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Pumpkin Bread with Streusel Topping

moist pumpkin bread recipe

Pumpkin bread with streusel topping is perfectly spiced and so moist. It’s a must-bake in the fall!

Ingredients

Units Scale

Streusel Topping

1/2 cup flour
1/4 cup granulated sugar
2 tablespoons brown sugar
1/4 cup pumpkin seeds
1/2 teaspoon pumpkin pie spice
4 tablespoons (2 oz) salted butter, melted

Pumpkin Bread

1 3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
15 oz can pumpkin puree
1 1/4 cups granulated sugar
1/4 cup pure maple syrup
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
4 oz (1 stick) unsalted butter, melted
2 tablespoons neutral oil
1/2 cup whole milk

Instructions

Streusel Topping:

  1. Mix all the dry ingredients together in a small bowl. Drizzle in the butter and mix well. Refrigerate for at least 15 minutes.

Pumpkin Bread

  1. Preheat an oven to 325 degrees F. Lightly grease a 9×5″ loaf pan and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan so it’s easy to lift out.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt until no lumps remain. Set aside.
  3. In a medium mixing bowl, whisk together the pumpkin, sugar, maple syrup, eggs, vanilla, and spices until smooth. Add the melted butter and oil and whisk until smooth.
  4. Using a rubber spatula, fold in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.
  5. Pour the batter into the prepared pan and smooth it out.
  6. Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.
  7. Completely cover the top of the batter in streusel and bake for 1 hr and 15 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready.
  8. Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice. Serve warm or store in an air-tight container in the fridge. Enjoy!

Notes

  • Be sure to use pumpkin PUREE and not pumpkin pie mix.  I also recommend using Libby’s pumpkin as some other canned pumpkin puree brands are mislabeled and are actually made with a blend of different squashes. So different brands of canned pumpkin can contain different levels of moisture. (not sponsored)
  • Make sure your baking pan is 9×5–some can even be 8.5×4.5 when measured. If you know your pan is a little smaller, you may have to bake for an additional 5-10 minutes to make sure it’s baked all the way through.

Nutrition

Keywords: baking, pumpkin bread, pumpkin