Description
Sweet, moist, and finished with a buttery streusel topping, this Grandma’s Pumpkin Bread with Streusel is the perfect comfort bake for fall. The warm spices blend beautifully with pumpkin puree, while the crumbly topping adds texture and sweetness. Ideal for Thanksgiving, holiday brunches, or cozy weekends at home, this recipe captures all the nostalgic flavors of autumn in every bite.
Ingredients
For the Bread:
-
1 ¾ cups all-purpose flour
-
1 teaspoon baking soda
-
½ teaspoon baking powder
-
1 teaspoon cinnamon
-
½ teaspoon nutmeg
-
½ teaspoon ginger
-
½ teaspoon salt
-
1 cup pumpkin puree
-
½ cup vegetable oil or melted butter
-
1 cup granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
¼ cup milk
For the Streusel Topping:
-
½ cup all-purpose flour
-
⅓ cup brown sugar
-
1 teaspoon cinnamon
-
¼ cup cold butter, cubed
Optional Glaze:
-
½ cup powdered sugar
-
1 tablespoon milk
-
½ teaspoon vanilla extract
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
-
In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt.
-
In another bowl, mix pumpkin puree, oil, sugar, eggs, vanilla, and milk until smooth.
-
Gradually fold dry ingredients into wet until just combined. Pour batter into prepared pan.
-
For streusel, combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle evenly over batter.
-
Bake 50–55 minutes, or until a toothpick inserted comes out clean.
-
Cool 10 minutes, then transfer to a wire rack.
-
Optional: Drizzle with glaze once cooled.
Notes
For extra crunch, add chopped pecans or walnuts to the streusel.
Substitute part of the oil with applesauce for a lighter loaf.
Store covered at room temperature for up to 3 days, or freeze for up to 2 months.