Description
This Easy Streusel Pumpkin Bread combines moist pumpkin-infused batter with a crunchy, cinnamon-spiced streusel topping, creating a perfect treat for fall or any time you crave a cozy, flavorful quick bread. With warming spices and optional walnuts for added texture, this pumpkin bread is simple to make and delightful served warm or at room temperature.
Ingredients
Scale
Bread Batter
- 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (15 oz) pumpkin puree
- 1/4 cup buttermilk
- 1/2 cup chopped walnuts (optional)
Streusel Topping
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup rolled oats
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 3/4 cup flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes, to incorporate air for a tender texture.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition. Then stir in the vanilla extract and pumpkin puree until fully combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry mixture. Mix gently until just combined to avoid overmixing. Fold in walnuts if using.
- Prepare Streusel Topping: In a small bowl, mix together flour, brown sugar, oats, cinnamon, and softened butter until crumbly.
- Assemble Bread: Pour the batter into the prepared loaf pan, then evenly sprinkle the streusel topping over the batter.
- Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- If you prefer a nut-free version, omit the walnuts entirely.
- Make sure not to overmix the batter to keep the bread tender.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
- You can substitute buttermilk with an equal amount of milk plus 1 teaspoon lemon juice or vinegar as a homemade buttermilk alternative.
- For extra moistness, brush the cooled bread lightly with melted butter before serving.
