Pumpkin Streusel Bread

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With a moist pumpkin bread base, crunchy streusel topping, and sweet glaze, this pumpkin streusel bread will be the talk of the table this fall!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 638kcal

Cut butter into small chunks and let it come to room temperature.
Whisk together flour, salt, granulated sugar, and brown sugar, then add the room-temperature butter chunks to the mixture and mix with a spatula or wooden spoon just until the dry ingredients are coated with the butter.
Make sand-like crumbs or larger crumbs by simply pressing the mixture together with your fingers. Place the crumble in the fridge while preparing the cake batter.

Grease a 9x5-inch / 22x12 cm loaf pan and pre-heat your oven to 175 C / 350 F.
In a large bowl, with the help of an electric hand mixer, whip the oil, room temperature eggs, two different kinds of sugar for a few minutes until fluffy, then fold in the pumpkin puree.
Sift dry ingredients (flour, baking soda, baking powder, salt, spices) into the wet ingredients and fold in by hand (using a rubber spatula). Do not use a mixer at this point.
Pour the batter into your Loaf tin, then place the crumb on top tightly by gently pressing onto the cake batter.
Bake the pumpkin streusel bread at 175 C / 350 F for about 45-50 minutes, or until a skewer inserted in the middle of the cake comes out clean.
Once the bread is baked, let it rest for a few minutes in the tin, then carefully flip it over to a cooling rack and let it come to room temperature.
Dust with powdered sugar and serve it fresh. Or, try a simple decoration by mixing powdered sugar with 1-2 tablespoons of milk and drizzling it over the pumpkin bread.
Any leftovers can be stored at room temperature for 2-3 days.

INGREDIENT NOTES

All ingredients must be at room temperature for the pumpkin bread to properly emulsify: eggs, pumpkin puree, etc.
Ensure your pumpkin puree is not watery for the best taste and texture. Cook it for a few minutes if necessary, so some water evaporates. Or, run it through a cheesecloth. Alternatively, your own pumpkin puree using this homemade pumpkin puree recipe.
For the crumb topping, do not skip the salt; it will balance the flavor. Use good quality 82% unsalted butter. Feel free to add nuts or oats to this mixture in place of some of the flour.

TECHNIQUE NOTES

A digital scale is required for a consistent, happy baking experience.
Do not overwork the cake batter. After the wet ingredients are whipped up, switch to a rubber spatula to incorporate the dry ingredients.
Use parchment paper in your loaf tin so the pumpkin bread can easily be removed after baking. Or, grease the loaf pan thoroughly.
Always pre-heat your oven and consider using a digital oven thermometer for the best results.
Baking this pumpkin bread takes 45 minutes in my oven; however, I focus on the texture, not the time. Apply the toothpick check (it should come out clean) to avoid raw cake.
For the crumb, some recipes recommend using melted butter or cold butter. With cold butter, you would have to work the mixture a bit longer, as the butter slightly needs to be warmed up to coat the dry ingredients, but eventually, the same result can be achieved. With melted butter, you would have to chill the mixture for the butter to somewhat set and being able to form the crumbs. Therefore, I suggest working with room-temperature butter, which is just perfect for creating the crumbs.