Description

A moist, warmly spiced pumpkin bread topped with a buttery cinnamon streusel—perfect for cozy mornings and fall baking.

Ingredients

For the Pumpkin Bread

1 ¾ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

1 cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 cup pumpkin puree

⅓ cup water

1 teaspoon vanilla extract

For the Streusel Topping

½ cup all-purpose flour

½ cup brown sugar, packed

1 teaspoon cinnamon

¼ cup unsalted butter, cold and cubed

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, water, and vanilla extract until smooth.

4. Gradually stir the dry ingredients into the wet mixture. Mix just until combined—do not overmix.

5. In a small bowl, mix flour, brown sugar, and cinnamon for the streusel. Add cold butter and work it in using your fingers or a pastry cutter until crumbly.

6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle streusel evenly over the batter.

7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the bread in the pan for 10 minutes, then remove and place on a wire rack to cool completely before slicing.

9. Serve slices as-is or with a pat of butter or drizzle of maple glaze for extra indulgence.

Notes

Use pure pumpkin puree, not pumpkin pie filling, for best results.

Let the bread cool completely before slicing to avoid crumbling and help the streusel set.

For a gluten-free version, substitute a 1:1 gluten-free flour blend.

Store leftovers wrapped at room temperature for up to 3 days, or freeze slices for later.