Easy Pumpkin Bread With Streusel Topping
Streusel is a magical thing, isn’t it? It makes everything ten times better, at least in my humble opinion. Would you rather have a plain muffin or a muffin with a sweet, crumbly streusel on the top? I’d choose the streusel-topped muffin any day! How long it takes: 15 minutes to prep, one hour and fifteen minutes to bake Equipment you’ll need: mixing bowl, measuring utensils, 2 loaf pans, oven Servings: 20 slices The same goes for this pumpkin bread. It’s really great without the streusel but with the streusel? It’s next-level delicious! Moist and rich, with that crumbly, buttery topping, this pumpkin bread won’t stick around long. Good thing this recipe makes two loaves!
About this Pumpkin Bread
This recipe is based on my original healthy pumpkin bread and is similar in many ways to chocolate chip pumpkin bread. However, I cut down on the sugar used in the original recipe, for two reasons. The first is that the bread tastes really great even with reduced sugar so I guess you could say the extra sugar is not completely necessary (don’t get me wrong, though, those recipes are delicious!). The second and main reason is that the streusel topping also includes sugar for another great layer of sweetness. You’ll also find that there’s no added oil in this recipe. Instead, the bread gets a ton of moisture from both the pumpkin and the addition of Greek yogurt. The streusel includes some butter, but trust me, it’s necessary.
What You’ll Need
How To Make Pumpkin Streusel Bread
This recipe makes two large loaves of bread. Make sure you have two loaf pans and spray them with cooking spray. Turn the oven to 350°F to preheat and let’s get started.
Prepare the streusel topping. Make the streusel first so it’s all ready to sprinkle onto the batter once you get it into the pans. Simply mix the butter, flour, brown sugar, and cinnamon with your fingers or a fork until it clumps together. It should look like large crumbs. Set it aside.
Combine the wet ingredients. You’ll need quite a large bowl to mix the batter since this recipe makes two loaves. It will probably be the biggest bowl you have! In the bowl, add the eggs, pumpkin, yogurt, sugar, a bit of water, and vanilla. Mix everything up really well.
Add the dry ingredients. In another bowl, mix both kinds of flour, baking powder, baking soda, and pumpkin pie spice. Add the dry ingredients to the big bowl and gently stir just until combined.
Bake. Divide the batter into two pans, smoothing it out a bit. Sprinkle the streusel on top and pop the loaves into the oven to bake at 350ºF for about one hour. Depending on the size of your loaf pans, the bread may need up to 1 hour and 15 minutes. Use the toothpick test to determine doneness. Cool. Let the bread cool in the pans for fifteen minutes or so, then remove from the pans and finish cooling. I know you’re anxious to try your homemade bread but it slices best when it’s completely cooled.
Try this bread with Vanilla Bean Whipped Cream Cheese. Oh, is that good! If you want, add a little extra sprinkle of pumpkin pie spice on top.
Make This Pumpkin Streusel Bread Your Own
If you don’t want to mess with the streusel or would like to cut back on calories or sugar, omit the streusel topping. Aaargh, I can’t believe I said that! Really, though, this bread is delicious with or without the streusel. Make a pecan streusel simply by adding a half cup of chopped pecans to the streusel. Walnuts are good, too. All out of whole wheat flour? Simply replace it with all-purpose flour. You’ll need three and a half cups of flour total, plus another one-third cup for the streusel. Rather have muffins? Simply divide the batter between muffin tins, top with the streusel, and bake at 400°F for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Also, check out my recipe for pumpkin chocolate chip muffins.
Storage and Freezing Tips
Both methods work great! I love that this recipe makes two loaves. Woohoo! Whenever I can do the work once and get twice the results, I’m a happy lady.
