Over the last few years the fall season has become synonymous with pumpkin spice season. For some it arrives too early, for others it doesn't last long enough. I am a member of the latter group. If there was ever a campaign to shift pumpkin spice from being a one season wonder to a year round one, I would gladly volunteer! To be able to satisfy a craving for a pumpkin confection in the middle of winter, on a chilly spring day, and yes, even during the summer months seems like something hardly anyone would object to and many would embrace.
I have made a couple versions of pumpkin bread, but (you know what's coming next) I think I have now found the 'one' I can't live without and the one I would make for family and friends. The third time is the charm. Between the amounts of spice and pumpkin puree used along with the combination of sugars called for in the recipe, this is a densely crumbed, moist, tender, deeply spiced, and nothing short of being the most heavenly version of a pumpkin bread I have ever tasted.
There are a myriad of both similarities and differences between the recipe for this Streusel Pumpkin Bread and the two others posted on the blog. But rather than go into detail about all of them, I would rather talk about what I love about this recipe. First, let me gush about the swoonworthy streusel topping. It's buttery, crunchy, and the closest thing to one found in fancy high-end bakeries. Second, the bread's almost melt in your mouth texture combined with its' the perfectly spiced, drop the mic flavor. And lastly, it's a reminder that simplicity almost always wins over complexity.
If you have mixing bowls, a whisk, a spatula, some measuring spoons, and a scale (and/or measuring cups), you have what you need to assemble the batter. If you have a metal 9" x 5" baking pan, some parchment paper, and a baking sheet, you have everything you need to create the perfect sized loaf of Streusel Pumpkin Bread.
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Baking time for the Streusel Pumpkin Loaf ranges from 70-80 minutes (when baked in a preheated 350 degree F oven). When testing for doneness, always insert your wooden skewer or toothpick in the center of the bread as that's the last place the bread sets up.
Pumpkin bread is meant to be cut into thick slices. This is not a 'please cut me a sliver' kind of bread. A thick slice of the bread will not only enable you to better experience the bread's tender, moist, plush crumb, but will allow you to be enchanted by its' perfectly spiced flavor. If I were you, I would stock up on cans of pumpkin puree now (they usually have a long expiration date) so you can make this Streusel Pumpkin Bread well past the fall season. Just imagine the intoxicating aroma created by this bread baking in the oven on a cold, windy, rainy, even snowy day. You too might be jump on the year-round pumpkin spice bandwagon too.
Recipe
Streusel Pumpkin Bread
Makes a 9" x 5" loaf - serves 10-12
Ingredients
Streusel
1/2 cup (65g) all-purpose flour
6 Tablespoons (80g) light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon Kosher salt
4 Tablespoons (57g) unsalted butter, melted
Pumpkin Bread
2 cups (260g) all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon Kosher salt
4 to 5 teaspoons cinnamon (strongly recommend you use 5 teaspoons)
1/2 teaspoon nutmeg
1/4 to 1/2 teaspoon teaspoon ginger (if you love the flavor of ginger, use 1/2 teaspoon)
1/4 teaspoon ground cloves
15 ounce can of pumpkin puree
3/4 cup canola or vegetable oil
1/2 cup (100g) granulated sugar
1/4 cup (50g) dark brown sugar
3/4 cup (150g) light brown sugar (see notes)
2 large eggs, room temperature
Optional: Confectionary sugar for dusting
Directions
Streusel
1. In a medium sized bowl, combine the flour, light brown sugar, cinnamon, Kosher salt, and melted butter. Mix until well blended.
2. Place in the refrigerator to chill while assembling the pumpkin bread.
Pumpkin Bread
1. Preheat oven to 350 degrees (F). Line the length of a 9" x 5" metal baking with parchment paper. Lightly butter the pan and paper. Set aside.
2. In a medium sized bowl, add in the flour, baking soda, baking powder, Kosher salt, cinnamon, nutmeg, ginger and cloves. Whisk until combined.
3. In a large bowl, whisk together the light brown sugar, dark brown sugar, oil, and pumpkin puree.
4. Whisk in eggs, one at a time.
5. Add in the dry ingredients. Use a spatula to combine. Be careful to not over mix.
6. Pour the batter into the prepared pan. Let rest for 10-15 minutes.
7. Break off pieces of the chilled streusel and sprinkle on top of the pumpkin bread.
8. Place the baking pan on a large baking sheet. Insert into the oven. Bake for 70-80 minutes (rotating the pan midway through the baking process) until a tester inserted into the center of the bread comes out clean. Note: If the streusel topping is getting too brown place a piece of aluminum foil over the top.
9. Allow the Streusel Pumpkin Bread to cool to room temperature before cutting into thick slices. Optional: Before cutting dust the top of the bread with confectionary sugar.
Notes: (1) The Streusel Pumpkin Bread will be good for at least days covered and stored at room temperature. To extend the life of the bread, cover and chill in the refrigerator. (2) Instead of using both dark brown and light brown sugars in the bread, you can use all light brown sugar. (3) Use only a metal baking pan. Do nut recommend baking this bread in a glass loaf pan. (4) Recipe strongly influenced by the Pancake Princess's Easy Streusel Pumpkin Bread.
Morton Arboretum, October 2023