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 homemade bread for breakfast, dessert, or a snack.
In a medium bowl, whisk together the pumpkin, sugar, butter, eggs, and vanilla. Whisk together.
15 ounces pumpkin puree, 1 cup granulated sugar, 8 Tablespoons unsalted butter, 2 large eggs, 2 teaspoons vanilla extract
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 350°F 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.