Pumpkin Bread with Spiced-Streusel Topping
Want to spice up one of autumn’s most iconic recipes? Our tasty take on pumpkin bread features a buttery, spice-infused topping that brings this bread to dessert-level status. It’s also perfect at breakfast or paired with a cup of coffee for a scrumptious snack. (In the unlikely event you have any leftover pumpkin bread, we love crumbling it over vanilla ice cream for a doubly delicious treat!)
Prep Time10 minutes
Cook Time1 hour
Cook it With Our
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons AP flour
- ½ tablespoon pumpkin pie spice
- ⅛ teaspoon salt
- 3 tablespoons butter, cut into small squares (cold)
- 1 ½ cups AP flour
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 2 eggs
- ⅓ cup vegetable oil
- ¼ cup buttermilk
- 1 cup pumpkin puree
- Preheat oven to 350 degrees Fahrenheit. While the oven is preheating, prepare the streusel.
- Combine the first 5 ingredients with a whisk. Add the cold butter, and cut with a fork or pastry blender until streusel is incorporated and resembles wet sand. Take care not to overmix. Place in the fridge while preparing the rest of the loaf.
- Spray loaf pan with Baker’s Joy or a nonstick spray, and sprinkle lightly with flour.
- In a medium bowl, whisk together flour, brown sugar, sugar, baking soda, pumpkin pie spice, and salt. Set aside.
- In a separate bowl, add the eggs, vegetable oil, buttermilk, and pumpkin puree. Whisk until combined.
- Add the dry ingredients to the wet ingredients, and stir together until mixed well. Pour batter into prepared loaf pan, and top evenly with streusel. Bake for 55-60 minutes. Test for doneness with a toothpick. The bread is done as soon as the toothpick comes out cleanly. Let the bread cool on a wire rack in the pan for 5 minutes.
- Take a butter knife or an offset spatula, and run it around the edges of bread. Next, turn bread out onto a wire rack, and let cool completely before slicing.