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Easy Moist Pumpkin Bread with Cinnamon Streusel

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This incredibly moist pumpkin bread features a tender, pound cake-like crumb and a crunchy cinnamon streusel topping. It’s a simple, reliable loaf that’s perfect for fall baking, breakfast, or dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • ½ cup (120g) sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 1 ½ teaspoons ground cinnamon (for streusel)
  • A pinch of salt (for streusel)
  • ¼ cup (56g) unsalted butter, cold and cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment paper sling, leaving some overhang on the long sides.
  2. Make the streusel: In a small bowl, whisk together ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, 1 ½ teaspoons cinnamon, and a pinch of salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse, pea-sized crumbs. Refrigerate while you make the batter.
  3. In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, ⅛ teaspoon cloves, and ½ teaspoon salt. Set aside.
  4. In a separate medium bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar. Add ½ cup vegetable oil, ½ cup sour cream, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  5. Whisk in 1 cup of pumpkin puree until fully incorporated.
  6. Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to gently fold together until just combined. Do not overmix; a few small streaks of flour are okay.
  7. Pour the batter into the prepared loaf pan and spread into an even layer.
  8. Take the streusel out of the fridge. Sprinkle it evenly over the top of the batter. Do not press it in.
  9. Bake on the center rack for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel is browning too quickly (after about 40 minutes), tent the loaf loosely with aluminum foil.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper sling to lift it out of the pan and transfer to the cooling rack to cool completely before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. The streusel can be made ahead and refrigerated.

Nutrition

Keywords: pumpkin bread, moist pumpkin bread, cinnamon streusel, fall baking, easy pumpkin bread, pumpkin loaf

Find it online: https://spoonmira.com/easy-moist-pumpkin-bread-with-cinnamon-streusel/