Moist Pumpkin Bread with Streusel Topping
Pumpkin bread with streusel topping is perfectly spiced and so moist. It's a must-bake in the fall!
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 5 minutes
Makes: 1 loaf
Ingredients
Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup pumpkin seeds
- 1/2 teaspoon pumpkin pie spice
- 2 1/2 tablespoons salted butter, melted
Pumpkin Bread
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 15 oz pure pumpkin puree*
- 1 1/4 cups granulated sugar
- 1/4 cup pure maple syrup (not pancake syrup)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, melted (8 tablespoons or 1 stick)
- 2 tablespoons neutral oil
- 1/2 cup whole milk
Instructions
- Make the streusel topping: Mix all the dry ingredients together in a small bowl. Drizzle in the butter and mix well. Refrigerate for at least 15 minutes.
- Prep your loaf pan: Preheat an oven to 325ºF. Lightly grease a 10x5" 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.
- Make the pumpkin bread batter: In a small bowl, whisk together the flour, baking powder, baking soda, and salt until no lumps remain. Set aside.
- 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.
- 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.
- Pour the batter into the prepared pan and smooth it out.
- Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps. Completely cover the top of the batter in streusel.
- Bake: 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.
- Let it cool: 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
*Pumpkin puree: Be sure to use pumpkin PUREE and not pumpkin pie filling. 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)
Pan size: Make sure your baking pan is 9x5 (some can even be 8.5x4.5 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.
Storage: This pumpkin bread will stay moist for days! After you've had your fill, wrap tightly in plastic wrap in the pan if it's unsliced or wrap the slices together if it is sliced. Store on your counter for up to 3 days or in the refrigerator for up to 7 days.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 61gProtein: 6gFat: 14gSaturated Fat: 2.5gCholesterol: 50mgSodium: 480mgFiber: 2gSugar: 38g
