Pumpkin Bread With Streusel Topping Recipe

With a tasty streusel topping, this simple pumpkin bread recipe elevates traditional pumpkin bread to the status of gourmet dessert bread. 

– 2 cups + ¼ cup all purpose flour – 1 + ½ cup pumpkin puree  – 1 teaspoon pumpkin spice – 1 teaspoon ground cinnamon – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 2 large eggs  – ¾ cup unsalted butter – ½ cup white sugar – ½ cup brown sugar – 1 teaspoon vanilla extract



Set the oven's temperature to 350°F. Add the melted butter, sugars, and vanilla to the low-speed beaten eggs.

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Mix the dry ingredients in a different bowl and then add them to the wet ingredients. Mix gently. Pureed pumpkin is added. 

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Even with canned pumpkin puree, I like to wrap it in a linen or cloth and squeeze out the moisture.   

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It improves bread texture. Mix streusel topping ingredients into crumbs in a large bowl. 

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This is easiest with your hands. Fill a 9 x 5 loaf tin with half the batter. Carefully add another batter layer and half the streusel topping.

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Top with streusel. Bake until a toothpick inserted into the centre comes out clean, dry, or with breadcrumbs, 55–60 minutes. 

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Transfer the bread to a wire rack to cool after 15 minutes in the tin. Slice and serve immediately.

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