Best Pumpkin Streusel Bread Recipes

WALNUT STREUSEL PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F.
• Assemble topping by mixing butter, light brown sugar, oats, flour, and walnuts together in a bowl, and cream together using a fork to form large crumbles. Set aside.
• In a large bowl, cream together the butter and white sugar with a hand mixer. Add light brown sugar, vanilla, eggs, and pumpkin puree. Mix until incorporated.
• In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices.
• With mixer on low speed, add half of the dry mix to the wet ingredients and mix until incorporated. Continue by adding the remainder of the dry ingredients and the milk to the batter, mix together until the batter is smooth (be careful not to over mix).
• Pour batter into a greased loaf pan and sprinkle with streusel topping.
• Place on middle rack of oven and bake for 65 minutes or until a toothpick comes out clean. Remove bread from oven and allow to cool completely before serving.

PUMPKIN BREAD WITH CHOCOLATE CHIP STREUSEL

Steps:

• Heat the oven to 350 degrees. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.)
• Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Cut in butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half and add the chocolate chips to one half. Leave the other plain and set it aside for the topping.
• In a separate bowl, combine the flour, cinnamon, baking soda and salt.
• In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, rum and vanilla extract; mix well. Gradually beat in flour mixture.
• Spoon half of the batter into pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top.
• Bake for about 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely.

MIMI'S STREUSEL TOP PUMPKIN BREAD

Steps:

• In a large bowl place the first 5 ingredients (sugar, oil, water, eggs, and pumpkin), and beat one minute on low.
• Add the next 6 ingredients (flour, soda, salt, cinnamon, nutmeg, and cloves).
• Blend at low speed until moistened and then beat for 1 minute at medium speed.
• Pour into two greased bread pans.
• Make the streusel topping by mixing the last 5 ingredients (brown sugar, walnuts, flour, cinnamon, and butter).
• Put streusel topping on both batters.
• Bake at 350 degrees for 60-75 minute.

AUTUMN PUMPKIN BREAD WITH PECAN STREUSEL TOPPING

Steps:

• Bread: preheat oven to 350°.
• Arrange pecans on a baking sheet in a single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic.
• Reserve 1/2 cup of the toasted pecans for the topping.
• Grease two 9 x 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.
• Whisk the oil and sugar in a big bowl; add in eggs, pumpkin, and water; whisk until combined.
• Stir in the flour, baking soda, spices, and salt; gently stir in 1 cup of the pecan pieces.
• Pour half the batter into each loaf pan (for muffins, fill muffin pans almost to the top with batter).
• Topping: Stir the sugar, butter, cinnamon, and the reserved 1/2 cup of pecan pieces in a bowl; sprinkle the topping liberally over the loaves or the muffins before baking.
• Bake the loaves for 1 hour, or until a pick comes out clean; bake the muffins for 30-35 minutes.
• **May substitute 1 cup of whole wheat pastry flour for 1 cup of all-purpose flour.

CINNAMON STREUSEL-TOPPED PUMPKIN BREAD

Steps:

• Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
• In medium bowl, stir 1 cup cereal, 4 cups flour, the pumpkin pie spice, baking soda and salt; set aside.
• In large bowl, beat granulated sugar and 3/4 cup butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Beat in eggs, water and pumpkin just until blended. Stir in flour mixture. Pour into pans; spread evenly.
• In medium bowl, mix streusel topping ingredients using fork or pastry blender until crumbly. Sprinkle evenly over batter in pans; press slightly.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.

GLUTEN-FREE PUMPKIN BREAD WITH PEPITA STREUSEL

Steps:

• Heat oven to 350°F. Grease or spray bottom only of 9x5x3-inch loaf pan. In small bowl, mix 3 tablespoons brown sugar and 1 tablespoon rice flour blend; cut in butter. Set aside.
• In large bowl, place pumpkin, granulated sugar, 3/4 cup brown sugar, the oil, vanilla and eggs; mix well. In medium bowl, mix 2 cups rice flour blend, the baking powder, cinnamon, ginger, baking soda and salt. Stir flour mixture into pumpkin mixture until blended; pour into pan. Sprinkle pepitas over top; press lightly into batter. Spoon streusel mixture over pepitas in pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely, streusel-side up, on cooling rack, about 3 hours.

LINDY LOU'S HOLIDAY PUMPKIN BREAD WITH STREUSEL TOPPING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spray 2 loaf pans with Pam.
• 3. Combine all bread ingredients in bowl.
• 4. In a seperate bowl, combine streusel topping ingredients.
• 5. Pour batter into pans.
• 6. Spread streusel topping over batter
• 7. Bake for 1 hour.

PUMPKIN WALNUT BREAD WITH STREUSEL

Steps:

• Preheat the oven to 350 F with the rack positioned in the bottom third of the oven. Butter a 9" x 5" loaf pan. To make the streusel: Stir together the flour, brown sugar, cinnamon and salt in a small mixing bowl. Using a pastry blender or 2 forks, cut in the butter until it creates pea-sized crumbs. Set aside. To make the bread:In a medium sized mixing bowl, whisk together the melted butter, sugar, pumpkin, milk, eggs and vanilla until combined. In another mixing bowl, sift together the flour, cinnamon, baking soda, salt, ginger, nutmeg and baking powder. Add the flour mixture to the pumpkin mixture and mix with a rubber spatula just until combined. Do not overmix. Spoon half the batter into the prepared loaf pan. Spread the streusel over the batter and cover with the remaining batter. Place the walnut halves over the surface of the bread. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, 65 to 70 minutes. Transfer the pan to a wire cooling rack and let cool for 15 minutes. Using a thin knife or spatula, release the bread from the pan and let cool to room temperature.

WHOLE FOODS PUMPKIN STREUSEL BREAD

Steps:

• Ingredient Options: use McIntosh apples for tart flavor or Cortland for sweet.
• Prepare the topping by blending chopped nuts, sugar, flour, cinnamon and butter in a small bowl until it resembles coarse cornmeal. Set aside. Preheat oven to 350°F Lightly grease two 8-1/2-inch by 4 1/2-inch loaf pans. Set aside. In a large bowl, whisk together pumpkin, oil, eggs, and sugar until well combined. Sift together dry ingredients and stir into pumpkin. Fold in apples and chestnuts. Pour into prepared pans. Divide streusel topping and sprinkle evenly on both pans. Bake 50-60 minutes or until tester inserted into center comes out clean. Cool slightly in pans then transfer to a cooking rack. When cooled, you may wrap loaves and refrigerate or freeze.

AUTUMN PUMPKIN BREAD WITH PECAN STREUSEL TOPPING RECIPE - (4/5)

Steps:

• To make the bread: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, until golden brown and aromatic. Reserve 1/2 cup of the toasted pecans for the topping. Grease two 9x5-inch loaf pans or 36 standard-size muffin cups with butter or cooking spray. Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin, and water and whisk until combined. Stir in the flour, baking soda, spices and salt. Gently stir in 1 cup of pecan pieces. Pour half of the batter into each loaf pan. For muffins, fill the muffin pans almost to the top with batter. To make the topping: Stir the sugar, butter, cinnamon and the reserved 1/2 cup of pecan pieces in a medium bowl. Sprinkle the topping liberally over the loaves or the muffins BEFORE baking. Bake the loaves for 1 hour or until a toothpick inserted into the center comes out clean. Bake the muffins for 30-35 minutes.

~ PUMPKIN BREAD STREUSEL ~ SO GOOD

Steps:

• 1. Preheat oven to 325 degree F. Grease the bottom and sides of a 9×5-inch loaf pan.
• 2. You can use a mixer for this recipe, but I mix it by hand. That helps not to over mix. Mix the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl.
• 3. In a large mixing bowl, beat the pumpkin, oil, sugar, and salt together until well blended.
• 4. Beat the eggs in one at a time, making sure each egg is completely incorporated before adding the next one. Scrape the sides of the bowl as necessary.
• 5. Add the flour and mix until just combined. You don't want to over beat the batter as it will result in a tougher crumb. Then beat for 5 to 10 seconds until smooth.
• 6. Pour the batter into the loaf pan and tap the pan on the counter to help flatten the batter out.
• 7. I sprinkled with sugar/cinnamon and pecans. If using sugar and nut topping : I used about 3 tablespoons of sugar..1/4 tsp cinnamon - 1/2 cup pecans, chopped.
• 8. Bake for 1 hour or until toothpick comes out clean. Remove from oven to cooling rack. Let set for 20 minutes.
• 9. Flip bread out onto cooking rack, turn the cake back right side up and cool completely. Enjoy!

GLUTEN-FREE PUMPKIN BREAD WITH PEPITA STREUSEL

Steps:

• Heat oven to 350°F. Grease or spray bottom only of 9x5x3-inch loaf pan. In small bowl, mix 3 tablespoons brown sugar and 1 tablespoon rice flour blend; cut in butter. Set aside.
• In large bowl, place pumpkin, granulated sugar, 3/4 cup brown sugar, the oil, vanilla and eggs; mix well. In medium bowl, mix 2 cups rice flour blend, the baking powder, cinnamon, ginger, baking soda and salt. Stir flour mixture into pumpkin mixture until blended; pour into pan. Sprinkle pepitas over top; press lightly into batter. Spoon streusel mixture over pepitas in pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely, streusel-side up, on cooling rack, about 3 hours.

WORLD'S BEST PUMPKIN STREUSEL BREAD (COOKING LIGHT)

Steps:

• Preheat oven to 350°. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
• To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist.
• Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping.
• Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

PUMPKIN CHEESE BREAD WITH STREUSEL TOPPING

Steps:

• 1. Preheat oven 325 degree'a. Butter and flour Loaf pan. Toast your Pecans in oven for 10 minutes.Remove from oven and chop and set aside.
• 2. In a medium bowl mix all cheese cake ingredients at top of recipe. Beat on low speed until well combined.Set bowl aside.
• 3. in a bowl mix all dry ingredients together and set aside.
• 4. 3rd bowl mix Pumpkin,eggs,oil,and sugar with paddle attachment,or use rubber spatula and beat by hand for a couple minutes.
• 5. Add flour mixture to pumpkin mixture slowly, a little at a time. Mix all ingredients well. Add your Pecans you toasted earlier,and raisins. combine in to bread mixture.
• 6. Take half the bread mixture and spread it in to the bottom of the pan. Top with cheese cake layer evenly and gently so not to mix in to pumpkin.Top with remaining pumpkin bread batter ingredients.
• 7. mix the streusel topping together and don't forget the 1/4 cup of pecans. Do not toast these pecans . They will toast while baking. Sprinkle on top of loaf and put in oven and bake for 90 minutes
• 8. Remove from oven and cool on rack. Cut in to slices and enjoy!

CINNAMON STREUSEL PUMPKIN BREAD

Steps:

• 1. Preheat oven to 350.
• 2. In a medium bowl stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves until well blended.
• 3. In another bowl beat the eggs with the sugar, oil and pumpkin until smooth.
• 4. Pour in the flour mixture and beat until smooth.
• 5. Spray 3 mini loaf pans with cooking spray and evenly distribute the dough between them.
• 6. For the streusel topping mix the flour, sugar and cinnamon with a fork.
• 7. Add the butter and using a fork, pastry blender or your fingers crumble the butter into the sugar mixture until you have a crumbly looking mixture.
• 8. Pour evenly over the 3 pans of pumpkin bread dough and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• 9. Allow to cool in pans for a few minutes then remove to a cooling rack. Serve warm or at room temperature.

PUMPKIN STREUSEL LOAF BREAD

Steps:

• Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2 to 3 minute longer baking times). Grease and lightly flour loaf pans. For Streusel Topping: In a medium bowl, whisk together flour, cinnamon and brown sugar. Cut in butter with pastry blender or two knives until crumbly. Set aside. For Loaf Cake: In a medium bowl, combine flour, baking soda, salt, cinnamon and pumpkin pie spice and whisk well. In a large bowl, mix together pumpkin puree, sugar, eggs, oil and water and blend on low speed until well combined. Add dry ingredients in thirds blending on low speed after each addition until just combined. Pour batter into pans, sprinkle generously with streusel and bake for 35 to 40 minutes for mini loaves (45 to 50 minutes for full-sized loaf) or until top springs back to touch and toothpick inserted in center comes out clean. Cool completely before removing from pan.

PUMPKIN STREUSEL BREAD

Steps:

• Preheat oven to 350 degrees. 2. To prepare topping, combine first 4 ingredients until crumbly. Set aside 3. To prepare bread, lightly spoon flour into dry measuring cups, level with a knife. Combine flour and the next 7 ingredients, (flour through nutmeg) in a large bowl, stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and the next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist (about 10 stirs). Spoon batter into a 9 X 5-inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, remove from pan. Cool completely on wire rack.