Does it work with pumpkin pie filling?

Nope, use 100% pumpkin purée. Pie filling has sugar and spices already in, so your bread will be way too sweet and probably weirdly textured.

Can I make this gluten-free?

Yep. Use a good all-in-one gluten-free flour blend. I like the ones with xanthan gum built-in for better texture.

My streusel is soggy! What went wrong?

Either your bread steamed up in a too-tight container or the topping wasn’t chilled enough before baking. Try crisping with a quick

Pumpkin Streusel Bread Simple Recipe

Description

Moist and spiced Pumpkin Streusel Bread topped with a crunchy streusel, perfect for breakfast or dessert during the fall season.

Ingredients

Wet Ingredients

1 can pumpkin purée (Use 100% pumpkin purée, not pie mix.)
2 large eggs (Room temperature works best.)
1/2 cup vegetable oil (Can substitute with other neutral oils.)
1 tablespoon vanilla extract (Mandatory for flavor.)

Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder (Ensure it’s fresh for proper rising.)
1 cup brown sugar (Pack it well.)
1 teaspoon salt
2 teaspoons ground cinnamon (Adjust according to taste.)
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice or ginger (Optional, depending on preference.)

Streusel Topping

1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup cold butter (Cut into small pieces and chilled.)
1/2 teaspoon ground cinnamon (For flavor.)

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Instructions

Preparation

Preheat the oven to 350°F (175°C). Grease a 9×5 loaf pan.
In a bowl, mix together the wet ingredients: pumpkin purée, oil, eggs, and vanilla.
In a separate bowl, whisk together the dry ingredients: flour, baking powder, brown sugar, salt, and spices.
Combine the wet and dry ingredients. Mix until just combined, being careful not to over-mix.
Pour the batter into the prepared loaf pan. Set aside.

Streusel Preparation

In a small bowl, mix the streusel topping ingredients: brown sugar, flour, cold butter, and cinnamon.
Use your fingers or a fork to make a crumbly mixture.
Sprinkle the streusel topping evenly over the batter in the loaf pan.

Baking

Bake in the preheated oven for about 55 to 65 minutes, or until a toothpick comes out mostly clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store leftovers in a loose foil tent or container with lid slightly open. Avoid the fridge to keep streusel crunchy. Will last about 3 days at room temperature.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: Breakfast, Snack
Cuisine: American