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Easy Cinnamon Streusel Pumpkin Bread

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This one-bowl pumpkin bread is moist, tender, and topped with a buttery cinnamon streusel that caramelizes on top. It comes together in under 15 minutes with simple pantry ingredients, making it perfect for weeknight baking or holiday gifting.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves (or allspice)
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • ¼ cup (60ml) milk (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (60g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with non-stick spray or butter.
  2. Make the streusel topping first. In a small bowl, combine ½ cup flour, ½ cup packed brown sugar, and 1 teaspoon cinnamon. Add the cold butter cubes. Use a pastry cutter, fork, or your fingertips to cut the butter into the dry mixture until it looks like coarse crumbs with some pea-sized butter bits remaining. Pop this in the fridge while you make the batter.
  3. Combine all dry ingredients in your large mixing bowl. Add 1 ¾ cups flour, 1 cup sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves. Whisk everything together until well combined.
  4. Make a well in the center of the dry ingredients. Add the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract. Stir with a wooden spoon or spatula until just combined. Do not overmix! A few small lumps are fine.
  5. Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly.
  6. Evenly sprinkle the cold streusel over the batter. Use your fingers to gently press the streusel into the batter just slightly—this helps it stick and creates a beautiful crackly top. Don’t press too hard.
  7. Bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent loosely with aluminum foil.
  8. Let the bread cool in the pan for 10 minutes. Then use the parchment sling to lift it out and transfer to a cooling rack. Cool completely before slicing—about 1-2 hours.

Notes

Make sure your pumpkin puree is 100% pumpkin, not pre-sweetened pie filling. Cold butter is non-negotiable for the streusel—if it’s too warm, you’ll end up with a paste. For a gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, use melted coconut oil or vegan butter in the streusel and plant-based milk. The bread freezes beautifully for up to 3 months.

Nutrition

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

Find it online: https://flurpchef.com/easy-cinnamon-streusel-pumpkin-bread-perfect-one-bowl-recipe/