Spiced Pumpkin Bread with Streusel Topping
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Cozy up to fall flavors with this Spiced Pumpkin Bread topped with a crunchy streusel crumble. Moist, warmly spiced, and finished with a crumbly topping, it’s the perfect treat for breakfast, dessert, or with your favorite cup of coffee. One bite and you’ll be in pumpkin spice heaven!
Cooler weather is finally here and I have fall flavors on my mind. I’ve been on a pumpkin kick, mainly because we’ve been receiving multiple pumpkins in our CSA every week. Each pie pumpkin has enough in it for 2-3 recipes depending on what I’m making.
How do you roast a pumpkin?
Choose a pie pumpkin or a sugar pumpkin to start. Wash the outside of the pumpkin. Cut it in half and scoop out the seeds and stringy parts. Brush the cut part of the pumpkin with olive oil. If using in a savory recipe season with salt and pepper. If using in a sweet recipe season with cinnamon or pumpkin spice. Place cut side down on a baking sheet and bake at 375 degrees for 30 minutes for small or pie pumpkins or 50 minutes for large pumpkins. Cool, scoop out the insides, and blend in a food processor.
Recently I’ve been making both sweet and savory pumpkin recipes. To warm up on a cold night I enjoy Pumpkin Alfredo. I also make a mean Ravioli with Pumpkin Vodka Sauce. Pumpkin Cookies with Brown Butter Frosting are the perfect fall dessert. When I want an individual dessert I go for Mini Pumpkin Loaf Cakes.
This week I’ve had pumpkin bread on the brain. I’ve made pumpkin bread many times but this time I wanted to add a streusel topping on top of the bread. While you can use just cinnamon and/or nutmeg in this bread, I find that using pumpkin pie spice adds the perfect amount of spice.
How do you make Pumpkin Pie Spice?
In a bowl combine 3 tablespoons of cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons of ground cloves or allspice. Mix together and store in an air tight jar. If you don’t have cloves or allspice you can skip it.
I found a recipe that makes either 2 large loaves, 16 mini loaves, or 1 large loaf and 8 mini loaves. I really like to make one big loaf to keep at our house and then make the mini loaves to give away to friends and family.
I have an awesome mini loaf pan that holds 8 loaves. While the time varies a little for cooking the different sized loafs, you can put them all in the oven at the same time.
Ingredients:
- all purpose flour (or you can use half all purpose and half wheat flour)
- baking soda
- baking powder
- salt
- pumpkin pie spice (or you can use cinnamon and nutmeg)
- vegetable oil (or you can use melted butter)
- applesauce (I use regular but you can use cinnamon)
- granulated sugar
- brown sugar
- eggs
- fresh roasted pumpkin puree (or canned pumpkin puree)
To make the bread preheat the oven to 350 degrees. Spray 2 large loaf pans, 16 mini loaf pans, or 1 large and 8 mini pans with cooking spray. In a large bowl combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. In another bowl mix together the oil and applesauce. Add in the sugar and brown sugar and mix for 1-2 minutes or until fluffy.
Add the eggs and mix well. Stir in the pumpkin. Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter between the pans. Sprinkle the streusel over the top. Bake the mini loaves for 30-35 minutes and the large loaves for 50 minutes.
This bread was a huge hit at work. The next day several people told me they took the mini loaves home and ate the bread themselves because they didn’t want to share. I can’t say I blame them.
Can you freeze pumpkin bread?
Yes! Allow the bread to cool completely. Wrap the bread in plastic wrap and then place in a freezer bag. Freeze for up to 6 months. When ready to enjoy defrost in the refrigerator overnight or on the counter for 1-2 hours.
The bread is sweet, spiced with warm fall spices, and has a rich pumpkin flavor. The streussel topping was sweet and crunchy which really worked well with the bread. I enjoyed the pumpkin bread with coffee for breakfast and also after dinner as a sweet dessert.
If you’ve tried my Pumpkin Bread with Streusel Topping or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Pumpkin Bread with Streusel Topping
Equipment
Ingredients
For the Bread:
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1 cup granular sugar
- 1 cup light brown sugar packed
- 3 eggs
- 2 cups fresh pumpkin roasted (or 1 15 oz. can of pumpkin puree)
For the streusel topping:
- 1/2 cup light brown sugar packed
- 1/4 cup all purpose flour
- 1/2 cup oats
- 1 teaspoon cinnamon
- 1/4 cup butter melted
Instructions
- . Preheat the oven to 350 degrees. Spray 1 regular loaf pan and 8 mini loaf pans with cooking spray. (You can also make either 2 large loaves or 16 small loaves)
- In a large bowl combine the all purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Mix and set aside.
- In a medium bowl combine the vegetable oil and applesauce. Mix well. Add in the sugar and brown sugar and stir until well mixed.
- Add in the eggs one at a time, mixing after each addition. Stir in the fresh pumpkin.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide batter evenly between the pans.
- To make the streusel combine the brown sugar, oats, flour, and cinnamon in a bowl. Pour the melted butter over top and mix until lumpy. Sprinkle evenly over top of the bread batter.
- Bake the mini loaves for 30-35 minute or the large loaves for 50 minutes. Remove from oven and place on a wire rack to cool for 15 minutes.
- Run a butter knife around the edge of the bread and then invert on the wire rack. Cool completely then slice and enjoy.
Notes
