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Grandma’s Pumpkin Bread with Streusel on a wooden table

Grandma's Pumpkin Bread with Streusel

A comforting and spiced pumpkin bread topped with a delightful streusel crumble, perfect for a cozy treat that evokes nostalgic warmth.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Bread
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 2 large eggs
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
Streusel Topping
  • 0.0625 cup all-purpose flour 1/4 cup
  • 0.0625 cup brown sugar 1/4 cup
  • 0.5 tsp ground cinnamon
  • 2 tbsp cold butter diced

Equipment

  • Loaf Pan (9x5 inch)
  • Large Mixing Bowls
  • Whisk
  • Measuring Cups and Spoons
  • Spatula

Method
 

Pumpkin Bread
  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, granulated sugar, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
  3. In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined; do not overmix.
Streusel Topping & Baking
  1. In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold diced butter using your fingers or a pastry blender until crumbly.
  2. Pour the pumpkin bread batter into the prepared loaf pan and sprinkle the streusel topping evenly over the top.
  3. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For extra flavor, you can add 1/2 cup of chopped nuts or chocolate chips to the batter. Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.