Hey there! It’s time for a new recipe and I thought today would be the perfect day to share this Cinnamon Streusel Pumpkin Bread with you!
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I have been making this recipe for awhile. I originally found it through Pinterest on the blog Bakingdom.com and adapted it for our preferences. But if you have someone in your house who can’t have eggs, definitely check out her original recipe for an egg-free, vegan option.
I’ve mentioned it before, but seriously, this KitchenAid shield is AH-mazing! Really saves me from making a mess when adding in dry ingredients!
I’m excited, too, because I got to use my new Hearth and Home by Magnolia measuring spoons! We have a nice set of measuring spoons, but we bake from scratch A LOT and it seems like they’re always dirty so we thought an extra set would be handy and we snagged them!
And check out that robins-egg-blue 8×8 dish. Isn’t it pretty? It comes in a set with the matching 9×13 dish and you can find them here!
You can’t go wrong with this bread-just the right amount of sweetness combined with the perfect amount of pumpkin. It’s not overpowering and smells DELICIOUS baking in the oven! Really gives ya all the fall feels!
Enjoy!
Cinnamon Streusel Pumpkin Bread
Ingredients
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 3/4 cup grape seed or vegetable oil
- 1 cup sugar
- 1/2 cup brown sugar
- 4 eggs
- 15 oz canned pumpkin
- 2/3 cup water
For Streusel: 1/2 cup brown sugar, 1/2 cup flour, 2 tsp cinnamon, 1/4 cup butter (melted)
Instructions
For Bread:
In a large bowl combine flour, baking soda, salt, and spices. Set aside. In another large bowl, mix oil and sugars together. Add eggs one at a time and mix well. Add the pumpkin and water and beat until thoroughly combined. Slowly add in the flour mixture and beat well. Divide batter between prepared pans evenly and set aside.
For Streusel:
Combine flour, brown sugar, and cinnamon and mix well. Pour melted butter over the top and stir until moistened and clumpy. Sprinkle evenly over batter.
Bake at 350 for 40-45 minutes or until toothpick in the middle comes out clean.
Recipe Notes
For this recipe, I used an 8x8 dish and 2 6x3 bread pans, but you can use 6 mini loaf pans or three large loaf pans, too.
Thanks so much for stopping by today! If you decide to try it, I’d love to hear your thoughts in the comments!
You might also be interested in:
Better-For-You Zucchini Bread
Out of This World Banana Bread
Pumpkin Streusel Bundt Cake with Cinnamon Cream Cheese Frosting
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