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Streusel-Topped Pumpkin Bread

4.76 Mitt(s) 21 Rating(s)21 votes, average: 4.76 out of 521 votes, average: 4.76 out of 521 votes, average: 4.76 out of 521 votes, average: 4.76 out of 521 votes, average: 4.76 out of 5

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Level: Easy

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Description

A moist and dense pumpkin bread perfect for a cup of coffee on a cold fall morning but delectable enough to make the dessert table.

Ingredients

  • ¾ cups Butter, Softened
  • ¾ cups Granulated Sugar
  • ¾ cups Dark Brown Sugar
  • 1 teaspoon Vanilla
  • 4 whole Eggs
  • 2-½ cups Pumpkin Puree
  • 3 cups All-purpose Flour
  • 3 teaspoons Baking Powder
  • ¾ teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1-½ teaspoon Cinnamon
  • ¼ teaspoons Ground Ginger
  • ¼ teaspoons Allspice
  • ¼ teaspoons Grated Nutmeg
  • ⅛ teaspoons Cardamom
  • ½ cups Buttermilk
  • _____
  • FOR THE STREUSEL TOPPING:
  • ¼ cups Butter, Softened
  • ½ cups Brown Sugar
  • ¼ cups Oatmeal
  • ¼ cups All-purpose Flour
  • 1 teaspoon Cinnamon
  • 3 Tablespoons Ground Flax Seed
  • ¼ cups Chopped Pecans (optional)

Preparation

Preheat your oven to 350º F. Grease and flour the bottom of two 8″ loaf pans. To make the topping, mix together all the topping ingredients using a fork or pastry cutter until combined thoroughly.

In a large bowl or mixer, cream together butter, granulated sugar and brown sugar. Add vanilla and eggs and mix until incorporated. Stir in pumpkin puree.

In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, nutmeg and cardamom. Whisk together until no lumps remain. Add half of the flour mix to the pumpkin mix, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth.

Pour batter evenly into the two prepared 8″ pans. Cover each with half of the topping mix. Bake at 350º F for 70-80 minutes until a toothpick inserted in the center comes out clean. Slice and enjoy.

13 Comments

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jillmart on 11.17.2010

Cooked a small pumpkin, double this recipe and it was perfect! 4- 8in pans, nice big loaves.

Very good recipe- LOVE the topping!! Oh-added more cinnamon to the recipe and way more pumpkin spices to the topping!

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Natasha @ Saved by the Egg Timer on 10.7.2010

Anthing with a crumb topping is a friend of mine. I will be adding this to my next loaf of pumpkin bread.

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tbmon18 on 10.5.2010

amazing, super easy and delicious. My kids ate every last bit. Made some for the local fire house and feel confident that it will be a hit. What a wonderful way to start Fall 2010!

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pepperedpantry on 9.29.2010

I was just thinking of making a pumpkin bread similar to this! Looks really good:)

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Ali Grace : cookies and grace on 9.28.2010

Making this tonight. Can’t wait!!

21 Reviews

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moxie mama on 11.20.2014

This is officially my go to pumpkin bread recipe. I’ve tried four in the last year without ever needing to make them a second time. This I’ll be making the rest of my life. Cook time for me was only 50 minutes and I subbed in pumpkin pie spice just cuz. So so yummy!

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rachelhockey on 2.5.2014

Very good recipe! I didn’t have any regular milk or buttermilk so I used coconut milk (from a carton) with a little lemon juice. There was quite a bit of the topping, but it was so good I was happy to eat the fallen crumbs.

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caramichele on 10.20.2011

Delicious! I’ll be making this again very soon!

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ting on 2.1.2011

Really delicious and made my house smell wonderful! It’s just time consuming because there’s so much stuff in it. I substituted walnuts for pecans in my streusel and left out the cardamom. I also used white vinegar + milk to make buttermilk. This made 1 9″ loaf and 10 muffins, since I don’t have two loaf pans. I found that the amount of topping was perfect. As for the falling off comment re: topping, I made sure to mix it with my hands to get it very mixed and then pressed the topping down a little on top of my muffins and bread.

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tifferrific on 1.4.2011

This is pretty darn good and very easy to make! Thanks for the recipe!

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