Pumpkin Streusel Bread is a delicious pumpkin bread with streusel topping – instantly adding extra texture and flavor to this moist pumpkin bread recipe! Serve a warm slice of this streusel pumpkin bread with homemade butter, apple jam, or chocolate spread for a delicious breakfast treat or dessert.
The pumpkin puree adds volume, moisture, and subtle pumpkin flavor and helps the bread hold shape. Use canned pumpkin puree or make your own for this scrumptious pumpkin streusel bread.
WHAT YOU SHOULD KNOW ABOUT THIS PUMPKIN STREUSEL BREAD RECIPE
Streusel is one of the easiest ways to turn plain bread, cake, muffins, or cupcakes into a delicious treat! While streusel topping is traditionally added to crumble desserts, this sweet and buttery topping is becoming a popular choice for many baked desserts, including this pumpkin streusel bread recipe.
The crumbly streusel topping adds texture and warm cinnamon flavor to an already mouth-wateringly moist pumpkin bread recipe!
HOW TO STORE PUMPKIN BREAD
This streusel pumpkin bread can be stored in an airtight container at room temperature for 2 days or in the refrigerator for 3-4 days.
This moist pumpkin bread recipe is best enjoyed 1-2 days after baking for the freshest flavor and texture.
Allow the bread to cool completely before storing it, and wrap it tightly with plastic wrap or aluminum foil to prevent it from drying out.
HOW SHOULD I SERVE PUMPKIN BREAD?
Enjoy a slice of warm pumpkin streusel bread with plain butter or a delicious compound butter, such as maple or cinnamon butter.
It can also be paired with your favorite jam, such as this apple jam.
CAN I USE PUMPKIN PIE FILLING INSTEAD OF PUMPKIN PUREE?
No. Pumpkin pie filling is completely different from pumpkin puree. Pumpkin pie filling has a runny consistency and includes ingredients such as spices and sugar.
Pumpkin puree is cooked pumpkin (either steamed or roasted) and then blended into a smooth consistency. It contains no additional ingredients, such as sugar, spices, or additives.
When making pumpkin bread, the thick consistency of pumpkin puree is the best choice as it helps the bread to hold its shape.
CAN I MAKE MY OWN PUMPKIN PUREE FOR THIS RECIPE?
Absolutely! To make your own pumpkin puree from scratch, prepare the pumpkin by cutting it into uniform pieces and then either steam the pumpkin or roast it until cooked through.
Once cooked, blend the pumpkin into a smooth consistency and squeeze any excess water out using a cloth and fine mesh strainer before combining it with the rest of the ingredients.
WHAT VARIATIONS CAN I MAKE TO PUMPKIN BREAD WITH STREUSEL?
- Make gluten-free bread by using gluten-free flour for the bread batter and the streusel topping.
- Add chopped nuts or chocolate chips to the bread batter for extra decadence.
- If you don’t like streusel topping, leave this pumpkin bread plain, or top it with a simple sugar glaze, Nutella Fudge Cream Cheese Icing, Nutella Whipped Icing, or a sprinkling of cinnamon sugar once cooled.
- Double this recipe and freeze one of the pumpkin breads for later use.
TIPS FOR MAKING PUMPKIN STREUSEL BREAD
- Squeezing excess water out of the pumpkin puree using a cloth and fine mesh is a great idea whether you use canned or homemade pumpkin puree. Removing the excess water will result in the best texture for this bread.
- Since every oven differs, it’s recommended to check the bread towards the last 55 minutes of baking. If the top of the bread is browning too quickly while still uncooked in the center, cover the top of the bread with aluminum foil and remove for the last few minutes.
- I prefer roasting my pumpkin at 400F in the oven until soft enough to blend easily into a puree when making homemade pumpkin puree.
- The combination of white and brown sugar is recommended for the bread batter. The white sugar adds sweetness and a crispy outer edge, while the brown sugar adds moisture.
1 hour 20 minutes
- 2 cups + ¼ cup all purpose flour
- 1 + ½ cup pumpkin puree (such as libbys or homemade, I prefer to roast it in the oven at about 400 F until pumpkin is soft enough to blend it into puree easily)
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, room temp
- ¾ cup unsalted butter, melted and cooled
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
For Streusel Topping
- 8 tablespoon Unsalted butter, very cold, cut into smaller cubes, almost frozen
- ½ cup + 1 tablespoon all purpose flour
- 1-2 teaspoon ground cinnamon, more you add the darker the streusel topping will bake.
- ⅓ cup brown sugar
- Preheat the oven to 350 F.
- Beat the eggs with a mixer on low, add butter, sugars, vanilla. Mix again until combined.
- In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low. Add pumpkin puree. I like to keep the puree wrapped in a linen or some sort of cloth and squeeze out the excess moisture, even with canned pumpkin puree. It really helps with the bread texture.
- In a large bowl combine streusel topping ingredients until you get crumbs. The easiest is to use your hands for this!
- Pour half of the batter into a 9 x 5 inch loaf tin (greased or lined with parchment paper). Add half of the streusel topping and carefully add another layer of batter. Top with streusel topping.
- Bake for 55 minutes to an hour until the toothpick inserted into the center comes out clean, dry or with a few breadcrumbs. Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely. Cut in slices and serve right away.
- Every oven is different, I recommend checking the bread towards the last 55 minutes. If the top gets too brown, cover with foil until the end.
- For fresh flavor and texture It is better to consume the bread within 2 days but feel free to refrigerate for 3-4 days for later.
- Pumpkin puree – keep it dry and squeeze out the excess water with a cloth and a fine mesh strainer. This is recommended for both, canned or homemade pumpkin puree. This will help with moist bread texture and bake evenly.
This article originally appeared on FoodNService and was syndicated by MediaFeed.
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