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Streusel Pumpkin Bread Recipe

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★★★★★

4.6 from 55 reviews

This Streusel Pumpkin Bread combines the warm spices of autumn with a moist pumpkin-infused batter, topped with a crunchy buttery pepita streusel and finished with a delicate vanilla bean glaze. Perfect for a cozy breakfast or a seasonal snack, this bread offers a delightful balance of sweet, spicy, and nutty flavors with a tender crumb.

Ingredients

Scale

Pumpkin Bread

  • 2 large eggs, room temperature
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed (light or dark depending on preference)
  • 1 cup pumpkin puree, room temperature (not pumpkin pie filling)
  • ¼ cup sour cream, room temperature
  • 1 tsp vanilla extract
  • ¼ cup unsalted butter, melted and slightly cooled
  • ¼ cup vegetable oil
  • 1 ¾ cups all-purpose flour
  • ½ tsp baking soda
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 4 tsp ground cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves

Buttery Pepita Streusel

  • 2/3 cup all-purpose flour
  • 1/3 cup brown sugar, packed (light or dark depending on preference)
  • 6 tbsp unsalted butter, melted
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ cup pepitas (pumpkin seeds), toasted or raw, chopped

Vanilla Bean Glaze

  • 2/3 cup powdered sugar, sifted
  • 2 tbsp heavy cream or milk
  • 2 tsp vanilla bean paste or vanilla extract
  • Pinch of salt

Instructions

  1. Prepare oven and pan: Preheat your oven to 350°F (175°C). Grease an 8.5×4.5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides to easily remove the bread after baking.
  2. Make the streusel topping: In a medium bowl, combine 2/3 cup flour, 1/3 cup brown sugar, ¼ tsp salt, and 1 tsp cinnamon. Add the 6 tablespoons melted butter and mix with a pastry cutter or fork until the mixture resembles coarse crumbs. Fold in the ¼ cup chopped pepitas. Refrigerate the streusel to keep it cold while you prepare the pumpkin bread batter.
  3. Mix wet ingredients: In a large mixing bowl, whisk together 2 large eggs, ¾ cup granulated sugar, and ½ cup brown sugar until smooth. Add 1 cup pumpkin puree, ¼ cup sour cream, 1 tsp vanilla extract, ¼ cup melted butter, and ¼ cup vegetable oil. Whisk until well combined.
  4. Combine dry ingredients: In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ½ tsp baking soda, 1 ½ tsp baking powder, ½ tsp salt, 4 tsp ground cinnamon, ¾ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground allspice, and ¼ tsp ground cloves.
  5. Fold dry into wet: Gently fold the dry ingredients into the wet mixture using a spatula. Mix only until no streaks of flour remain to avoid overmixing and ensure a tender crumb.
  6. Assemble the bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Evenly sprinkle the chilled streusel topping over the batter and lightly press it down so it adheres.
  7. Bake: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the streusel starts to brown too quickly, tent a piece of foil loosely over the top during the last 20 minutes of baking to prevent burning.
  8. Cool the bread: Allow the bread to cool in the pan for 20 minutes. Use the parchment paper overhang to carefully lift it out, then transfer to a wire rack to cool completely.
  9. Prepare the vanilla glaze: In a small bowl, whisk together 2/3 cup sifted powdered sugar, 2 tablespoons heavy cream (or milk), 2 teaspoons vanilla bean paste (or vanilla extract), and a pinch of salt. Add more cream a teaspoon at a time if needed to achieve a smooth drizzleable consistency.
  10. Glaze and serve: Once the bread is fully cooled, drizzle the vanilla glaze generously over the top. Slice and enjoy your delicious streusel pumpkin bread!

Notes

  • Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that can alter the recipe.
  • Room temperature ingredients help the batter mix more evenly, resulting in a better texture.
  • To toast pepitas, spread them on a baking sheet and roast at 350°F for 5-7 minutes until fragrant and slightly browned.
  • If you prefer a dairy-free version, substitute the sour cream with a dairy-free alternative and use non-dairy milk for the glaze.
  • Storing the bread in an airtight container at room temperature keeps it fresh for up to 3 days; refrigerate for longer storage.
  • You can freeze sliced bread wrapped tightly; thaw and glaze before serving.

Keywords: pumpkin bread, streusel pumpkin bread, fall baking, pumpkin recipe, spiced pumpkin bread, vanilla glaze, pepita streusel

Find it online: https://victoriablair.com/streusel-pumpkin-bread-recipe/