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Crowd-Pleasing Pumpkin Bread with Cinnamon Streusel

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This moist and tender pumpkin bread is topped with a crunchy, buttery cinnamon streusel that creates a caramelized crust. Perfect for fall gatherings, it’s quick to make with simple ingredients and always impresses guests.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup (245g) canned pumpkin puree
  • ¼ cup (60ml) milk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • ¼ cup (57g) unsalted butter, melted (for streusel)
  • ¼ cup chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the two long sides.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer on medium speed for 3-4 minutes until light, fluffy, and pale.
  4. Add the eggs one at a time, beating well after each addition until smooth and glossy. Scrape down the sides of the bowl.
  5. Add the pumpkin puree, milk, and vanilla extract. Beat on low speed until just combined (batter may look curdled).
  6. Fold in the dry ingredients with a rubber spatula until just combined and no streaks of flour remain. Do not overmix.
  7. In a small bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel. Pour in the melted butter and stir with a fork until clumps form. Fold in nuts if using.
  8. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping generously over the batter, pressing it gently into the surface.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly after 40 minutes, tent with foil.
  10. Let the bread cool in the pan on a wire rack for 15 minutes, then lift out using the parchment overhang and transfer to the rack to cool completely (at least 1 hour before slicing).

Notes

For a taller loaf, let the batter rest in the pan for 10 minutes before baking. Use room temperature ingredients for best results. The bread tastes even better the next day as flavors meld.

Nutrition

Keywords: pumpkin bread, cinnamon streusel, fall baking, quick bread, pumpkin recipe, easy dessert, crowd-pleasing

Find it online: https://gleamgulp.com/crowd-pleasing-pumpkin-bread-with-cinnamon-streusel/