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A cozy fall bread featuring moist pumpkin batter spiced with cinnamon, nutmeg, and cloves, topped with a sweet, crunchy streusel. Inspired by grandmother’s kitchen, perfect for breakfast or snacks.

Ingredients

Scale
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 2 tablespoons brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • Cold butter (amount not specified, enough to form coarse crumbs in streusel)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan lightly, then dust it with flour.
  2. Whisk together all dry ingredients—flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves—in a medium bowl until well combined.
  3. In a large bowl, mix granulated sugar, brown sugar, and vegetable oil until smooth.
  4. Add pumpkin puree, eggs, and vanilla extract to the sugar-oil mixture and stir gently until blended.
  5. Carefully fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  6. Pour the batter into the prepared loaf pan and level the surface with a spatula.
  7. Make the streusel topping by combining flour, granulated sugar, brown sugar, and cinnamon. Cut in cold butter with a pastry cutter or fork until coarse crumbs form.
  8. Chill the streusel briefly so the butter stays cold before topping the loaf.
  9. Sprinkle the streusel evenly over the batter.
  10. Bake for 55-65 minutes; check doneness by inserting a toothpick near the center – it should come out clean or with a few moist crumbs.
  11. Cool the loaf in the pan for about 10 minutes.
  12. Transfer the loaf to a wire rack and cool completely before slicing and serving.

Notes

Use ice-cold butter in the streusel to achieve a crisp, crumbly topping., For a healthier option, substitute vegetable oil with melted coconut oil or unsweetened applesauce., Use gluten-free flour blends to make the bread wheat-free without sacrificing softness., Fold batter gently and stop mixing as soon as dry ingredients disappear to keep bread tender., Test toothpick insertion at an angle to prevent large holes and check doneness accurately., Fresh pumpkin puree can be used instead of canned; roast and drain excess moisture before pureeing., Storing: keep in an airtight container or wrap in plastic wrap; refrigerate if warm, lasts about 5 days., Freezing: wrap cooled bread in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in fridge before use., Individual slices can be wrapped and frozen; can be thawed or toasted directly from frozen., Warm refrigerated or thawed bread at 300°F (150°C) for 10-15 minutes or microwave individual slices for 15-20 seconds.

Nutrition

Find it online: https://cookingcrumbs.com/cinnamon-kissed-pumpkin-streusel-bread-recipe-falls-cozy-delight/