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Cozy One-Bowl Pumpkin Bread with Cinnamon Streusel

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This easy one-bowl pumpkin bread is incredibly moist, perfectly spiced, and topped with a crunchy cinnamon streusel. It’s a simple, crowd-pleasing fall treat that comes together in minutes with pantry staples.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil (or other neutral oil)
  • ¼ cup milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed brown sugar (light or dark)
  • 2 tablespoons granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving overhang for easy removal.
  2. In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
  3. Make a well in the center of the dry ingredients. Add eggs, pumpkin puree, oil, milk, and vanilla extract. Whisk from the center outward until just combined—do not overmix. A few small lumps are fine.
  4. In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon for the streusel. Add cold butter cubes and use your fingers or a fork to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces.
  5. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping over the batter, pressing it down gently so it adheres.
  6. Bake for 55 to 65 minutes, checking at the 50-minute mark. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done. If the top browns too quickly, tent loosely with aluminum foil.
  7. Let the bread cool in the pan for 15 minutes, then lift out using the parchment overhang and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Room temperature ingredients help the batter mix evenly. Do not overmix the batter to avoid dense bread. Let the bread cool completely before slicing to prevent crumbling. For extra crunch, store the bread uncovered for the first day. Leftover slices can be toasted for a revived streusel texture.

Nutrition

Keywords: pumpkin bread, cinnamon streusel, one-bowl, fall baking, easy pumpkin bread, moist pumpkin bread

Find it online: https://jollyfork.com/cozy-one-bowl-pumpkin-bread-with-cinnamon-streusel/