Description

An ultra-moist pumpkin bread recipe featuring a tender crumb and a crunchy, salty-sweet maple streusel topping. This one-bowl recipe is reliable, freezer-friendly, and perfect for fall baking.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup (200g) granulated sugar
1 cup (200g) packed brown sugar
3/4 cup (180ml) vegetable oil
3 large eggs, room temperature
1 cup (240g) pure pumpkin puree
2 teaspoons vanilla extract
1/2 cup (60g) all-purpose flour (for streusel)
1/2 cup (100g) packed brown sugar (for streusel)
1/4 cup (57g) cold unsalted butter, cubed (for streusel)
2 tablespoons maple syrup (for streusel)
1/2 teaspoon flaky sea salt (for streusel)

Instructions

Preheat oven to 350°F (175°C). Grease two 9×5 inch loaf pans and line with parchment paper if desired.
In a large bowl, whisk together 2 cups flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In another large bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and pure pumpkin puree until combined.
Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined; do not overmix.
In a small bowl, mix 1/2 cup flour and 1/2 cup brown sugar. Cut in cold cubed butter with a fork until mixture resembles coarse sand. Drizzle in maple syrup and mix gently. Sprinkle with flaky sea salt.
Divide batter evenly between the two prepared loaf pans. Generously sprinkle the streusel topping over each loaf, pressing gently to adhere.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. If streusel browns too quickly, tent with foil for the last 10 minutes.
Let loaves cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure pumpkin puree is 100% pure, not pie filling. Drain watery puree if necessary. Use cold butter for the streusel to maintain texture. Do not overmix the batter to avoid a tough crumb. Store wrapped tightly at room temperature for 3 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of a
Calories: 280
Sugar: 26
Fat: 12
Saturated Fat: 2
Carbohydrates: 42
Fiber: 2
Protein: 4

Keywords: pumpkin bread, salted maple streusel, fall baking, moist pumpkin bread, one bowl recipe, gluten-free option, vegan option