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5 from 2 votes

Pumpkin Streusel Bread

This Pumpkin Streusel Bread is sweet, full of Fall spices, and incredibly moist. Add a crumbly streusel topping and you have the perfect Fall treat!
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Bread
Cuisine: American
Servings: 2 loaves
Calories: 389kcal
Author: Lauren Pacek

Ingredients

For the Streusel

  • 8 tablespoon butter melted and cooled slightly
  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • ½ cup granulated sugar
  • ¼ cup brown sugar packed
  • ¼ teaspoon kosher salt

For the Pumpkin Bread

  • 15 oz pumpkin puree see notes
  • 4 eggs see notes
  • 2 teaspoon vanilla extract
  • 1 cup vegetable oil
  • ⅔ cup water
  • 2 ½ cups granulated sugar
  • 3 ½ cups all-purpose flour
  • 2 teaspoon baking soda
  • 1 ½ teaspoon kosher salt
  • 2 tablespoon pumpkin pie spice

Instructions

To make the Streusel

  • Combine all Streusel ingredients in a medium-sized bowl.
  • Stir together until a crumbly mixture is formed.
  • Set aside.

To make the Pumpkin Bread

  • Preheat the oven to 350 degrees F.
  • Spray two 9x5-inch loaf pans with cooking spray before lining them with parchment paper. Let there be a bit of overhanging parchment paper on the long sides of the loaf pans. This will allow you to use them as handles when removing the bread from the pans. See the 3rd picture in this blog post for an example. Spray the parchment paper with a bit more cooking spray. Set aside.
  • Combine the pumpkin puree, eggs, vanilla extract vegetable oil, water, and sugar in a medium-sized bowl. Mix until combined.
  • In another medium-sized bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. In several additions, add the dry ingredients to the wet, stirring until just combined.
  • Pour equal amounts of the batter into each of the prepared loaf pans.
  • In an even layer, sprinkle the Streusel topping over the batter.
  • Bake for 60-70 minutes, or until a toothpick, when inserted into the center of the loaves, comes out clean.

Notes

  • Make sure that you're using pumpkin puree, and not pumpkin pie filling.
  • I have successfully substituted mashed bananas for some of the eggs. So, that's an option if you find that you are out of eggs but still want to make this bread.
  • This bread freezes really well. Wrap it in two layers of cling wrap and 1 layer of foil before stashing it in the freezer. Let it sit in the fridge overnight when you want to thaw it out.

Nutrition

Serving: 1 | Calories: 389kcal | Carbohydrates: 56g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 49mg | Sodium: 383mg | Fiber: 1g | Sugar: 33g