Grandma's Pumpkin Streusel Bread: A Warm Autumn Treat (Print Version)

Grandma's Pumpkin Streusel Bread brings back autumn memories. This moist, spiced loaf with a buttery streusel topping is pure comfort.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 1 ½ cups (300g) granulated sugar
03 - ½ cup (100g) packed light brown sugar
04 - 1 (15-ounce) can (425g) pumpkin puree (100% pumpkin, not pie filling)
05 - 2 large eggs
06 - ½ cup (120ml) vegetable oil

→ Flavor Boosters

07 - 1 teaspoon baking soda
08 - ½ teaspoon baking powder
09 - 2 teaspoons pumpkin pie spice
10 - ½ teaspoon salt
11 - 1 teaspoon vanilla extract

→ Streusel Topping

12 - ¼ cup (50g) packed light brown sugar
13 - 1 tablespoon all-purpose flour
14 - ¼ teaspoon ground cinnamon
15 - 2 tablespoons (28g) cold unsalted butter, cut into small cubes

# Instructions:

01 - First things first, let's get that oven preheating to 350°F (175°C). Then, grab your 9x5 inch loaf pan. I always give mine a good spray with non-stick cooking spray, then dust it with a little flour – especially for this pumpkin streusel bread, it helps prevent sticking. Nothing worse than a beautiful loaf that won't come out of the pan, right? Makes cleanup easier too, honestly. I've had loaves stick before, and it's just heartbreaking.
02 - In a large bowl, whisk together your all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, pumpkin pie spice, and salt. Give it a good whisk for about 30 seconds to really combine everything. You want all those spices distributed evenly, so you don't get a huge bite of cinnamon in one spot and nothing in another. I once rushed this, and the bread was unevenly spiced. Lesson learned: patience, my friend!
03 - In a separate, medium bowl, whisk your canned pumpkin puree, eggs, vegetable oil, and vanilla extract until they're smooth and well combined. This is where the magic happens for that moist texture. Make sure there are no streaks of egg yolk. I'm always looking for that creamy, orange hue. It just smells like autumn already, even before baking!
04 - Now for the fun part! Pour the wet ingredients into the dry ingredients. Grab a spatula and gently fold everything together until *just* combined. And I mean just! A few lumps are totally fine, even desirable. Overmixing develops the gluten, and we want a tender loaf, not a tough one. I've overmixed before, and the texture was totally off. This step is about gentle love, not vigorous stirring.
05 - In a small bowl, combine your remaining brown sugar, a tablespoon of flour, and a pinch of cinnamon. Now, cut in that cold, cubed butter using your fingers or a pastry blender until it resembles coarse crumbs. This is the best part of Grandma's Pumpkin Streusel Bread, in my opinion! I usually just use my fingertips; it's a bit messy but so satisfying. Don't let the butter get too warm, or it'll melt instead of crumble.
06 - Pour your batter into the prepared loaf pan and sprinkle the streusel topping evenly over the top. Pop it into the preheated oven for 50-60 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. The top will be golden brown and smell incredible. Let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. That streusel will be crunchy and the bread so moist. Enjoy your Grandma's Pumpkin Streusel Bread!

# Notes:

01 - Don't overmix! Seriously, just combine until barely wet. A lumpy batter is a happy batter for this pumpkin streusel bread, it keeps it tender.
02 - This bread stays moist for days if wrapped well. I learned the hard way that leaving it uncovered makes it dry out so fast, boo.
03 - Ran out of brown sugar for the streusel? I've used granulated with a tiny bit of molasses before. It works, but it's not quite the same depth.
04 - A warm slice with a dollop of cream cheese frosting or just a smear of butter? Oh, yes please. Especially with a hot cup of coffee!

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - pastry blender (optional)
06 - wire rack

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 15-20g
Total Carbohydrate: 50-60g
Protein: 5g

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