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Easy One-Bowl Pumpkin Bread with Cinnamon Streusel

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This easy one-bowl pumpkin bread features a moist, tender crumb and a crunchy cinnamon streusel topping that crackles as it cools. Made with simple pantry ingredients, it’s the perfect fall treat for breakfast, brunch, or a cozy snack.

Ingredients

Scale
  • For the Pumpkin Bread:
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 15 oz (425g) canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60g) sour cream
  • 1 teaspoon vanilla extract
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • For the Cinnamon Streusel:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1½ teaspoons cinnamon
  • 4 tablespoons (56g) unsalted butter, cold and cubed
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Make the streusel: In a small bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold cubed butter and cut in with a pastry cutter or fork until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while making batter.
  3. In a large mixing bowl, whisk together granulated sugar, brown sugar, vegetable oil, and eggs until smooth and slightly thickened, about 30 seconds.
  4. Add pumpkin puree, sour cream, and vanilla extract. Whisk until fully combined.
  5. Add flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice directly into the bowl. Stir with a rubber spatula until just combined. Do not overmix.
  6. Pour half the batter into the prepared loaf pan and spread evenly. Sprinkle half the streusel over the batter and gently press it into the batter.
  7. Pour remaining batter on top and spread gently. Sprinkle remaining streusel on top and press in lightly.
  8. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment and transfer to a cooling rack. Cool completely before slicing, at least 1 hour.

Notes

Don’t overmix the batter to avoid a dense loaf. Keep streusel cold for best crunch. Press streusel into batter to prevent it from sliding off. Use room temperature ingredients for best results. Let bread cool completely before slicing.

Nutrition

Keywords: pumpkin bread, cinnamon streusel, one-bowl recipe, fall baking, easy pumpkin bread, quick bread

Find it online: https://sizzlesprout.com/easy-one-bowl-pumpkin-bread-with-cinnamon-streusel/