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Easy One Bowl Pumpkin Bread with Cinnamon Streusel

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This quick one-bowl pumpkin bread with cinnamon streusel is the weeknight hero you didn’t know you needed. It’s designed for real life—the kind where you’re tired, the kitchen is messy, and you still want something that tastes like you tried.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (245g) canned pumpkin puree
  • ¼ cup (60ml) milk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) packed light brown sugar (for streusel)
  • 1 ½ teaspoons ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • ¼ cup (60g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan or line it with parchment paper, leaving a 2-inch overhang on the long sides. Set it aside.
  2. Make the streusel first. In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes. Using a pastry cutter, fork, or your fingertips, work the butter into the flour mixture until it resembles coarse sand with some pea-sized butter pieces remaining. Don’t overwork it—you want chunks, not paste. Pop this bowl in the fridge while you make the batter.
  3. Mix the dry ingredients. In your large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Make sure everything is evenly distributed.
  4. Add the wet ingredients. Make a well in the center of the flour mixture. Add the granulated sugar, brown sugar, oil, eggs, pumpkin puree, milk, and vanilla extract. Stir with a wooden spoon until just combined—about 20 strokes. A few streaks of flour are fine. Overmixing makes the bread tough.
  5. Scrape the bowl. Use your spatula to scrape the bottom and sides once or twice. You’ll often find a pocket of flour hiding down there. Give it a few gentle folds, but don’t go crazy.
  6. Pour the batter into the pan. It will be thick—that’s normal. Spread it evenly with your spatula. Give the pan a gentle tap on the counter to release any air bubbles.
  7. Add the streusel. Take the streusel out of the fridge. Sprinkle it evenly over the batter, pressing it down very lightly so it sticks. Don’t pack it—you want those craggy bits to bake into crunchy clusters.
  8. Bake. Place the pan in the center of the oven. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the streusel is browning too quickly (around the 40-minute mark), tent the pan loosely with foil.
  9. Cool. Let the bread cool in the pan for 15 minutes. Then lift it out using the parchment overhang and transfer to a wire rack. Cool completely before slicing—about 1 hour.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Make the streusel first and keep it cold. Check for doneness early. Let the bread cool completely before slicing. If the streusel sinks, the batter may be too thin.

Nutrition

Keywords: pumpkin bread, one bowl, cinnamon streusel, quick bread, fall recipe, easy pumpkin bread

Find it online: https://cooksybite.com/easy-one-bowl-pumpkin-bread-with-cinnamon-streusel/