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Pumpkin bread has a storied history that dates back to the early days of American settlers, who quickly discovered the versatility of pumpkin in cooking and baking. Originally, pumpkin was used primarily as a staple food — not only for its nutritional value but also for its ability to store well through the winter months. Over time, the humble pumpkin evolved into a beloved ingredient in a variety of dishes, particularly in baked goods.

Pumpkin Bread with Streusel Topping

Embrace the flavors of fall with our Autumn Bliss Pumpkin Bread topped with crunchy streusel. As the leaves change, enjoy the warm aromas of baking in your kitchen. This recipe combines rich pumpkin, warm spices, and a delightful streusel for added texture. Perfect for cozy gatherings, it’s a blend of comfort and nostalgia that everyone will love. Discover the origins, nutritional benefits, and step-by-step instructions to create this seasonal treat that celebrates the essence of autumn.
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Ingredients
  

For the Pumpkin Bread:

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

½ cup vegetable oil

1 cup granulated sugar

2 large eggs

1 cup pure pumpkin puree (not pumpkin pie filling)

½ cup buttermilk

1 teaspoon vanilla extract

For the Streusel Topping:

½ cup all-purpose flour

¼ cup packed brown sugar

¼ cup old-fashioned rolled oats

½ teaspoon ground cinnamon

¼ cup unsalted butter, softened

A pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    Prepare the Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until combined. Set aside.

      Mix the Wet Ingredients: In a large mixing bowl, blend together the oil and granulated sugar until well combined. Add in the eggs one at a time, mixing until fully incorporated. Stir in the pumpkin puree, buttermilk, and vanilla extract until the mixture is smooth.

        Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

          Make the Streusel Topping: In a small bowl, combine ½ cup flour, brown sugar, rolled oats, cinnamon, and a pinch of salt. Cut in the softened butter using a fork or pastry cutter until the mixture resembles coarse crumbs.

            Assemble the Bread: Pour the pumpkin bread batter into the prepared loaf pan. Evenly sprinkle the streusel topping over the batter.

              Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly domed.

                Cool and Serve: Once baked, remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve, preferably with a smear of butter or cream cheese!

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices