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Cozy Cinnamon Streusel Pumpkin Bread – Best Homemade Recipe

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This cozy cinnamon streusel pumpkin bread is incredibly moist with a thick, buttery, cinnamon-packed streusel topping. It’s the perfect fall treat, easy to make with simple ingredients, and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 cup (245g) canned pumpkin puree
  • 1 ¾ cups (220g) all-purpose flour
  • 2 tablespoons (16g) cornstarch
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) sour cream
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • For the streusel:
  • ¾ cup (95g) all-purpose flour
  • ½ cup (100g) packed light brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly spray the exposed ends with nonstick cooking spray.
  2. Make the streusel first. In a small bowl, whisk together ¾ cup all-purpose flour, ½ cup packed light brown sugar, 2 teaspoons ground cinnamon, and ¼ teaspoon salt. Add the cold, cubed butter. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse sand with some pea-sized butter lumps. Pop the bowl in the fridge while you make the batter.
  3. Whisk the dry ingredients. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves. Set aside.
  4. Mix the wet ingredients. In a large bowl, whisk together ¾ cup granulated sugar and ½ cup packed light brown sugar. Add ½ cup vegetable oil and whisk until smooth. Add 2 large eggs, one at a time, whisking well after each. Then add 1 teaspoon vanilla extract and whisk again.
  5. Add the pumpkin and sour cream. Add 1 cup canned pumpkin puree and ¼ cup sour cream to the wet mixture. Whisk until everything is completely combined and smooth.
  6. Fold in the dry ingredients. Pour the dry ingredients into the wet mixture. Use a rubber spatula to gently fold everything together just until no streaks of flour remain. Do not overmix.
  7. Layer the batter and streusel. Pour half of the batter into the prepared loaf pan and spread it into an even layer. Sprinkle about half of the streusel mixture evenly over the batter. Gently pour the remaining batter on top and spread it carefully. Sprinkle the rest of the streusel on top, covering every bit of batter. Press it down lightly with your fingers so it sticks.
  8. Bake for 55 to 65 minutes. At the 45-minute mark, check the top. If the streusel is browning too quickly, loosely tent the pan with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Cool. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment overhang, lift the bread out of the pan and transfer it to the rack to cool completely. Wait at least an hour before slicing.

Notes

Don’t overmix the batter. Keep the streusel cold. Use room temperature ingredients. Check your oven temperature with an oven thermometer. Let the bread cool completely before slicing for best texture.

Nutrition

Keywords: pumpkin bread, cinnamon streusel, fall baking, pumpkin recipe, easy pumpkin bread, moist pumpkin bread

Find it online: https://lumalunch.com/cozy-cinnamon-streusel-pumpkin-bread-best-homemade-recipe/