Can I use canned pumpkin pie filling instead of pure pumpkin puree?

No, pumpkin pie filling already contains sugar and spices in unknown quantities, which would throw off the balance of flavors in this recipe. Always use pure pumpkin puree and add your own measured spices for the best results.

Why is my streusel topping melting into the bread instead of staying crumbly?

This usually happens when the butter in your streusel isn't cold enough. Make sure to use very cold butter cut into small cubes and work quickly when mixing the streusel so it doesn't warm up too much from your hands. You can even chill the prepared streusel for 10 minutes before using it.

Can I make this recipe into muffins instead of a loaf?

Absolutely! Pour the batter into lined muffin tins, top with streusel, and bake at the same temperature for about 18-22 minutes. This will yield approximately 12-16 muffins depending on their size.

My bread is browning too quickly on top but isn't done in the middle. What should I do?

This is common with streusel-topped breads. If you notice the top browning too quickly, simply place a piece of aluminum foil loosely over the top for the remainder of the baking time. This will protect the streusel while allowing the center to finish baking.

Pumpkin Bread with Streusel Topping Recipe

Description

This Pumpkin Bread with Streusel Topping is an irresistible fall treat! Made with warm spices, pure pumpkin puree, and a buttery streusel crumble on top, this moist bread is full of flavor, perfect for breakfast, snacks, or dessert. It’s simple to make yet yields bakery-style results, making it a crowd-favorite recipe!

Ingredients

Units Scale

For the Bread

2 large eggs (room temperature)
3/4 cup unsalted butter (melted and cooled)
1/2 cup white sugar
1/2 cup brown sugar (packed)
1 teaspoon vanilla extract
2 cups + 1/4 cup all-purpose flour
1 teaspoon pumpkin spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 cups pure pumpkin puree (strained)

For the Streusel Topping

8 tablespoons unsalted butter (very cold, cut into small cubes)
1/2 cup + 1 tablespoon all-purpose flour
1/3 cup light brown sugar (packed)
1 & 1/2 teaspoons ground cinnamon

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Instructions

Prepare the Pan and Oven
Preheat your oven to 350°F. Spray a 9×5 loaf pan with baking spray, line it with parchment paper for easier release, and set it aside.
Mix the Wet Ingredients
In a large bowl, beat the eggs with an electric mixer on low speed. Add the melted butter, white sugar, brown sugar, and vanilla extract, mixing again until well combined.
Combine Dry Ingredients
In a separate mixing bowl, whisk together the all-purpose flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing on low speed until just combined.
Add Pumpkin Puree
Incorporate the strained pumpkin puree into the batter. Mix gently until no dry patches remain, ensuring a smooth consistency.
Make the Streusel Topping
Combine the unsalted butter, flour, brown sugar, and cinnamon in a large bowl. Use your hands or a pastry cutter to mix until the streusel reaches a crumbly texture.
Assemble the Bread
Pour half of the batter into the prepared loaf pan, spreading it evenly. Add half of the streusel topping as a layer. Carefully pour the remaining batter on top, followed by the rest of the streusel topping.
Bake the Bread
Place the loaf pan in the preheated oven and bake for 55 minutes to 1 hour. Check for doneness by inserting a toothpick into the center of the bread; it should come out clean or with a few moist crumbs.
Cool and Serve
Let the bread rest in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve warm for the best experience.

Notes

Ensure all ingredients, especially the eggs, are at room temperature to help create a smooth batter.
Avoid overmixing the batter to prevent a dense bread texture.
Check the bread with a toothpick to confirm doneness before removing it from the oven.
If the top of the bread is browning too quickly, tent it with aluminum foil during the last 10–15 minutes of baking.
Allow the bread to cool in the pan for 15 minutes to avoid breaking apart when unmolding.
Store the bread in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.

Nutrition

Serving Size: 1 slice
Calories: 300kcal
Sugar: 15g
Sodium: 170mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg