This soft pumpkin bread is perfect for fall and has just the right amount of pumpkin spice plus a crumbly cinnamon streusel topping.
Hiiiii. It’s been a minute since I’ve posted on here, hasn’t it? Consistency has never been a strength of mine, I’ll admit. But at least I’m still sharing recipes every so often? That has to count for something.
Anyone familiar with food blogging knows that it’s pretty dang time consuming and not the most ~fun~ hobby to balance when you’re already spending 8+ hours on the computer 5 days a week for your full time job. So weeknights are out. But also, spending all weekend blogging isn’t the most enticing option when you could be outside…doing literally anything else. Plus, moving to a mountainous state has provided plenty of distraction in the form of weekend hiking excursions, road trips, and camping. It doesn’t help that my spurts of creativity have been few and far between as of late.
Okay, enough excuses. You’re here for the recipe content. And if you ended up on this recipe post, chances are you’re here for the pumpkin bread content.
I’m an unabashed lover of all things pumpkin when September rolls around. After Labor Day weekend wraps up, I’m immediately scanning the aisles at the grocery store for cans of pumpkin puree. My go-to Starbucks order switches to the pumpkin cold foam cold brew instead of the vanilla version, and I’m tempted to buy an heirloom pumpkin every single time I see a bin at Home Depot or Whole Foods. (We’ve still got like a month to go until Halloween and I’ve already bought 5 pumpkins, send help.)
So anyway, this soft pumpkin bread. I LOVE having a slice of this for breakfast with a cup of coffee. It’s perfectly soft with a slightly crunchy topping and full of pumpkin spice flavor.
How to Make Pumpkin Bread
Basic Ingredients
- Pumpkin puree, of course. This bread is made with a whole cup of it.
- All-purpose flour–for the loaf and the streusel
- Sugar–for the loaf and the streusel
- Pumpkin pie spice (if you ran out of this last year like I did and haven’t restocked, you can make your own with cinnamon, ginger, nutmeg, allspice, and cloves.)
- Salt
- Baking soda
- Vegetable oil, or coconut oil
- 2 eggs
- Vanilla extract
- Greek yogurt
- Brown sugar–for the streusel
- Cinnamon–for the streusel
Soft Pumpkin Bread with Cinnamon Streusel Topping
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3/4 cup sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 cup Greek yogurt
For the streusel topping:
- 1/2 cup all-purpose flour
- 3 tbsp sugar
- 3 tbsp brown sugar
- 1/2 tsp cinnamon
- 2 tbsp butter melted
Instructions
- Preheat oven to 350 degrees F.
- Grease a loaf pan with nonstick cooking spray.
- In a large bowl, whisk together flour, pumpkin pie spice, salt, and baking soda. Stir in the sugar.
- In a separate bowl, combine pumpkin puree, vegetable oil, yogurt, eggs, and vanilla extract.
- Slowly mix the wet ingredients into the dry ingredients until combined. It's okay if it's slightly lumpy!
- Pour loaf mixture into greased pan.
- In another small bowl, mix together 1/2 cup flour, 3 tbsp sugar, 3 tbsp brown sugar, and 1/2 tsp cinnamon for the streusel topping.
- Gradually pour melted butter over the streusel mixture, using a fork or spoon until clumps start forming (be careful not to stir too much.)
- Sprinkle streusel topping over unbaked loaf mixture and then bake in the oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
