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Easy Cinnamon Streusel Pumpkin Bread: Best Guest-Favorite Recipe

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This cinnamon streusel pumpkin bread features a gooey ribbon of streusel through the center, making it incredibly moist and flavorful. It’s a guest-favorite recipe that’s quick to prepare and perfect for gatherings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 can (15 ounces) pumpkin puree
  • 1 teaspoon vanilla extract
  • ⅓ cup whole milk
  • ¾ cup all-purpose flour (for streusel)
  • ¾ cup packed brown sugar (for streusel)
  • 2 teaspoons ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • 6 tablespoons cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed ends.
  2. Make the streusel first: In a small bowl, combine ¾ cup flour, ¾ cup brown sugar, 2 teaspoons cinnamon, and ¼ teaspoon salt. Add the cold butter cubes. Use your fingertips or a pastry cutter to work the butter into the dry mixture until it looks like coarse sand with some pea-sized clumps. Set the bowl in the fridge while you make the batter.
  3. Whisk the dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and all the spices. Set aside.
  4. Mix the wet ingredients: In a larger bowl, whisk the sugar and oil together until combined — about 30 seconds. Add the eggs one at a time, whisking well after each. Stir in the pumpkin puree, vanilla, and milk. The batter will look a little thin at this point — that’s normal.
  5. Combine wet and dry: Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined. A few streaks of flour are fine — overmixing makes the bread tough.
  6. Layer the bread: Pour half the batter into the prepared loaf pan and spread it evenly. Sprinkle about two-thirds of the streusel mixture over the batter — don’t press it in. Gently spoon the remaining batter on top and spread it carefully to cover the streusel. Sprinkle the remaining streusel over the top.
  7. Bake: Place the pan on the middle rack and bake for 55-65 minutes. At the 40-minute mark, check the top. If it’s browning too fast, loosely tent with foil. The bread is done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The internal temperature should read 200-205°F.
  8. Cool completely: Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper handles and transfer to a wire rack. Let it cool completely — at least 1 hour — before slicing.

Notes

For best results, use room temperature ingredients. Don’t overmix the batter. If the top browns too quickly, tent with foil. The bread tastes even better on day two. For a crunchy streusel topping, spritz lightly with water before baking.

Nutrition

Keywords: pumpkin bread, cinnamon streusel, pumpkin, streusel, fall baking, easy pumpkin bread, guest favorite

Find it online: https://perkypan.com/easy-cinnamon-streusel-pumpkin-bread-best-guest-favorite-recipe/