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Prep time
15 minutes
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Cook time
1 hour 15 minutes
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makes
One 9x5-inch loaf
Author Notes
This is my go-to pumpkin bread. It’s moist, just sweet enough, and couldn’t be easier to make. It’s delicious all on its own, topped with turbinado sugar, which bakes into a crackly caramelized crust on top. But when I am feeling extra, I add this quick streusel to the surface. It adds another boost of sweetness, texture, and takes this bread from snacking territory to bordering on a perfect cake-like dessert to satisfy a sweet tooth! —Erin Jeanne McDowell
Watch This Recipe
Easiest Pumpkin Streusel Bread
Ingredients
- Streusel
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1/4 cup
(30 grams) all-purpose flour
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1/4 cup
(25 grams) old-fashioned oats
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3 tablespoons
(40 grams) light or dark brown sugar
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1/2 teaspoon
fine sea salt
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1/4 teaspoon
baking powder
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1 to 2 pinches
ground cinnamon
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5 tablespoons
(70 g) cold unsalted butter, cut into ½-inch/1-centimeter cubes
- Pumpkin Bread
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1/3 cup
(76 grams) neutral oil (such as vegetable or canola)
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4 tablespoons
(56 grams) unsalted butter, melted
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1/2 cup
(99 grams) granulated sugar
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1/3 cup
(70 grams) light or dark brown sugar
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2
(113 grams) eggs, at room temperature
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1 1/4 cups
(212 grams) pumpkin puree
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1/4 cup
(60 grams) sour cream or full-fat yogurt
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1 teaspoon
pure vanilla extract
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2 3/4 cups
(330 grams) all-purpose flour
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3/4 teaspoon
baking soda
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1/2 teaspoon
fine sea salt
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1 teaspoon
ground cinnamon
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1/4 teaspoon
ground cloves
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1/4 teaspoon
ground nutmeg
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Turbinado sugar, as needed for finishing (optional—see headnote)
Directions
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Make the streusel: in a medium bowl, whisk the flour, oats, brown sugar, sugar, salt, baking powder, and cinnamon to combine. Add the butter and mix with your hands until the mixture forms moist clumps. Set aside.
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Preheat the oven to 325°F/165°C with the oven rack in the center. Lightly grease a 9x5-inch/23x13-centimeter loaf pan with nonstick spray. Line the pan with parchment paper, allowing 1 to 2 inches/2 1/2 to 5 centimeters of excess on two longer sides of the pan (this will help you unmold it later).
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In a medium bowl, whisk the oil, butter, sugar, and brown sugar until well combined. Add the eggs and whisk until well incorporated. Whisk in pumpkin, sour cream, and vanilla.
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Add the flour, baking soda, salt, cinnamon, cloves, and nutmeg, and mix until evenly combined. Scrape the batter into the prepared loaf pan.
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Use the tip of a paring knife to draw a line down the center of the loaf (this will help it rise more evenly). Sprinkle the surface of the batter with turbinado sugar, if using. Top the loaf with the prepared streusel in an even layer.
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Transfer the loaf to the oven and bake until a skewer inserted into the center comes out clean—or with just a few moist crumbs, 1 hour 15 minutes to 1 hour 30 minutes. If the loaf has browned sufficiently, tent it with foil for the remainder of bake time.
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Cool the loaf in the pan for 15 minutes, then use the parchment to unmold the loaf to cool completely on a wire rack before slicing and serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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