Streusel Pumpkin Bread Recipe

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Moist pumpkin bread packed with warm spices, topped with a crunchy pepita streusel, and finished with a vanilla bean glaze. The ultimate fall treat!

Course: Dessert

Cuisine: American

Servings: servings

Equipment

8.5x4.5 Inch Loaf Pan

Ingredients

For the Pumpkin Bread:

2 large eggs room temperature
¾ cup granulated sugar
½ cup brown sugar packed, light or dark depending on preference
1 cup pumpkin puree room temperature (not pumpkin pie filling)
¼ cup sour cream room temperature
1 tsp vanilla extract
¼ cup unsalted butter melted and slightly cooled
¼ cup vegetable oil
1 ¾ cups all-purpose flour
½ tsp baking soda
1 & ½ tsp baking powder
½ tsp salt
4 tsp ground cinnamon
¾ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground cloves

For the Buttery Pepita Streusel:

2/3 cup all-purpose flour
1/3 cup brown sugar packed, light or dark depending on preference
6 tbsp unsalted butter melted
1/4 tsp salt
1 tsp cinnamon
1/4 cup pepitas pumpkin seeds, toasted or raw, chopped

For the Vanilla Bean Glaze:

2/3 cup powdered sugar sifted
2 tbsp heavy cream or milk
2 tsp vanilla bean paste or vanilla extract
Pinch of salt

US Customary - Metric

Instructions

Preheat your oven to 350°F. Grease a 8.5x4.5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
In a medium bowl, combine the flour, brown sugar, salt, and cinnamon. Mix in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs, then fold in the pepitas. Place in the fridge to keep it cold while you make the batter.
2/3 cup all-purpose flour, 1/3 cup brown sugar, 6 tbsp unsalted butter, 1/4 tsp salt, 1 tsp cinnamon, 1/4 cup pepitas
In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, sour cream, vanilla, and melted butter, whisking until well combined.
2 large eggs, ¾ cup granulated sugar, ½ cup brown sugar, 1 cup pumpkin puree, ¼ cup sour cream, 1 tsp vanilla extract, ¼ cup unsalted butter, ¼ cup vegetable oil
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Gently fold the dry ingredients into the wet mixture with a spatula, mixing only until no streaks of flour remain.
1 ¾ cups all-purpose flour, ½ tsp baking soda, 1 & ½ tsp baking powder, ½ tsp salt, 4 tsp ground cinnamon, ¾ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground allspice, ¼ tsp ground cloves
Pour the batter into the prepared pan and smooth the top. Evenly sprinkle the streusel over the batter, lightly pressing it down so it sticks. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
If the streusel begins to brown too quickly, tent the top loosely with foil during the last 20 minutes of baking. Allow the bread to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
While the bread cools, whisk together the powdered sugar, 2 tablespoons of heavy cream, vanilla bean paste, and a pinch of salt in a small bowl. Add more cream as needed, a teaspoon at a time, until you reach a smooth drizzle consistency.
2/3 cup powdered sugar, 2 tbsp heavy cream or milk, 2 tsp vanilla bean paste, Pinch of salt
Once the pumpkin bread has cooled, drizzle the glaze generously over the top. Slice and enjoy!

Nutrition