Fluffy Pumpkin Streusel Bread

literallyjustagirl
Aug 25
2 min read

Here’s a cozy pumpkin bread recipe that uses a whole can of pumpkin (15 oz) and has a sweet, buttery streusel topping for that perfect crunchy finish.

Pumpkin Bread with Streusel Topping

Makes: 1 large loaf or 2 small loaves Prep Time: 15 minutes Bake Time: 55–65 minutes

Ingredients

For the Pumpkin Bread

1 (15 oz) can pumpkin puree (not pumpkin pie mix)
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup brown sugar, packed
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves (optional)
2 large eggs
½ cup vegetable oil (or melted butter for richer flavor)
¼ cup milk (any kind)
2 teaspoons vanilla extract

For the Streusel Topping

½ cup all-purpose flour
½ cup brown sugar, packed
1 teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons unsalted butter, cold and cubed

Instructions

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
Make the streusel topping: In a small bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fork until crumbly. Place in fridge while you make the batter.
Mix dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Mix wet ingredients: In another bowl, whisk pumpkin puree, sugar, brown sugar, eggs, oil, milk, and vanilla until smooth.
Combine: Add dry ingredients to wet ingredients and stir just until combined—don’t overmix.
Assemble: Pour batter into prepared loaf pan. Sprinkle streusel topping evenly over the batter.
Bake: Bake 55–65 minutes (45–55 for two smaller loaves) until a toothpick inserted in the center comes out clean.
Cool: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

💡 Tip: For extra decadence, drizzle with a quick glaze (½ cup powdered sugar + 1–2 tsp milk) once cooled.