Streusel-Topped Pumpkin Loaf

why make this recipe

Streusel-Topped Pumpkin Loaf is a delightful treat that brings the flavors of fall to your kitchen. With its warm spices and moist pumpkin bread, topped with a crunchy streusel, it makes for a perfect snack or dessert. Whether you want to impress guests or simply enjoy a cozy treat at home, this recipe is sure to please. It’s easy to make and fills your home with a lovely aroma, making it a great addition to any gathering or afternoon tea.

how to make Streusel-Topped Pumpkin Loaf

To create your own Streusel-Topped Pumpkin Loaf, follow these simple steps.

Ingredients:

• For the crumb topping:
  • ½ c. flour
  • ½ c. dark brown sugar
  • ½ t. pumpkin pie spice
  • 1/8 t. kosher salt
  • ¼ c. cold unsalted butter, cubed
• For the pumpkin bread:
  • 1 c. flour
  • 1 t. baking soda
  • ½ t. kosher salt
  • 1 c. granulated sugar
  • ¾ c. vegetable oil
  • 2 large eggs
  • 2 t. vanilla extract
  • 1 c. pumpkin purée
  • 2 t. pumpkin pie spice

Directions:

1. Preheat your oven to 350°F (175°C). Spray an 8” x 4” loaf pan with Baker’s Joy and set it aside.
2. To prepare the crumb topping, combine the flour, dark brown sugar, pumpkin pie spice, kosher salt, and cold butter in a food processor. Pulse until large crumbs form. Set aside.
3. In a large bowl, whisk together 1 cup of flour, baking soda, and kosher salt. Set this mixture aside.
4. In another large bowl, whisk together the granulated sugar, vegetable oil, eggs, vanilla extract, pumpkin purée, and pumpkin pie spice until smooth and blended.
5. Pour the pumpkin mixture into the flour mixture and whisk until well combined and no lumps remain.
6. Pour the batter into the prepared loaf pan and top with the crumb topping.
7. Bake in the preheated oven for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
8. Once baked, remove the loaf from the oven and allow it to cool in the pan for 20 to 30 minutes. Then, transfer it to a wire rack to cool completely. Serve warm or at room temperature.

how to serve Streusel-Topped Pumpkin Loaf

You can serve this delicious pumpkin loaf as is, or enjoy it warm with a pat of butter. It also pairs wonderfully with a cup of coffee or tea. For a fun twist, try adding a drizzle of caramel sauce or a sprinkle of powdered sugar on top.

how to store Streusel-Topped Pumpkin Loaf

To store your Streusel-Topped Pumpkin Loaf, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Just be sure to wrap it tightly to prevent it from drying out.

tips to make Streusel-Topped Pumpkin Loaf

• Make sure your ingredients are at room temperature for the best texture.
• Do not overmix the batter. Gently fold the wet and dry ingredients together until just combined.
• If you like nuts, you can add some chopped walnuts or pecans to the pumpkin bread for added crunch.
• Play around with spices! You can add a pinch of nutmeg or cinnamon for extra flavor.

variation

If you like chocolate, consider adding chocolate chips to the batter for a delicious chocolate-pumpkin twist. You can also substitute the vegetable oil with applesauce for a lighter version.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can use cooked and mashed fresh pumpkin. Make sure to remove excess moisture for the best consistency.

2. Can I make this loaf gluten-free?
Absolutely! You can use a gluten-free flour blend instead of regular flour to make a gluten-free version of this loaf.

3. How do I know when the loaf is done baking?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the loaf is done. If it has wet batter on it, give it a few more minutes in the oven.

Streusel-Topped Pumpkin Loaf

A delightful autumn treat, this Streusel-Topped Pumpkin Loaf combines a moist, spiced pumpkin bread with a sweet, buttery streusel topping, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Loaf

• 1 3/4 cups All-purpose flour
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1 tsp Ground cinnamon
• 1/2 tsp Ground nutmeg
• 1/4 tsp Ground ginger
• 1/8 tsp Ground cloves
• 1 cup Pumpkin puree
• 1 cup Granulated sugar
• 1/2 cup Brown sugar
• 2 Large eggs
• 1/2 cup Vegetable oil
• 1 tsp Vanilla extract

For the Streusel Topping

• 1/2 cup All-purpose flour
• 1/4 cup Brown sugar
• 1/2 tsp Ground cinnamon
• 4 tbsp Unsalted butter cold, cubed

Equipment

• 9x5-inch Loaf Pan
• Large Mixing Bowls
• Whisk
• Spatula
• Small Bowl
• Pastry Blender (optional)

Method

 

Loaf Preparation

1. Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a separate bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

Streusel and Baking

1. In a small bowl, combine the streusel flour, brown sugar, and cinnamon, then cut in the cold, cubed butter with a pastry blender or your fingers until crumbly.
2. Pour the loaf batter into the prepared pan, then sprinkle the streusel topping evenly over the batter.
3. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean; let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

To prevent the streusel from sinking into the batter, ensure your butter is very cold and generously sprinkle the topping over the batter right before baking.