Pumpkin Bread with Streusel Topping

Closeup on several slices of pumpkin bread.

5 from 2 votes

Pumpkin Bread with Streusel Topping

Pumpkin Bread with Streusel Topping is moist in the center and topped with the most delicious buttery, crumbly topping. This fall bread is a favorite and makes the house smell like pumpkin heaven!

Course Bread, Dessert

Cuisine American

Keyword pumpkin bread with streusel topping

Prep Time 20

Cook Time 45

Total Time 1 5

Servings slices (2 loaves)

Calories 357kcal

Author Sue Ringsdorf

Ingredients

For the Bread:

1 cup unsalted butter - softened to room temperature
1 cup brown sugar
½ cup granulated sugar
3 large eggs - room temperature
2 teaspoons vanilla extract
15 oz. pumpkin puree
1 cup sour cream - room temperature
2 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 ½ teaspoons cinnamon
½ teaspoon pumpkin pie spice

For the Streusel:

1 cup brown sugar - packed
½ cup all-purpose flour
1 teaspoons cinnamon
¼ teaspoon pumpkin pie spice
¼ cup unsalted butter - cubed and cold

Instructions

Make streusel. In a mixing bowl, combine the streusel ingredients – the flour, brown sugar, salt, cinnamon, and pumpkin pie spice. Stir well, and then add the cold cubes of butter. Use your hands to press the butter into the dry ingredients.
1 cup brown sugar, ½ cup all-purpose flour, 1 teaspoons cinnamon, ¼ teaspoon pumpkin pie spice, ¼ cup unsalted butter
Cream butter and sugar. In a large standing mixer, combine the brown sugar, granulated sugar, and softened butter. Start the mixer and mix until creamy.
1 cup unsalted butter, 1 cup brown sugar, ½ cup granulated sugar
Add remaining wet ingredients. Then add the eggs, pumpkin, vanilla extract, and sour cream. Mix well.
3 large eggs, 15 oz. pumpkin puree, 2 teaspoons vanilla extract, 1 cup sour cream
Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, salt, baking soda, cinnamon, and pumpkin pie spice. Mix well.
2 ¾ cups all-purpose flour, 1 teaspoon kosher salt, 2 teaspoons baking soda, 1 ½ teaspoons cinnamon, ½ teaspoon pumpkin pie spice
Add dry ingredients. Add the dry ingredients into the wet, and mix until just combined.
Add batter to loaf pans. Spray two loaf pans with baking spray. Then spoon the batter into the loaf pans and spread to all sides.
Top batter with streusel topping. Top batter with the streusel mixture.
Bake. Bake the pumpkin bread in a preheated 350 degree oven for 45 minutes, or until just done in the center. Don’t over-bake!
Cool. Let the bread sit in the pans for about 10 minutes. Then use a knife to run around the pans so that the bread pops out of the pans easily. Remove loaves from pans and add to cooling racks.

Notes

Recipe Tips:

Use softened butter for better creaming of the butter and sugar.
Use "almost" room temp eggs and sour cream also.
Carefully measure the flour using the spoon and sweep method or measure in grams. Makes a huge difference when baking!
Definitely use the streusel topping because it adds incredible flavor and crunch!
Let bread cool slightly (about 10 minutes) before removing from the pans.

Nutrition