Grandma’s Pumpkin Bread with Streusel – Easy & Delicious Homemade Recipe

A Brief History of Pumpkin Bread

Pumpkin bread has been a cherished autumn staple for generations, especially in American kitchens. Early colonists, introduced to pumpkins by Native Americans, quickly incorporated the hearty vegetable into breads and desserts. As home baking evolved, recipes were passed down through families, often with unique twists. Streusel toppings, inspired by German baking traditions, became a popular addition in the 19th century—adding sweetness and crunch. Today, pumpkin bread with streusel is a nostalgic recipe that combines cozy fall spices with an irresistible crumb topping.

Grandma’s Pumpkin Bread with Streusel – Easy & Delicious Homemade Recipe

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• Author: actionlogementdocs@gmail.com
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (8–10 slices) 1x

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Description

There’s nothing quite like Grandma’s pumpkin bread with streusel—moist, spiced, and topped with a buttery crumble that melts in your mouth. Perfect for crisp autumn mornings, holiday brunches, or a sweet afternoon treat, this bread brings comforting homemade goodness to every slice. The streusel topping adds just the right amount of sweetness and crunch, making this a family-favorite recipe that feels like a warm hug straight from Grandma’s kitchen.

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Ingredients

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For the Pumpkin Bread:

• 1 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/4 tsp ground ginger

• 1 cup pumpkin puree

• 1/2 cup vegetable oil (or melted butter)

• 2 large eggs

• 3/4 cup granulated sugar

• 1/4 cup brown sugar

• 1 tsp vanilla extract

• 2 tbsp milk

For the Streusel Topping:

• 1/2 cup all-purpose flour

• 1/4 cup brown sugar

• 1/4 cup granulated sugar

• 1/2 tsp cinnamon

• 1/4 cup cold butter, cubed

Optional Glaze:

• 1/2 cup powdered sugar

• 1 tbsp milk

• 1 tsp vanilla or maple extract

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Instructions

• Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

• In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.

• In a large bowl, whisk pumpkin puree, oil, eggs, sugars, vanilla, and milk until smooth.

• Gently fold dry ingredients into wet mixture until just combined.

• Pour batter into prepared loaf pan.

• Make the streusel: combine flour, sugars, cinnamon, and cold butter. Mix with a fork or pastry cutter until crumbly. Sprinkle evenly over batter.

• Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

• Cool for 10 minutes in the pan, then transfer to a wire rack.

 

• Optional: Drizzle glaze over cooled bread before serving.

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Notes

Swap pecans or walnuts into the streusel for extra crunch.

Double the streusel for an extra-thick crumb topping.

Can be baked as muffins—adjust baking time to 20–22 minutes.

FAQs – Grandma’s Pumpkin Bread with Streusel

1. Can I make this streusel pumpkin bread nut-free?
Yes! Simply leave out nuts if you prefer. The streusel topping is still buttery and crunchy without them.

2. How do I keep the streusel from sinking into the bread?
Be sure to gently press the streusel onto the batter without mixing it in. Keeping the butter cold also helps create a crumbly topping that stays on top.

3. Can I prepare this pumpkin bread ahead of time?
Absolutely! Bake the loaf a day in advance and store tightly covered. Add the glaze just before serving for the freshest flavor.