Description
This Pumpkin Streusel Bread recipe features a moist pumpkin bread base topped with a delicious, buttery crumble. It’s a perfect quick bread for fall, filling your home with a wonderful pumpkin aroma.
Ingredients
Scale
- For the Bread:
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 3/4 cup sour cream, room temperature
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- For the Streusel:
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/4 cup unsalted butter, cubed and cold
- Pinch of salt
Instructions
- Make the streusel topping: In a mixing bowl, combine the flour, brown sugar, salt, cinnamon, and pumpkin pie spice. Stir well. Add the cold butter cubes and use your hands to press the butter into the dry ingredients until crumbled.
- Cream butter and sugar: In a large mixer, combine the softened butter, brown sugar, and granulated sugar. Mix until creamy.
- Add wet ingredients: Add the eggs, pumpkin puree, vanilla extract, and sour cream to the butter mixture. Mix well.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, baking soda, cinnamon, and pumpkin pie spice.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Prepare loaf pans: Spray two loaf pans with baking spray. Spoon the batter evenly into the prepared pans.
- Add streusel topping: Sprinkle the prepared streusel mixture evenly over the top of the batter in the loaf pans.
- Bake: Bake in a preheated oven at 350 degrees F (175 degrees C) for 40-43 minutes, or until a toothpick inserted into the center comes out clean. Avoid over-baking.
- Cool: Let the bread cool in the pans for about 10 minutes. Then, carefully run a knife around the edges of the pans to loosen the bread. Remove the loaves from the pans and place them on a wire rack to cool completely.
Notes
- For best results, ensure your butter, eggs, and sour cream are at room temperature.
- Accurately measure flour using the spoon and sweep method or by weight for optimal baking.
- The streusel topping adds fantastic flavor and crunch to this pumpkin bread.
- Allow the bread to cool slightly before removing it from the pans.
Nutrition
- Serving Size: 1 slice
- Calories: 296 kcal
- Sugar: 24 g
- Sodium: 161 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
Keywords: Pumpkin Bread Streusel Topping, pumpkin streusel bread, quick bread, fall baking, pumpkin recipe, crumble topping, moist pumpkin bread, easy pumpkin bread