Description
This moist and flavorful Pumpkin Bread with Streusel Topping is a perfect autumn treat. Bursting with warm spices like cinnamon, nutmeg, clove, and ginger, and topped with a buttery, crumbly streusel, it offers a delightful balance of sweetness and texture. Ideal for breakfast, snack, or dessert, this easy-to-make bread combines pumpkin puree with a mix of sugars and sour cream for richness and tenderness.
Ingredients
Units
Scale
Bread
- 1 1/2 cups pumpkin puree
- 1/4 cup vegetable oil
- 1/4 cup butter, melted
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground ginger
- 2 1/4 cups all-purpose flour
Streusel
- 1/3 cup light brown sugar, packed
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons butter, room temperature
Instructions
- Prepare the Streusel: In a medium bowl, combine the light brown sugar, all-purpose flour, and salt. Stir until evenly mixed. Add the room temperature butter and mix thoroughly using a wooden spoon, hand mixer, or hands, pressing the mixture into clumps to form the characteristic streusel texture. Place the streusel mixture into the refrigerator to chill while you prepare the bread batter.
- Preheat and Prepare Baking Pan: Preheat your oven to 350°F (175°C). Line a loaf pan with a strip of parchment paper, allowing it to hang over the edges for easy removal later. Lightly spray the pan with non-stick cooking spray to ensure the bread does not stick.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, vegetable oil, melted butter, granulated sugar, and packed light brown sugar. Stir these until fully blended. Add the eggs, vanilla extract, and sour cream, then whisk together until smooth and fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground clove, ground ginger, and all-purpose flour until evenly blended.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients. Stir with a wooden spoon or beat with a hand mixer on low speed until the flour is fully incorporated and the batter is uniform, being careful not to over mix.
- Fold in Streusel: Add half of the chilled streusel topping into the batter and gently fold it in until evenly distributed.
- Transfer to Pan and Top: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining streusel topping over the batter for a crunchy, sweet finish.
- Bake: Place the loaf pan in the preheated oven and bake for 1 hour and 10 minutes. Test doneness by inserting a toothpick into the center of the bread; it should come out clean or with a few moist crumbs. If batter sticks to the toothpick, continue baking for an additional 5 to 10 minutes until done.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for several minutes. Use the parchment paper to lift the bread out of the pan, then allow it to cool completely on a wire rack before slicing and serving.
Notes
- For best results, use freshly ground spices or high-quality pre-ground spices for maximum flavor.
- The sour cream adds moisture and tenderness; you can substitute with Greek yogurt if desired.
- Ensure butter for streusel is at room temperature for easy mixing.
- Line the loaf pan with parchment paper to assist with easy removal and keep the loaf intact.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze slices individually wrapped in plastic wrap for up to 3 months; thaw before serving.
- Adjust baking time slightly if using a different size pan or if your oven runs hot or cool.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 280
- Sugar: 16g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
