Description

This easy pumpkin bread with streusel topping is moist, delicious, and filled with rich pumpkin spice flavor. A classic fall quick bread! Recipe makes 1 loaf and freezes well.

Ingredients

Streusel Ribbon & Topping

1/3 cup (67 g) granulated sugar
1/3 cup (67 g) light brown sugar
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp ginger
1/8 tsp nutmeg
1/2 cup (70 g) all-purpose flour
1/2 cup (60 g) pecans, chopped
4 Tbsp (56 g) unsalted butter, melted

Pumpkin Spice Bread

1 3/4 cups (245 g) all-purpose flour
1 tsp (5 g) baking powder
3/4 tsp (4 g) baking soda
1/2 tsp (3 g) salt
1 1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1 1/4 cups (305 g) pure pumpkin
1 cup (200 g) granulated sugar
1/2 cup (120 g) milk, at room temperature
2 large eggs (100 g), at room temperature
6 Tbsp (84 g) melted coconut oil (or vegetable oil)
1 tsp (4 g) vanilla extract

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Instructions

Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang around the edges; spray lightly with nonstick spray.
Make streusel: Combine sugars, cinnamon, cloves, ginger, nutmeg, flour, and pecans in a small bowl. Add melted butter and mix in with a fork until completely incorporated and streusel is crumbly. Chill in the freezer until ready to use.
Make pumpkin bread: Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine pumpkin, sugar, milk, eggs, coconut oil, and vanilla in a medium bowl; add to flour mixture and fold in just until combined.
Spoon half of the batter into prepared pan and smooth with an offset spatula; sprinkle with 3 tablespoons chilled streusel. Spoon remaining batter into pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles and sprinkle with remaining streusel.
Bake pumpkin bread for 60 to 62 minutes or until bread is golden, springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Bread is done baking when the internal temperature reaches 200°F. Cool in pan on a wire rack for 15 minutes before using the parchment overhang to carefully lift bread from pan; cool completely on wire rack.
Store leftovers in an airtight container at room temperature for 3-4 days.

Equipment

Notes

Pumpkin: Use pure pumpkin puree. Do not use pumpkin pie filling, which contains added sugar.

Milk: Use room temperature milk in the batter. You can use 1%, 2%, or whole milk.

Freeze pumpkin bread: Once the bread has fully cooled, use a serrated knife to slice the loaf. Place slices flat on a baking sheet, and freeze for 1 hour. After 1 hour, individually wrap the slices in plastic wrap and transfer to a freezer bag for up to 3 months.