Description

This Easy One-Bowl Pumpkin Bread with Streusel Topping is a forgiving, quick, and delicious fall recipe that yields a tender, moist loaf with a buttery, crunchy streusel topping. Made in one bowl with no mixer, it’s perfect for busy weeknights and impresses everyone who tries it.

Ingredients

Scale

15 oz canned pumpkin puree
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup all-purpose flour (for streusel)
1/4 cup brown sugar, packed (for streusel)
2 tablespoons granulated sugar (for streusel)
1 teaspoon ground cinnamon (for streusel)
4 tablespoons cold unsalted butter, cut into small cubes (for streusel)

Instructions

Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray exposed ends with nonstick cooking spray.
In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined. Scrape down sides and bottom of bowl.
Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves directly into the same bowl on top of the wet mixture.
Use a rubber spatula to fold dry ingredients into wet until just combined and no streaks of flour remain. Batter will be thick and slightly lumpy. Do not overmix.
In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon for the streusel. Add cold cubed butter. Use a pastry cutter or two forks to cut butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter pieces. Do not overwork.
Pour batter into prepared pan and spread evenly. Sprinkle streusel topping evenly over batter, gently pressing it in just enough to stick.
Bake in center of oven for 55 to 65 minutes. Start checking at 50 minutes by inserting a toothpick into center; it should come out clean or with a few moist crumbs. If streusel browns too quickly, tent loosely with foil for last 15 minutes.
Let bread cool in pan on a wire rack for 15 minutes. Use parchment handles to lift out and transfer to rack to cool completely before slicing.

Notes

Do not overmix the batter; a few lumps are fine. Use room temperature ingredients for best texture. Check oven temperature with an oven thermometer. Rotate pan halfway through baking. Let bread cool completely before slicing to prevent crumbling. Store at room temperature wrapped in foil for up to 4 days. Freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28
Sodium: 280
Fat: 14
Saturated Fat: 4
Carbohydrates: 47
Fiber: 2
Protein: 4

Keywords: pumpkin bread, streusel topping, one bowl, fall recipe, easy pumpkin bread, moist pumpkin bread