Moist & Easy Pumpkin Bread with Streusel Topping

Inside of a loaf of pumpkin bread sitting on parchment paper with a slice of bread laying down in front of the loaf.

5 from 2 votes

Moist & Easy Pumpkin Bread with Streusel Topping

Looking for a go-to pumpkin bread recipe? This Pumpkin Bread with Streusel Topping is supremely moist, tender, and topped with the best buttery crumb topping! Made with oil, yogurt, and warm spices, this recipe is easy to make completely from scratch and stands out as a jewel at every fall potluck, breakfast, or snack break.

Prep Time20

Cook Time1

Total Time1 20

Course: Bread, Breakfast, Dessert

Cuisine: American

Servings: slices

Calories: 414kcal

Author: Misty

Equipment

Ingredients

Streusel Topping

¼ cup salted butter melted
½ cup all-purpose flour
¼ cup brown sugar packed
2 tablespoon granulated sugar
½ teaspoon cinnamon
Pinch of nutmeg

Pumpkin Bread

1 (15 oz) can 100% pumpkin puree
1 cup granulated sugar
½ cup brown sugar packed
½ cup canola oil
2 eggs
½ teaspoon vanilla extract
½ cup whole-milk plain yogurt
1 ¾ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon cloves

Instructions

Preheat the oven to 350°F. Spray a 9x5x3 inch non-stick loaf pan with baking spray.
Combine the streusel topping in ingredients in a small bowl. Place in the refrigerator while you make the bread batter.
¼ cup salted butter, ½ cup all-purpose flour, ¼ cup brown sugar, 2 tablespoon granulated sugar, ½ teaspoon cinnamon, Pinch of nutmeg
To make the bread batter, whisk together the wet ingredients in a large bowl.
1 (15 oz) can 100% pumpkin puree, 1 cup granulated sugar, ½ cup brown sugar, ½ cup canola oil, 2 eggs, ½ teaspoon vanilla extract, ½ cup whole-milk plain yogurt
In a medium bowl, whisk together the dry ingredients. Add to the wet ingredients and slowly mix together until the batter is just combined and no flour streaks remain.
1 ¾ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves
Pour the batter into the prepared loaf pan. Remove the streusel topping from the fridge and use a fork to break it up until it has a mix of small and medium crumbles. Sprinkle evenly on top of the batter.
Bake at 350°F for 60-70 minutes, or until a toothpick comes out clean or with only a few small, moist crumbs. Cool in the pan for 15-20 minutes, then flip onto a wire rack and cool completely.

Notes

Tips & Tricks

The streusel topping should be a mix of small and medium crumbles. If they are too large they will fall off the bread.
Use whole-milk yogurt for the moistest bread. Low fat substitutes will make a dryer bread.
Use 100% canned pumpkin. Avoid pumpkin pie filling, which has additional ingredients added.
Be careful not to overbake. Remove the bread as soon as a toothpick inserted in the middle comes out clean or with a few small, moist crumbs.

Storage Instructions - Store your bread in an airtight container or wrapped in plastic wrap for 2-4 days at room temperature or up to a week in the fridge.

Freezing Instructions - Cool the pumpkin bread completely, then wrap tightly in a layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to three months. Thaw in the fridge overnight or at room temperature for several hours, then serve at room temperature.

Nutrition