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Best Easy Cinnamon Streusel Pumpkin Bread Loaf Recipe

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This dense, moist pumpkin bread features a buttery cinnamon streusel topping that stays crunchy without sinking into the batter. Perfect for breakfast or dessert, it’s a fall favorite that fills your kitchen with a cozy bakery aroma.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk, room temperature
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) packed light brown sugar (for streusel)
  • 1 ½ teaspoons ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • ¼ cup (56g) unsalted butter, cold and cubed (for streusel)
  • ½ cup (50g) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Make the streusel: In a medium bowl, whisk together ½ cup flour, ½ cup brown sugar, 1½ teaspoons cinnamon, and ¼ teaspoon salt. Add cold cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse sand with pea-sized butter bits. Stir in nuts if using. Refrigerate while making batter.
  3. Mix dry ingredients: In a large bowl, whisk together 1¾ cups flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. Mix wet ingredients: In a separate medium bowl, whisk together granulated sugar, brown sugar, eggs, pumpkin puree, oil, vanilla, and milk until smooth.
  5. Combine: Pour wet mixture into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Layer: Pour half the batter into the prepared pan. Sprinkle about one-third of the streusel over the batter. Pour remaining batter on top and spread carefully. Sprinkle remaining streusel evenly over the top.
  7. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  8. Cool in pan for 15 minutes, then lift out using parchment overhang onto a wire rack. Cool completely before slicing (about 1 hour).

Notes

Keep streusel cold to prevent sinking. Use room temperature ingredients. Do not overmix batter. For best results, cool completely before slicing. Bread stays fresh up to 4 days at room temperature or frozen for 3 months.

Nutrition

Keywords: pumpkin bread, cinnamon streusel, fall baking, easy pumpkin bread, moist pumpkin bread, streusel topping, quick bread

Find it online: https://evabake.com/best-easy-cinnamon-streusel-pumpkin-bread-loaf-recipe/