Description
Streusel-Topped Pumpkin Loaf is a moist, spiced pumpkin bread crowned with a buttery crumb topping for irresistible texture and flavor. It’s simple to make yet impressive enough for brunch tables, holiday spreads, or a cozy afternoon treat with coffee.
Ingredients
Crumb Topping:
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½ cup (65 g) all-purpose flour
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½ cup (100 g) dark brown sugar
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½ tsp (1 g) pumpkin pie spice
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⅛ tsp (0.5 g) kosher salt
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¼ cup (57 g) cold unsalted butter, cubed
Pumpkin Bread:
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1 cup (125 g) all-purpose flour
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1 tsp (5 g) baking soda
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½ tsp (3 g) kosher salt
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1 cup (200 g) granulated sugar
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¾ cup (180 ml) vegetable oil
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2 large eggs
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2 tsp (10 ml) vanilla extract
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1 cup (240 g) pumpkin purée
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2 tsp (4 g) pumpkin pie spice
Instructions
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Preheat oven: Set to 350°F (175°C). Spray an 8×4-inch loaf pan with baking spray.
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Make crumb topping: In a food processor, pulse flour, brown sugar, pumpkin pie spice, and salt. Add butter cubes and pulse until large crumbs form. Set aside.
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Mix dry ingredients: In a medium bowl, whisk flour, baking soda, and salt.
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Mix wet ingredients: In a large bowl, whisk sugar, oil, eggs, vanilla, pumpkin purée, and pumpkin pie spice until smooth.
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Combine: Add dry ingredients to wet, whisking until just combined.
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Assemble: Pour batter into the prepared pan and sprinkle crumb topping evenly over the top.
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Bake: 55–60 minutes, until a toothpick inserted in the center comes out clean. If topping browns too quickly, tent with foil.
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Cool: Let cool in pan 20–30 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh pumpkin pie spice for the best flavor.
Avoid overmixing the batter to keep the loaf tender.
Start checking for doneness at the 50-minute mark.
Allow loaf to cool before slicing to prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American