Moist And Delicious Pumpkin Streusel Bread Recipe
If you want the perfect fall treat, make this moist and delicious pumpkin streusel bread recipe. With a hint of cinnamon, a crunchy streusel topping and a streusel layer in the middle, it's the perfect dessert or breakfast bread for any occasion.
Servings: 8 slices
Equipment
- loaf pan
Ingredients
Pumpkin Bread
- 1 ⅔ cup All Purpose Flour
- 1 ¼ cup granulated sugar
- 1 cup pumpkin puree not pumpkin pie puree but plain pureed pumpkin
- ½ cup Unsalted butter room temperature
- ½ cup warm milk microwave for about 30 seconds
- 2 large eggs room temperature
- 2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt (or ⅛ teaspoon of table salt)
Streusel Topping And Center
- 1 cup All purpose flour
- 8 tablespoon Unsalted butter cold
- ½ cup Granulated sugar
- 2 tablespoon Ground cinnamon
- ⅛ teaspoon kosher salt
Instructions
- Preheat your oven to 350 degrees
- Grease and line loaf pan with parchment paper. Cut a thin piece to fit in the pan lengthwise and another to fit widthwise to make a cross shape.
- Make the streusel topping by adding all of your ingredients to a food processor and pulsing until combined and looks like sand. If you do not have a food processor, you can use a fork and knife or your finger tips for this part. Refrigerate until ready to use.1 cup All purpose flour, 8 tablespoon Unsalted butter, ½ cup Granulated sugar, 2 tablespoon Ground cinnamon, ⅛ teaspoon kosher salt
- Grab 2 bowls. In the first bowl add your flour, spices, salt, baking powder and baking soda and set aside.1 ⅔ cup All Purpose Flour, 2 teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- In your other bowl add your butter and sugar and cream it with a hand mixer on high speed until it is fluffy, about 2 minutes.1 ¼ cup granulated sugar, ½ cup Unsalted butter
- Next, add your eggs and mix well until it is incorporated.2 large eggs
- Now add your pumpkin, vanilla and mix well.1 cup pumpkin puree, 1 teaspoon vanilla extract
- Next, add your dry ingredients from the other bowl and mix by hand just until it is all incorporated.
- Now add your warm milk and mix well into your batter.½ cup warm milk
- Pour ½ of the batter into your prepared pan
- Sprinkle half of the streusel on top of the batter.
- Now pour the remaining batter over the streusel.
- Top with the remaining streusel making sure to cover the top evenly.
- Place on a sheet pan and place in the oven on the middle rack. Make sure to remove the top rack since the top of the bread will rise.
- Bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. All oven temps vary so it may take more or less time depending on your oven.Do not over bake the pumpkin bread. A few crumbs on a toothpick when testing is ok. The bread will keep cooking a little while resting.
- When done, remove from the oven and let cool for 15 minutes
- Once cool, remove the bread from the pan by gently lifting it out by the parchment paper handles.
- Enjoy!
Nutrition
Calories: 229kcal | Carbohydrates: 54g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 170mg | Potassium: 95mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4768IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
Nutrition Values are estimates only.
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