Cinnamon Streusel Pumpkin Bread

$- 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 2 teaspoons ground cinnamon - ½ teaspoon ground nutmeg - 1 cup canned pumpkin puree - ½ cup vegetable oil - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup chopped walnuts - ½ cup rolled oats - ¼ cup brown sugar - 2 tablespoons all-purpose flour - 2 teaspoons ground cinnamon - 2 tablespoons unsalted butter, melted In this recipe, we use a mix of wet and dry ingredients to create a rich and moist pumpkin bread. The dry ingredients include flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Each spice adds warmth and a cozy feel, making this bread extra special. The wet ingredients come together with pumpkin puree, oil, sugar, eggs, and vanilla. The pumpkin brings moisture, while the oil keeps the bread tender. The eggs help it rise and bind. If you like a little crunch, you can add walnuts. They give a nice texture and flavor. Finally, we prepare a streusel topping that adds a sweet, crumbly layer. It has oats, brown sugar, flour, cinnamon, and melted butter. This topping makes the bread even more delicious and fun to eat. Gather these ingredients and get ready to bake a treat that will fill your home with warmth and flavor! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper. This helps with easy removal later. - In a medium bowl, mix together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, 2 teaspoons of ground cinnamon, and ½ teaspoon of ground nutmeg. Set this bowl aside. - In a large mixing bowl, blend 1 cup of canned pumpkin puree, ½ cup of vegetable oil, and 1 cup of granulated sugar. Whisk until the mix is smooth. - Add 2 large eggs and 1 teaspoon of vanilla extract to the pumpkin mix. Whisk until fully blended. - Gradually add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix. If you want, fold in ½ cup of chopped walnuts for a nice crunch. - In a separate small bowl, combine ½ cup of rolled oats, ¼ cup of brown sugar, 2 tablespoons of all-purpose flour, 2 teaspoons of ground cinnamon, and 2 tablespoons of melted unsalted butter. - Mix this until it becomes crumbly. - Pour the pumpkin bread batter into the prepared loaf pan. - Sprinkle the streusel topping evenly over the batter. - Bake in the preheated oven for 60-70 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. To know when your bread is fully baked, use a toothpick. Insert it into the center. If it comes out clean, your bread is done. If it has wet batter, bake longer. This is key to a perfect loaf. Common mixing mistakes can ruin your bread. Don’t overmix the batter. Mix just until you see no more flour. Overmixing can make the bread tough. Always fold in any nuts gently to keep a soft texture. To elevate your bread, consider adding more spices. A touch of ginger or allspice can add warmth. This gives more depth to your pumpkin bread. Using fresh walnuts can improve the taste. Fresh nuts have a crunch and flavor. Chopped walnuts work too, but fresh nuts elevate every bite. Try to toast them lightly for extra flavor. You can serve your bread warm or at room temperature. A light glaze made from powdered sugar and milk adds sweetness. You can drizzle this on top for a nice finish. Pair your pumpkin bread with a warm drink. Coffee or tea are great options. The warm flavors blend well, making the meal comforting. Enjoy every bite with a sip of your favorite beverage! Pro Tips Use Fresh Spices: For a more vibrant flavor, use freshly ground spices instead of pre-ground ones. This can significantly enhance the aroma and taste of your pumpkin bread. Check for Doneness: Ovens can vary, so be sure to check your bread a few minutes before the recommended time. A toothpick should come out clean or with a few moist crumbs. Storing Leftovers: Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to three months. Experiment with Add-ins: Feel free to add chocolate chips, dried cranberries, or other nuts to the batter for a unique twist on this classic recipe. {{image_2}} If you want to make this bread gluten-free, you can swap out the all-purpose flour. Here are some easy substitutes: - Almond flour: Use 1 ½ cups almond flour for a nutty taste. - Coconut flour: Mix in ½ cup coconut flour with 1 cup almond flour. This adds sweetness and moisture. - Gluten-free flour blend: Many brands offer a blend. Just use the same amount as all-purpose flour. These options work well but may change the texture. Always check your flour blend for extra starch to help bind the bread. You can add extra flavors to make this bread even more exciting. Here are some of my favorite ideas: - Chocolate chips: Add ½ cup of semi-sweet chocolate chips for a sweet twist. - Cranberries: Toss in ½ cup of dried cranberries for a tart bite. - Nuts: Try using pecans or almonds instead of walnuts for a different crunch. These changes keep the recipe fun and interesting. You can adapt this recipe for different seasons and holidays. Here are some suggestions: - Holidays: Add nutmeg or ginger for a festive touch. This makes it perfect for Thanksgiving or Christmas. - Seasonal spices: Use pumpkin pie spice instead of cinnamon and nutmeg for a spicier flavor. - Fruits: In the summer, try adding diced apples or peaches for a refreshing taste. These seasonal changes make this bread a year-round treat. To keep your cinnamon streusel pumpkin bread fresh at room temperature, wrap it in plastic wrap. This helps to keep the bread moist. Place it in a cool, dry spot away from sunlight. If you eat it within two days, it will taste great. You can also store it in an airtight container. This method keeps it soft and delicious for a few days longer. For long-term storage, freezing is the best option. First, let the bread cool completely. Then, wrap it tightly in plastic wrap. Next, place the wrapped bread in a freezer-safe bag. This way, it can stay fresh for up to three months. When you’re ready to enjoy your bread, take it out of the freezer. Leave it at room temperature for about two hours to thaw. To warm it up, you can slice the bread and toast it lightly. This will bring back its lovely flavor and texture. Enjoy the cozy taste of pumpkin bread anytime! Yes, you can use fresh pumpkin. Fresh pumpkin has a bright flavor and is full of nutrients. However, it can also be watery. You must cook and drain it before adding it to your batter. Canned pumpkin is easy and gives consistent results. It saves time and is often less watery. Cinnamon streusel pumpkin bread can last about 3 to 5 days at room temperature. Make sure to store it in an airtight container. This keeps it fresh and moist. You can also refrigerate it for up to a week. For longer storage, freeze the bread. Wrap it tightly in plastic wrap and then place it in a freezer bag. Yes, you can make this recipe without eggs. Use flaxseed meal mixed with water as a substitute. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. This helps bind the bread. The texture may be slightly different, but it still tastes great. If your pumpkin bread is too moist, there are a few tricks. First, check your measurements. Make sure you used the right amount of flour and pumpkin. If it is still too wet, add a bit more flour. You can also bake it a little longer. Just watch it closely so it does not burn. You’ve now explored the essentials for making pumpkin bread. We covered the ingredients, including dry and wet items, plus optional add-ins and streusel topping. You learned step-by-step how to prepare, mix, and bake. Tips on improving flavor and serving suggestions were shared, plus variations for dietary needs. Finally, I explained storage methods to keep your bread fresh. Now, it's time to enjoy your delicious pumpkin bread at home or share it with friends. Happy baking!$

Cinnamon Streusel Pumpkin Bread

A delicious pumpkin bread topped with a crunchy cinnamon streusel.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert

Cuisine American

Servings 8

Calories 200 kcal

Ingredients

1.5 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon baking powder
0.5 teaspoon salt
2 teaspoons ground cinnamon
0.5 teaspoon ground nutmeg
1 cup canned pumpkin puree
0.5 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
0.5 cup chopped walnuts (optional)
0.5 cup rolled oats
0.25 cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.
In a medium bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, combine the pumpkin puree, vegetable oil, and granulated sugar. Whisk until smooth.
Add the eggs and vanilla extract to the pumpkin mixture, whisking until completely blended.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. If using, fold in the chopped walnuts at this stage.
In a separate small bowl, prepare the streusel topping by combining rolled oats, brown sugar, flour, cinnamon, and melted butter. Mix until crumbly.
Pour the pumpkin bread batter into the prepared loaf pan. Sprinkle the streusel mixture evenly on top.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm or at room temperature, optionally drizzling with a light glaze made from powdered sugar and a splash of milk for extra sweetness. Enjoy with a cup of coffee or tea!

Keyword cinnamon, pumpkin bread, streusel