Moist Pumpkin Streusel Bread Recipe: Healthy Fall Indulgence

The Ultimate Fall Comfort with our Moist and Delicious Pumpkin Streusel Bread Recipe Topped with Cream Cheese Frosting

As the crisp breeze of autumn sweeps in, it’s time to embrace the cozy warmth of the season with a treat that embodies everything we adore about fall – the Pumpkin Streusel Bread Recipe. Laden with the rich flavors of pumpkin, aromatic spices, and a delectable streusel topping, this recipe brings together the best of comfort and healthiness in every slice. Whether enjoyed as a breakfast delight, a delightful dessert, or a snack on the go, our Pumpkin Streusel Bread Recipe is a testament to the heartwarming essence of autumn.

Why it’s the Perfect Fall Dish:

Our Pumpkin Streusel Bread Recipe encapsulates the essence of fall in every bite. The velvety pumpkin puree, combined with an array of aromatic spices, evokes the feeling of sitting by a crackling fire as leaves rustle outside. The irresistible streusel topping adds a delightful crunch, while the cream cheese frosting provides a creamy, tangy balance that elevates the flavors to new heights.

Easy and Healthy:

Crafting this autumn masterpiece is a breeze, making it ideal for seasoned bakers and kitchen novices. With simple instructions and readily available ingredients, this recipe guarantees a seamless baking experience, even for those with a busy schedule. Moreover, our Pumpkin Streusel Bread Recipe emphasizes the use of wholesome ingredients, ensuring that you indulge in a treat that’s delicious and nourishing.

Get ready to dive into the warmth of fall with a slice of our Pumpkin Streusel Bread and experience the symphony of flavors that define the season. Whether shared with loved ones or savored in solitude, this recipe is your go-to comfort food as the leaves turn golden and the air grows crisp. Don’t miss out on the chance to relish the essence of autumn – whip up our Pumpkin Streusel Bread and embrace the magic of this wonderful season!

I Have a Canned Pumpkin Pie Filling. Can I use that For This Pumpkin Streusel Bread Recipe?

Yes, you can use canned pumpkin pie filling to make this Pumpkin Streusel Bread recipe, with a few things to keep in mind:

Adjustments: Since canned pumpkin pie filling already contains added spices and sweeteners meant for making pies, you’ll need to adjust the other ingredients in your Pumpkin Streusel Bread recipe to accommodate the flavors and sweetness already present. You should reduce the spices and sweeteners you add to the muffin batter.

Texture: Canned pumpkin pie filling might have a slightly different texture than plain pumpkin puree. It could be slightly thicker due to the added ingredients. You can adjust the consistency of the bread batter by adding a little more liquid (such as milk or buttermilk) if needed.

Taste: Keep in mind that using pumpkin pie filling will impart a more pronounced pumpkin spice flavor to your bread. This can be a delicious twist if you want a spicier and sweeter bread.

Flexibility: While canned pumpkin pie filling can add convenience, plain canned pumpkin puree offers more flexibility and control over your bread’s final taste and texture. With simple pumpkin puree, you can adjust the spices and sweeteners to your preference.

If you decide to use canned pumpkin pie filling for this pumpkin streusel bread recipe, you can taste the batter and adjust as needed to balance the flavors and ensure that the bread turns out as moist and delicious as you envision.

Grab Everything you Need:

Gathering the necessary tools and equipment before diving into this Pumpkin Streusel Bread Recipe is an excellent idea to ensure a smooth and enjoyable baking experience.

1. Loaf Pan (9×5-inch): For baking the bread.
2. Parchment Paper or Cooking Spray: (OPTIONAL) To line the loaf pan and prevent sticking.
3. Mixing Bowls: A set of mixing bowls for combining dry and wet ingredients.
4. Whisk: A whisk for evenly incorporating ingredients and ensuring a smooth batter.
5. Electric Mixer (optional): An electric mixer, either handheld or stand mixer,To efficiently mix cream cheese frosting.
6. Measuring Cups and Spoons: Accurate measurements are crucial in baking, so have measuring cups and spoons on hand.
7. Spatula: Essential for folding and mixing the batter.
8. Pastry Cutter or Fork: Required to cut cold butter into the streusel topping.
9. Wire Rack: For cooling the baked bread.
10. Oven Mitts: For handling hot pans and baking dishes.
11. Knife or Toothpick: To test the doneness of the bread.
12. Cooling Rack: For letting the bread cool after baking.
13. Baking Paper (optional): To line the loaf pan for easier removal.
14. Pastry Brush (optional): To brush off excess flour from the loaf pan.
15. Toaster or Oven : Can be Made in a Larger Toaster Oven in Smaller pan

By preparing your tools and ingredients beforehand, you can focus on cooking without interruptions, ensuring a smooth and enjoyable Pumpkin Streusel Bread-making experience.

Want to Make Fresh Pumpkin Puree?

Making Homemade pumpkin puree is simple and can be a great way to use fresh pumpkins in your pumpkin streusel bread recipe when they are in season. Here’s a step-by-step guide on making homemade pumpkin puree: it depends on your preference.

1. Choose the Right Pumpkin:
   • Look for pie pumpkins or sugar pumpkins, which are smaller and sweeter than the larger pumpkins used for carving. These pumpkins have a smoother texture and are ideal for making puree.
2. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
3. Prepare the Pumpkin:
   • Wash the pumpkin thoroughly to remove any dirt or debris.
   • Use a sharp knife to carefully cut off the stem and then cut the pumpkin in half vertically.
4. Remove Seeds and Strin
   • Use a spoon to scoop out the seeds and stringy fibers from the center of each pumpkin half. You can save the seeds for roasting if you like.
   • Roast the Pumpkin:
     • Place the pumpkin halves, cut side down, on a baking sheet lined with parchment paper or aluminum foil.
     • Roast the pumpkin in the preheated oven for about 45-60 minutes, or until the flesh is fork-tender.
   • Scoop the Flesh:
     • Remove the roasted pumpkin from the oven and let it cool slightly.
     • Once it’s cool enough to handle, use a spoon to scoop out the cooked pumpkin flesh from the skin.
   • Blend or Mash:
     • Transfer the pumpkin flesh to a food processor, blender, or use a potato masher.
     • Blend or mash until the pumpkin is smooth and creamy. You may need to work in batches if you use a blender or food processor.
   • Strain (Optional):
     • If you prefer an even smoother texture, you can strain the pumpkin puree through a fine-mesh sieve to remove any remaining fibers.
     • Store or Use:
       • Allow the homemade pumpkin puree to cool completely before storing it in an airtight container in the refrigerator. It can also be frozen for longer storage.
       • Use the homemade pumpkin puree in your favorite recipes, such as soups, pies, pancakes, muffins, Breads and more!

*Side Note*
Homemade pumpkin puree has a fresher and more intense flavor than canned pumpkin. It’s a versatile ingredient that can elevate your fall and holiday dishes. The size of the pumpkin will determine the amount of puree you’ll get so that you can adjust the recipe quantities accordingly.

Know Your Veggies

Pumpkin is delicious and nutritious, making it an excellent ingredient for Desserts, mainly when used instead of traditional Loaf Bread ingredients.

1. Rich in Nutrients: Pumpkin is packed with essential vitamins and minerals. It’s a good source of vitamin A, necessary for maintaining healthy vision, skin, and immune function. Pumpkin also contains vitamins C and E and minerals like potassium and magnesium.
2. Low in Calories and Fat: Pumpkin is naturally soft in calories and fat, making it a healthier option for those looking to manage their weight and overall health.
3. High in Fiber: Pumpkin is a good source of dietary fiber, which is beneficial for digestion and helps promote feelings of fullness, making it a satisfying choice for a hearty breakfast.
4. Antioxidant-Rich: The vibrant orange color of pumpkin indicates the presence of beta-carotene, a powerful antioxidant that helps protect cells from damage and supports overall health.
5. Natural Sweetness: Pumpkin has a naturally sweet flavor, which can help reduce the need for excessive added sugars in recipes. This makes it a great ingredient for adding sweetness to your pancakes without relying solely on sugar.
6. Versatility: Pumpkin can be used in various dishes, both sweet and savory. Its mild flavor allows it to pair well with a range of ingredients and spices, making it a versatile addition to breakfast recipes.
7. Fall Flavors: Pumpkin’s warm and comforting flavor profile, often associated with fall, can add a cozy and seasonal touch to your breakfast, enhancing the overall dining experience.
8. Unique Texture: When incorporated into Muffin batter, pumpkin adds moisture and a pleasing texture, resulting in breads that are fluffy, tender, and slightly denser than traditional muffins.

*FUN FACT*
By using pumpkin as a critical ingredient in your Pumpkin Streusel Recipe, you create a delicious and satisfying meal and boost the nutritional value of your dessert.

Don’t Have Buttermilk At Home? No Problem

You can quickly substitute for Buttermilk or create an alternative using common household ingredients.

Homemade Buttermilk Substitute:
For every 1 cup of buttermilk needed, add 1 tablespoon of white vinegar or lemon juice to a measuring cup.
Fill the rest of the measuring cup with milk (dairy or non-dairy) until you reach the 1-cup mark.
Stir the mixture gently and let it sit for about 5-10 minutes before using. The acid will react with the milk, creating a buttermilk-like consistency.

2. Yogurt Substitute:
You can often substitute plain yogurt for buttermilk in a 1:1 ratio. If the yogurt is thick, you can thin it with a little milk until it reaches the desired consistency.

3. Sour Cream Substitute:
Sour cream can also be used as a buttermilk substitute. Use it in a 1:1 ratio, or thin it with a bit of milk if it’s thick.

4. Milk and Vinegar/Lemon Juice:
You can create a buttermilk-like substitute using milk and an acid if you don’t have yogurt or sour cream.
Mix 1 cup of milk (dairy or non-dairy) with one tablespoon of white vinegar or lemon juice. Stir and let it sit for about 5-10 minutes before using.

You can choose the best substitute for you based on the ingredients you have on hand and any dietary considerations. The goal is to introduce acidity into the Bread batter, which helps create a tender and flavorful result similar to buttermilk.

Pumpkin Streusel Bread Recipe

Recipe by Chef Cory G

0.0 from 0 votes

Cuisine: Dessert, BreakfastDifficulty: Easy, Medium

Servings

10

Muffins

Prep Time

20

minutes

Cooking Time

50

minutes

Get ready to savor the essence of fall with our irresistible Pumpkin Streusel Bread. This recipe epitomizes cozy comfort with its rich pumpkin flavor, aromatic spices, and a delightful streusel topping. Whether you’re looking for a delectable breakfast treat or a dessert that captures the season’s spirit, our Pumpkin Streusel Bread is your go-to choice. Experience the warm embrace of autumn with every moist, flavorful slice.

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Ingredients

• For the Pumpkin Bread:

• 1 and 3/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground ginger

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1/2 cup vegetable oil

• 2 large eggs

• 1 cup canned or fresh pumpkin puree

• 1/4 cup milk

• 1 teaspoon vanilla extract

• For the Streusel Topping:

• 1/4 cup all-purpose flour

• 1/4 cup granulated sugar

• 1/2 teaspoon ground cinnamon

• 2 tablespoons cold unsalted butter, cut into small pieces

• For the Cream Cheese Frosting Spread:

• 4 oz (1/2 block) cream cheese, softened

• 1/4 cup unsalted butter, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

Directions

• For The Bread
• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
• In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
• Add the eggs to the sugar-oil mixture, one at a time, mixing well after each addition.
• Stir in the pumpkin puree, milk, and vanilla extract until the mixture is smooth.
• Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Do not overmix.
• Pour the batter into the prepared loaf pan and spread it evenly.
• For the Streusel Topping:
• In a small bowl, combine the flour, granulated sugar, and ground cinnamon.
• Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until you have coarse crumbs.
• Sprinkle the streusel topping evenly over the pumpkin batter in the loaf pan.
• Baking the Bread:
• Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
• For the Cream Cheese Frosting Spread:
• In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth.
• Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is well combined and fluffy.
• Assembly:
• Once the pumpkin bread has cooled completely, slice it into 10 equal slices.
• Spread a generous amount of the cream cheese frosting over each slice before serving.

Notes

• Make sure to store any leftovers in an airtight container in the refrigerator. The cream cheese frosting can soften at room temperature, so keeping the frosted slices chilled until serving is best.:
• SUBSTITUTIONS:
  
  Flour: You can use whole wheat flour or a combination of all-purpose and whole wheat flour for a nuttier flavor and added nutrition.
  Sugar: Feel free to use coconut sugar, maple syrup, or honey instead of granulated sugar for a slightly different sweetness profile.
  Oil: While vegetable oil works well, you can use melted coconut oil or unsweetened applesauce for a healthier twist.
  Eggs: To make the recipe egg-free, you can use flaxseed or chia seed “eggs” (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water per egg).
  Milk: Substitute dairy milk with almond, soy, or oat milk for a dairy-free version.
  Pumpkin Puree: You can use butternut squash puree or sweet potato puree instead of pumpkin.
  Spices: Adjust the spice blend to your taste, or use pumpkin pie spice instead of individual spices for convenience.
  Streusel Topping: Replace the streusel with chopped nuts (like pecans or walnuts) or rolled oats mixed with butter and sweetener.
  Cream Cheese Frosting: For a dairy-free frosting, consider vegan cream cheese or coconut cream blended with powdered sugar and vanilla.

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