Homestyle Grandma's Pumpkin Bread with Streusel (Print Version)

Bake cherished Homestyle Grandma's Pumpkin Bread with a crumbly streusel topping. This recipe brings back fall memories and cozy kitchen vibes.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 80 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Bread Base

01 - 2 cups (240g) all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/4 teaspoon ground ginger
07 - 1/8 teaspoon ground cloves
08 - 1/2 teaspoon salt
09 - 1 (15-ounce) can pumpkin puree (not pie filling)
10 - 1 cup (200g) granulated sugar
11 - 1/2 cup (100g) packed light brown sugar
12 - 1/2 cup (120ml) vegetable oil
13 - 2 large eggs

→ Streusel Topping

14 - 1/4 cup (30g) all-purpose flour
15 - 1/4 cup (50g) packed light brown sugar
16 - 1/2 teaspoon ground cinnamon
17 - 2 tablespoons (28g) cold unsalted butter, cubed

→ Optional Extras

18 - 1/2 cup chopped pecans or walnuts (for batter or streusel)
19 - Cream cheese frosting (for serving)

# Instructions:

01 - First things first, preheat that oven to 350°F (175°C). Seriously, don't skip this; a hot oven from the start makes a difference. Then, grease and flour a 9x5 inch loaf pan. I always use a little butter for greasing, then dust with flour, tapping out the excess. I once forgot to flour and had to pry my bread out in pieces. Not fun! This step for Grandma's Pumpkin Bread is crucial for an easy release.
02 - In a medium bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Make sure there are no lumps, especially in the spices – you don't want a mouthful of just baking soda, trust me, I've been there! This ensures all those wonderful flavors are evenly distributed throughout your Grandma's Pumpkin Bread. It’s a simple step, but so important for consistency.
03 - In a separate, larger bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until everything is smooth and beautifully combined. It should look like a thick, orange-y dream. I always get a little messy here, splashing pumpkin, but it's part of the fun! This is the heart of our Grandma's Pumpkin Bread.
04 - Now for the big moment! Gently add the dry ingredients to the wet ingredients. Mix just until combined. Seriously, *just* combined. Overmixing is the enemy of tender bread; it makes it tough. A few streaks of flour are totally fine. This is where I always have to resist the urge to keep stirring – it’s a discipline!
05 - In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Then, cut in the cold, cubed butter using your fingers or a pastry blender until you have coarse crumbs. It should look like little pebbles. I’ve tried using slightly soft butter before, and it just turned into a sticky mess. Cold butter is key for a crumbly streusel topping for your Grandma's Pumpkin Bread.
06 - Pour the pumpkin bread batter into your prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Pop it into the preheated oven and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown, and your kitchen will smell like pure autumn happiness. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This Grandma's Pumpkin Bread is worth the wait!

# Notes:

01 - A critical tip I learned the hard way: don't overmix the batter, tough bread is no fun.
02 - Storage advice that actually works from my kitchen trials: cool completely before wrapping.
03 - Substitution I've tried that worked surprisingly well: applesauce for oil (but prefer oil for moisture).
04 - Serving suggestion that makes this dish extra special: warmed with cream cheese frosting!

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - mixing bowls
03 - whisk
04 - wooden skewer or toothpick
05 - wire rack

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 15g
Total Carbohydrate: 50g
Protein: 5g

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