Easy Pumpkin Bread with Brown Sugar Streusel
Hey there everyone! While we’re in the midst of cool temperatures and overpriced Halloween candy, I present Easy Pumpkin Bread with Brown Sugar Streusel–incredibly moist, amazing pumpkin flavor, and topped with a crunchy brown sugar streusel. I know I’m going to have to make this a couple of times this season. Seriously the easiest and best pumpkin bread you’ll have. I’m just coming on here to write a brief recipe because let’s face it, there’s almost no way to go wrong with it!
Oh, how could I forget! It also happens to be #nationalpumpkinday. Trust me, make this bread and send me your pictures!
The Libby’s pumpkin bread mixes were always my favorite thing around the holidays. It was extremely easy to whip up and could never go bad. I knew I had to make this for myself in a better way! No joke, this bread is just as moist… maybe more. I’m a little mad at myself that I don’t have some right now to snack on as I write this.
I had planned to post this recipe a couple weeks ago for those early October pumpkin lovers, but here we are. Still plenty of time right?? I’ll never be on top of it as much as the Starbucks PSL coming out in August. Anyone here a PSL lover? I’m a fan, but maybe only one or two per season, I find them sweeter and sweeter every year. Plus, when you can make this bread for almost less than a grande latte, I’ll choose that any day! This easy pumpkin bread with brown sugar streusel might be my favorite fall dessert.
Let me know what kind of recipes you all have in mind or want to see? I’m thinking more pumpkin, some spices, some breakfast goodies. Still planning, but should have some good ones out soon. Check out some of my fall breakfast favorites here.
what you need:
- Pumpkin puree (1 can)
- Brown Sugar
- Vanilla extract
- Baking soda
- Pumpkin pie spice
- Chai spice (I make this homemade. A little cardamom, ginger, cinnamon, nutmeg, allspice.)
how to make the easiest pumpkin bread with brown sugar streusel
Start by whisking dry ingredients together in a small bowl. Set aside.
In a large bowl, whisk sugars, pumpkin, and oil until fully combined. Next, add in the vanilla extract and eggs and continue to whisk until fully incorporated.
Add half of the dry ingredients to the wet and continue to whisk. No mixer needed here! Add half of the milk and continue to mix. Then, add the rest of the dry ingredients, then milk, alternating each.
Pour the batter into a greased loaf pan and tap the pan to even it out and pop bubbles. Sprinkle the streusel on top of the batter, then pop in the oven.
Bake for 1 hour 20 minutes. Poke the bread with a toothpick. If it comes out clean, it’s done, if it’s chunky or sticky, it needs more time. Add intervals of 5 minutes each time after the 1 hr 20 min mark.
tips for the most moist pumpkin bread
- Don’t over mix the batter, otherwise it’ll become dry and crumbly after baked.
- Make sure not to under bake the bread. There’s nothing more sad than looking forward to a nice slice and it’s not done. Make sure to fully poke a toothpick through the bread and make sure it’s completely done.
- If the streusel starts to become too brown, lightly cover it will foil and poke some holes to still keep a vent.
- Just incase your bread pan is quite full, add a small baking sheet under the pan before the baking process to catch any drippings. (Crunchy snacks for later if ya know what I mean 😏😏)
savoring and storing
Congrats! You just made the easiest pumpkin bread out there. Mmmm, that warm pumpkin streusel smell is just the best thing isn’t it? Anthropologie definitely need a spiced pumpkin bread with streusel candle. Maybe I need to take up candle making??
Once the bread comes out of the oven, let cool for at least 10 minutes, then remove from the pan. Slice into thick pieces and enjoy!
Store in a Tupperware, bag, or cover the bread pan with plastic wrap. Store at room temp for 2-3 days or 4-5 days in the fridge.
Did you make this recipe? I’d love to hear about it below or on social media. Go check out my Instagram @tuesday.treats or find my Pinterest, Tuesday Treats.
Easy Pumpkin Bread with Brown Sugar StreuselCourse: Donuts and Bread, FavoritesCuisine: DessertDifficulty: Easy
It’s the midst of fall and if you’ve been hunting for the easiest, most moist, and best pumpkin bread of all, you’ve hit the jackpot! Not only is the bread super soft and amazing, it’s topped with a crunchy brown sugar streusel. Mic drop.
- Brown Sugar Streusel
1/2 cup flour
1/2 cup brown sugar
3 tbsp sugar
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1/4 cup salted butter, melted
- Pumpkin Bread
1 3/4 cups flour
1 tsp baking soda
1/2 tsp pumpkin pie spice
1 1/2 tsp cinnamon
1/2 tsp chai spice (optional, I home-make mine)
1/2 tsp salt
1, 15 oz can pumpkin puree
1/2 cup brown sugar
1 cup sugar
1/2 cup vegetable oil (the secret to the moistness)
1 tsp vanilla extract
1/2 cup milk (I use whole, but any kind will work)
- Brown Sugar Streusel
- Add all of the streusel ingredients into a bowl. Squish together with your fingers until you can make larger and smaller chunks.
- Pumpkin Bread
- Start by pre-heating the oven to 325 F. Grease a loaf pan with non-stick spray or butter. (An average loaf pan is 9×5.) Set aside.
- In a small bowl, whisk your dry ingredients including your flour, baking soda, cinnamon, chai spice, pumpkin pie spice, and salt. Set aside.
- In a large bowl, whisk together your pumpkin, sugars, and oil until combined. Next, add in vanilla extract and eggs. It will be an applesauce like texture, but with a darker orange color.
- Pour half of the wet ingredients into the dry and whisk. Alternate with half of the milk now. Whisk. Add in the remaining dry ingredients, mix, then milk. Lastly, mix until just combined, but nothing more.
- Pour the batter into the greased loaf pan and give it a few taps to even it out. Evenly sprinkle the streusel over the batter covering the entire top.
- Bake for 1 hour 15 minutes. After that, test the batter with a toothpick. If it comes out clean, it’s done. If it’s chunky and sticky, it needs more time. Add intervals of 5 minutes each time you think you need more.
- Once the bread is done baking, let cool for at least 10 minutes, then remove from the pan and let fully cool. Slice into 8 thick pieces. Devour that, girl!
- Be careful not to over mix the batter, otherwise it’ll become dry and crumbly.
- If your baking pan is smaller and denser, increase the temperature to 350 F and watch the time carefully, but it will be similar.
- Just in case, add a small baking sheet under the loaf pan in the oven to catch any drippings that might spill off. (Crunchy snacks for later!)