Description
Moist, spiced pumpkin bread with a buttery cinnamon streusel topping. Perfect for fall mornings, cozy brunches, or gifting to friends.
Ingredients
Units
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For the Bread:
- 3/4 cup unsalted butter - softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs - room temperature
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 3/4 cup sour cream - room temperature
- 2 1/8 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
For the Streusel:
- 1/2 cup brown sugar - packed
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/4 cup unsalted butter - cubed and cold
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease or line two loaf pans.
- Make the streusel: Mix flour, brown sugar, salt, cinnamon, and pumpkin pie spice. Cut in cold butter until crumbly. Set aside.
- In a large bowl, cream softened butter with sugars until fluffy.
- Add eggs, pumpkin puree, vanilla, and sour cream. Mix until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Gently fold dry ingredients into wet until just combined.
- Divide batter between pans. Sprinkle streusel topping evenly.
- Bake 40–43 minutes or until a toothpick inserted comes out clean.
- Cool 10 minutes in pans before transferring to wire racks.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Sour cream can be replaced with Greek yogurt.
- Bread freezes beautifully for up to 3 months.
Nutrition
- Calories: 285
