Print

Easy One-Bowl Pumpkin Bread with Cinnamon Streusel

one-bowl pumpkin bread with cinnamon streusel - featured image
Print Recipe

This easy one-bowl pumpkin bread with cinnamon streusel is tender, moist, and perfectly spiced, topped with a buttery, crunchy streusel. Made in one bowl with simple ingredients, it’s the ultimate fall treat that pleases everyone from toddlers to adults.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar (200 grams)
  • ½ cup packed light brown sugar (100 grams)
  • 1 cup canned pumpkin puree (245 grams)
  • ½ cup vegetable oil (120 ml)
  • 2 large eggs, at room temperature
  • ¼ cup milk (60 ml)
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (60 grams) (for streusel)
  • ¼ cup packed light brown sugar (50 grams) (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter (57 grams), cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed ends with oil or butter. Set aside.
  2. Make the streusel first: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, and 1 teaspoon cinnamon. Add the cold butter cubes. Use a pastry cutter or your fingers to work the butter into the dry ingredients until it looks like coarse crumbs with some pea-sized bits. Refrigerate while you make the batter.
  3. In a large mixing bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt.
  4. Add 1 cup granulated sugar and ½ cup packed brown sugar to the dry ingredients and whisk to combine.
  5. Make a well in the center of the dry mixture. Add 1 cup pumpkin puree, ½ cup oil, 2 eggs, ¼ cup milk, and 1 teaspoon vanilla. Stir with a rubber spatula or whisk until just combined. Do not overmix; a few streaks of flour are okay.
  6. Pour the batter into the prepared loaf pan and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  7. Remove streusel from the fridge and sprinkle it evenly over the batter. Do not press it in.
  8. Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel is browning too quickly, tent loosely with aluminum foil for the last 15 minutes.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment handles to lift it out and transfer to the rack to cool completely before slicing.

Notes

For best results, use room temperature eggs and cold butter for the streusel. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. The flavors deepen after a day. For mini loaves, bake 30-35 minutes; for muffins, bake 18-22 minutes.

Nutrition

Keywords: pumpkin bread, one-bowl pumpkin bread, cinnamon streusel, easy pumpkin bread, fall baking, pumpkin recipe, streusel topping

Find it online: https://junomeals.com/easy-one-bowl-pumpkin-bread-with-cinnamon-streusel/