Have These Simple Tools on Hand

• 10×5-inch Loaf Pan
• Mixing Bowls
• Rubber spatula
• Whisk

The Main Ingredients

Jenny’s Tip: My go-to brand of pumpkin puree is Libby’s because they use 100% pumpkin to make theirs. Some brands actually use a blend of squashes, which can make for a more watery puree. Not sponsored, just want to make sure your pumpkin streusel bread turns out perfect!

• Pumpkin puree. Make sure you’re using pure pumpkin puree and not canned pumpkin pie filling. The only ingredient on the can should be pumpkin.
• Sugar. This recipe calls for both granulated and brown sugar. Brown sugar adds great flavor to the streusel, so don’t omit it!
• Pumpkin seeds. Pumpkin seeds (pepitas) are optional, but they add great crunch and texture to the streusel topping.
• Maple syrup. The maple syrup adds flavor and richness to the pumpkin bread. Make sure you’re using pure maple syrup and not pancake syrup. If you don’t have maple syrup, you can swap in brown sugar.
• Spices. Cinnamon and pumpkin pie spice give the pumpkin bread so much flavor and warmth.
• Butter and oil. To keep this pumpkin bread super moist, we’re using both butter and oil. The butter gives it flavor and the oil will keep it moist for days.
• Flour. Make sure to whisk your flour before adding it in to reduce lumps.
• Eggs. Eggs give the bread structure and lift.
• Baking soda and baking powder. I love the combo of both for texture and rising.

Let’s Make Pumpkin Bread with Streusel Topping

1. Make your streusel. I like to make the streusel first because it needs a bit in the fridge to firm up (just 15 minutes or so to ensure the butter is cold so the streusel crisps up and holds its shape).
2. Make your batter. You know the drill! The dry ingredients are whisked together first to remove any lumps, then they’re folded gently into the wet ingredients.
3. Bake. I always grease and line my loaf pans with parchment paper for easy removal. I suggest baking your streusel-topped pumpkin bread at a lower temperature (325ºF) to achieve a perfectly moist and springy texture with zero dry edges.
4. Cool slightly before serving. I give my bread about 20 minutes in the hot loaf pan before removing it and letting it cool for another 5 to 10 minutes prior to slicing.

Jenny’s Tips for the Best Ever Pumpkin Bread

• Check your pan size! You need a 10×5-inch loaf pan for this recipe. If you only own an 9×5-inch loaf pan, know that the batter might overflow in your oven and / or you’ll need to increase the bake time to accommodate the denser loaf.
• Light colored loaf pans are better than dark ones. That’s because dark-colored loaf pans are more prone to overbrowning, and they almost always cause the edges of the pumpkin bread to turn unpleasantly hard and chewy.
• Oil + butter = best friends. Do not use one or the other to make the pumpkin bread batter. You need to oil for tons of moisture and the butter for a rich flavor. If you use just one or the other, the texture and flavor of this bread will both be thrown off.