Description
An ultra-moist, dense pumpkin bread with a crumbly, buttery brown sugar streusel topping. This one-bowl recipe stays tender for days and is perfect for breakfast or gifting.
Ingredients
Scale
- 15 ounces (425g) pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 3 large eggs, room temperature
- 1 cup (200g) packed dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1/4 cup (55g) cold unsalted butter, cubed (for streusel)
- 1/4 cup (50g) packed dark brown sugar (for streusel)
- 1/4 cup (30g) all-purpose flour (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
- Optional: 1/2 cup chopped pecans or walnuts
- Optional: 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line two 9×5 inch loaf pans with parchment paper and grease lightly.
- Make the streusel: In a small bowl, mix 1/4 cup brown sugar, 1/4 cup flour, and 1/2 teaspoon cinnamon. Cut in 1/4 cup cold cubed butter using a fork until pea-sized crumbs form. Set aside.
- Mix dry ingredients: In a large bowl, whisk together 2 cups flour, baking soda, baking powder, salt, pumpkin pie spice, and 1 teaspoon cinnamon.
- Mix wet ingredients: In another large bowl, whisk vegetable oil, 1 cup brown sugar, and 1/2 cup granulated sugar until smooth. Add eggs one at a time, then whisk in pumpkin puree and vanilla extract.
- Combine: Add dry ingredients to wet ingredients. Fold gently with a spatula until just combined. Do not overmix.
- Divide batter evenly between the two prepared loaf pans. Sprinkle streusel evenly over the top and press down lightly.
- Bake for 50-60 minutes. If streusel darkens too quickly, cover tops with foil after 45 minutes. Test with a toothpick; it should come out clean or with moist crumbs.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure pumpkin puree is not pumpkin pie filling. Drain excess liquid from puree if watery. Use room temperature eggs for better emulsion. Do not overmix the batter to avoid toughness. The bread stays moist for up to 4 days at room temperature or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28
- Sodium: 250
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: pumpkin bread, brown sugar streusel, moist pumpkin bread, fall baking, quick bread, autumn recipe, gluten-free option