Pumpkin Bread with Streusel.

Cozy up for fall and celebrate the season with this incredibly moist pumpkin bread with a crunchy cinnamon streusel topping. You won’t believe how good it makes your house smell!

For the pumpkin bread (for 1 bread)

  • 1 1/8 cup (150g) all-purpose flour
  • 1/2 – 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cups (100g) white sugar
  • 7 oz (230g) canned pumpkin puree*
  • 1/4 cup (60g) melted butter

For the streusel (for 2 breads)

  • 2/3 cup (85g) flour
  • 1/4 cup (50g) brown sugar
  • 1 teaspoon cinnamon/pumpkin spice
  • 1/3 cup chopped pecans or walnuts
  • 1/4 cup (60g) cold butter

NOTE: I baked the pumpkin and mashed it with a fork. It turned out thickly, so I recommend adding milk, water or any liquid (3/4 cup (200 g) pumpkin + 2-4 tbsp (30-60g) liquid).
If you use canned puree, skip this step.

Make the streusel:

  • In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.

Make the pumpkin bread:

  • Preheat your oven to 325°F. Line 9×5 (or 8×4) inch loaf pan.
  • Combine dry ingredients together (flour, pumpkin pie spice, baking powder and salt) in a large mixing bowl and set aside.
  • Combine wet ingredients (egg, sugar, pumpkin* and melted butter).
  • Pour the wet into the dry ingredients and fold in just until you get a smooth batter. Don’t overmix!
  • Pour it into the prepared pan and spread it even.
  • Completely cover the top of the batter in streusel and 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.
  • Cool in the pan for 10 minutes before removing the bread onto a wire rack to cool completely.


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