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Easy Cinnamon Streusel Pumpkin Bread

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This easy cinnamon streusel pumpkin bread is tender, moist, and topped with a buttery, crunchy streusel that bakes into the bread for pockets of sweetness. It’s a quick, no-mixer recipe perfect for weeknights and guaranteed to become a fall favorite.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin puree (100% pure pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil (canola or avocado oil work too)
  • 2 large eggs, at room temperature
  • ¼ cup (60g) Greek yogurt (plain yogurt or sour cream also work)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves (optional)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) packed brown sugar (for streusel)
  • 1 tablespoon ground cinnamon (for streusel)
  • ¼ cup (56g) unsalted butter, cold and cut into small cubes (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Spray exposed sides lightly with cooking spray.
  2. Make the streusel: In a medium bowl, combine ½ cup flour, ½ cup packed brown sugar, 1 tablespoon cinnamon, and a pinch of salt. Add cold cubed butter and use your fingers or a pastry cutter to work it in until the mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while you make the batter.
  3. Whisk dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves. Set aside.
  4. Mix wet ingredients: In another large bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar. Add ½ cup vegetable oil, 2 eggs, 1 cup pumpkin puree, ¼ cup Greek yogurt, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay—do not overmix.
  6. Layer batter and streusel: Pour half the batter into the prepared loaf pan and spread evenly. Sprinkle about a third of the streusel over this layer. Pour remaining batter on top and spread gently. Sprinkle the rest of the streusel evenly over the top. Press the streusel down lightly into the batter with your fingertips.
  7. Bake: Place pan on the middle rack and bake for 50-60 minutes. At the 30-minute mark, check the top; if browning too quickly, tent loosely with aluminum foil. Bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool: Let the bread cool in the pan for 15 minutes. Use the parchment overhang to lift it out and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

Room temperature eggs matter—place cold eggs in warm water for 5 minutes if needed. Don’t overmix the batter. Keep streusel cold for crunchiest texture. Check for doneness with a toothpick; edges should pull away from pan. Let cool completely before slicing to avoid crumbling. Store at room temperature for up to 4 days; freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, cinnamon streusel, easy pumpkin bread, fall baking, quick bread, weeknight dessert

Find it online: https://jollyfork.com/easy-cinnamon-streusel-pumpkin-bread-recipe/