This pumpkin bread is soft and full of warm spices, making it perfect for any time of year. The brown sugar streusel topping adds a sweet crunch that’s simply irresistible!
Whenever I make this bread, my kitchen smells amazing! I love to enjoy it warm with a bit of butter. It’s a cozy treat that makes everything feel right in the world! 🥰
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is typical here. If you’re feeling adventurous, you can make your own by roasting and blending fresh pumpkin. Just keep in mind it should be well-drained to avoid excess moisture!
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives this bread its warm flavor. If you don’t have nutmeg or cloves, you can just use extra cinnamon or even a pumpkin pie spice blend.
Butter: Unsalted butter is recommended, as it allows you to control the salt level. If you’re looking for a dairy-free option, coconut oil or a vegan butter substitute works well too!
Buttermilk: If you don’t have buttermilk, you can easily make a substitute. Just mix regular milk with a teaspoon of vinegar or lemon juice, and let it sit for 5-10 minutes!
How Do I Achieve a Perfectly Crumbly Streusel Topping?
The streusel topping is all about the right texture. You want it to be crumbly and not too wet. Here’s how to make it just right:
- Use cold butter! This helps create that crumbly texture. Keep it in the fridge until you’re ready to mix.
- Mix the butter with your fingers or a pastry cutter until it’s about the size of peas. If it’s too fine, the streusel won’t have that lovely crunch.
- Don’t skip the shaking! Once mixed, sprinkle it evenly on top for a nice, even coverage.
How to Make Pumpkin Bread with Brown Sugar Streusel Topping
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1/4 cup (60ml) buttermilk or milk
- 1 tsp vanilla extract
For the Brown Sugar Streusel Topping:
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (57g) unsalted butter, cold and cubed
- 1/2 tsp ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This delicious pumpkin bread takes around 15 minutes to prepare and about 60-70 minutes to bake. After baking, let it cool for 15 minutes in the pan, then transfer it to a wire rack to cool completely before slicing. In total, you’ll need about 1.5 to 2 hours from start to finish. Perfect for a delightful afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or you can line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is blended well. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, beat together the softened butter and granulated sugar. You want this to become light and fluffy, which usually takes about 3-4 minutes. It’s a great workout for your arms!
4. Add Eggs and Pumpkin:
Add the eggs one by one, mixing well after each addition. Next, stir in the pumpkin puree, buttermilk, and vanilla extract until everything is smooth and well combined.
5. Combine Wet and Dry Ingredients:
Now it’s time to bring everything together! Gradually add the dry ingredients to the wet mixture. Mix gently until just combined—you want to avoid overmixing here, or your bread might not rise properly.
6. Prepare the Loaf Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula so it’s even.
7. Make the Streusel Topping:
In a small bowl, mix the brown sugar, flour, cinnamon, and a pinch of salt. Add the cold, cubed butter. Use a pastry blender or your fingers to mix until you have a crumbly texture, like coarse crumbs.
8. Add the Topping:
Sprinkle the streusel evenly over the top of the pumpkin bread batter in the loaf pan. This will give your bread a delightful crunch on top!
9. Bake the Bread:
Place the loaf pan in the oven and bake for 60-70 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean. If the top gets too browned, tent it with aluminum foil halfway through baking.
10. Cool and Enjoy:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. It’s best enjoyed warm with a pat of butter!
Enjoy your moist, warmly spiced pumpkin bread topped with a sweet and crumbly brown sugar streusel!
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Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can absolutely use fresh pumpkin! Just make sure to cook and puree it first, then drain any excess moisture. For one cup of canned pumpkin, you’ll want to start with about 1.5 cups of fresh pumpkin before cooking.
Can I Make This Recipe Egg-Free?
Yes! To make it egg-free, you can substitute each egg with 1/4 cup of unsweetened applesauce or a combination of 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water (let it sit for a few minutes to thicken).
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the pumpkin bread tightly in plastic wrap and freeze it for up to 3 months. Thaw it in the fridge overnight when you’re ready to enjoy!
How Can I Make This Bread Sweeter or Less Sweet?
If you prefer a sweeter bread, you can increase the granulated sugar by up to 1/4 cup. Conversely, to reduce the sweetness, you can decrease the sugar, but be mindful that this may slightly affect the texture of the bread.