All the tastes of autumn are present in this delicious, delightfully spiced pumpkin bread with streusel topping. It produces a sweet dessert or a delectable treat to enjoy with coffee for breakfast.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
Ingredients
- ½ cup salted butter, softened
- ½ cup sugar
- ¼ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup pumpkin purée (plain)
- ¼ cup whole milk
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger (Optional)
- ¼ cup cold salted butter, cubed
- ¼ cup light brown sugar
- ¼ cup quick cooking oats
- ¼ cup flour
- ½ cup walnuts, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Assemble topping by mixing butter, light brown sugar, oats, flour, and walnuts together in a bowl, and cream together using a fork to form large crumbles. Set aside.
- In a large bowl, cream together butter and white sugar with a hand mixer. Add light brown sugar, vanilla, eggs, and pumpkin purée. Mix until incorporated.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices.
- With mixer on low speed, add half of dry mix to wet ingredients and mix until incorporated. Continue by adding the remainder of dry ingredients alternately with milk, mixing until batter is smooth; do not over mix.
- Pour batter into a greased loaf pan and sprinkle with streusel topping.
- Place on middle rack of oven and bake for 65 minutes or until a toothpick comes out clean. Remove bread from oven and allow to cool completely before serving.
Nutrition Facts
| Calories | 437 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 10 g |
| Sodium | 535 mg |
| Sugars | 25 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious! Easy to make and the house smells divine.
Amazing. I did do few changes. I used homemade roasted pumpkin. Added walnuts to batter and used half and half. For topping I added cinnamon. Either way excellent recipe.
I made this as written. There’s not enough pumpkin flavor. I baked it for 50 minutes in my convection oven and it was too long. It has potential. I think the ginger should be left out but that’s a personal preference. I’m going to try the strudel on top of “Pumpkin Bread IV” recipe by Cheryl Riccioli on this site.
Warning: The instructions don’t tell you to add the milk that is on the ingredients list. However, the bread is still delicious! I also substituted diabetic sugar to reduce the calories and did pecans instead of walnuts. I would definitely make this again!
This bread is delicious. I didn’t change a thing.
Very moist and the streusel makes it delicious!! I made one bread, and my family asked me to make another which we did the next day. Both were gone on the same day baked!
I thought the bread needed a bit more cinnamon, but this loaf was moist and the topping truly made it a five-star loaf. I doubled the recipe to make two loaves (and used one 15oz can of pumpkin between the two loaves) and even my picky teen loved it. It was great as a dessert or with coffee in the morning. Froze really well, too!
Love it! Had to use non fat milk but it turned out moist and flavorful. I will be adding to my holiday baking list. Pattie Johns
It was very moist and delicious. I love the streusel topping.
Great recipe! This bread is the perfect fall treat. It will be a perfect addition to my morning coffee.
I used pecans it’s still baking but it looks yummy!!
I found this to be one of the best pumpkin breads…the streusel topping is a great addition to the recipe. I will definitely make again—will be making for Christmas.