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5 from 1 vote

Cinnamon Streusel Pumpkin Bread

Cinnamon Streusel Pumpkin Bread is a great fall baking recipe. Pumpkin spice bread is swirled with a pecan cinnamon sugar streusel and topped with more streusel. Great for breakfast, dessert, or a snack. #pumpkinbread #fallbaking #pumpkinspice
Prep Time10 mins
Cook Time1 hr
Total Time2 hrs 10 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Bread, Fall/Thanksgiving, Holiday, Vegetarian
Servings: 9 one inch slices
Calories: 464kcal

Ingredients

Streusel Mixture

  • 1/3 cup light brown sugar packed
  • 1/3 cup granulated sugar
  • 1 Tablespoon cinnamon
  • 1 Tablespoon unsalted butter melted and slightly cooled
  • 1 cup pecans or walnuts, coarsely chopped

Bread

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 1/2 teaspoons pumpkin spice (see notes for recipe)
  • 1/2 teaspoon salt
  • 15 ounces pumpkin puree (pure pumpkin, not pie filling)
  • 1 cup granulated sugar
  • 8 Tablespoons unsalted butter melted (1 stick)
  • 2 large eggs
  • 2 teaspoons vanilla extract

Instructions

  • In a small bowl, combine all of the streusel mix ingredients together. Stir until it resembles wet sand. Set aside.
  • Preheat oven to 350 with your rack in the lower-middle position.
  • Whisk together the flour, baking soda, baking powder, pumpkin spice, and salt in a large bowl.
  • In a medium bowl, whisk together the pumpkin, sugar, butter, eggs, and vanilla. Whisk together.
  • Add the pumpkin mixture into the dry ingredients and gently mix until just incorporated. The batter will be very thick.
  • Spray a 9x5 loaf pan generously with vegetable oil spray.
  • Pour half of the batter into the loaf pan, making sure the entire bottom is covered. Sprinkle half of the streusel topping across the batter, covering completely.
  • Pour the rest of batter into the loaf pan to cover the streusel. Tap on the counter to release air bubbles and smooth the top with a spatula.
  • Add the rest of the streusel across the top of the bread. Gently press down to help it adhere.
  • Bake at 350F until a toothpick inserted in the middle comes out clean with a few crumbs, approximately 50-60 minutes.
  • Let the bread cool in the loaf pan for 10 minutes. Dump out the bread (it should come out easily from the spray) and let the bread cool on a wire rack for one hour.

Notes

Learn how to make your own pumpkin spice blend here!
Ceramic and porcelain loaf pans can take a little longer than metal pans to bake.  You can also bake this in round or rectangular cake pans however the cooking time will be much faster since it is thinner.

Nutrition

Calories: 464kcal | Carbohydrates: 66g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 277mg | Potassium: 245mg | Fiber: 4g | Sugar: 40g | Vitamin A: 7777IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg