: Fold in ½ cup of chocolate chips to the batter for an extra decadent treat.
- Different Nuts: Substitute the pecans or walnuts with chopped almonds or leave them out entirely.
- Orange Zest: Add the zest of one orange to the batter for a bright, citrusy flavor.
- Maple Syrup: Substitute the molasses with maple syrup (about ¼ cup) for a slightly different flavor profile.
- Freezing: To freeze, let the bread cool completely, then wrap it tightly in plastic wrap and then aluminum foil.
- Serving Suggestions: Serve warm with a dollop of whipped cream, a sprinkle of powdered sugar, or a scoop of vanilla ice cream. It’s also delicious with a cup of coffee or tea!
(Optional) Nutritional Information (per slice, assuming 12 slices per loaf – estimates):
- Calories: 320-350
- Fat: 15-18g
- Saturated Fat: 7-9g
- Cholesterol: 50-60mg
- Sodium: 250-300mg
- Carbohydrates: 45-50g
- Fiber: 2-3g
- Sugar: 20-25g
- Protein: 4-5g
Note: Nutritional information is an estimate and may vary based on specific ingredients used.
Give it a Try!
Baking this Pumpkin Streusel Bread is a delightful way to bring a little bit of autumn warmth into your home. Don’t be afraid to experiment with the variations – baking is all about having fun and creating something delicious! I hope you enjoy this recipe as much as I do. Grab your ingredients, preheat your oven, and let’s bake! Share your creations with me on social media – I’d love to see your finished product! Happy baking!
