Pumpkin Bread with Almond Streusel

Breads
September 20, 2012
Breads
September 20, 2012

Pumpkin Bread with Almond Streusel

  • Prep time: 1 hr
  • Cook time: 30 min
  • Total time: 1 hr 30 min

BROMA IS BACK. It was a long and bake-less summer in Manhattan, where I worked at a restaurant with some

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Pumpkin Bread with Almond Streusel

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BROMA IS BACK. It was a long and bake-less summer in Manhattan, where I worked at a restaurant with some of the best people I’ve ever had the opportunity to work with (if you’re in the NYC area, you must eat here). It was awesome and I so wish I could’ve stayed there, but my scholarly life must go on. So back to Ann Arbor for my senior year I go. I’m living once again with 6 boys on the rowing team in a new house with an old kitchen. Nonetheless I’m ready to bust shit out. And my housemates here are ridiculously good at cooking/baking, and they have a KitchenAid. Which means I can make alllll the pumpkin streusel bread I want.

So without further adieu, I will jump right into some fall recipes, starting with this incredible pumpkin streusel bread. Even though I’m a chocolate girl through and through, I could definitely eat this bread every day of my life and die happy. Hope you enjoy Part II of Broma Bakery, more to come soon!

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Pumpkin Bread with Almond Streusel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Seriously moist pumpkin bread topped with a buttery almond streusel. Perfect for Fall (or any season in my opinion!).

Seriously moist pumpkin bread topped with a buttery almond streusel. Perfect for Fall (or any season in my opinion!).

  • Author: Sarah Fennel | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 large loaf
  • Category: bread
  • Method: baked
  • Cuisine: american
  • Author: Sarah Fennel | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 large loaf
  • Category: bread
  • Method: baked
  • Cuisine: american
Units:

Ingredients

for the streusel

  • 1/3 cup all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 5 tablespoons cold, unsalted butter, cut into small chunks
  • 1 cup chopped, lightly toasted almonds
  • pinch of salt

for the bread

  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 cup pumpkin puree
  • 6 tablespoons butter, softened
  • 1/4 cup plain, whole-milk yogurt
  • 2 eggs, room temperature
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

    1. Preheat the oven to 350ºF. Butter and flour a medium-sized loaf pan.
    2. First make the streusel, in a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add in the pieces of butter, and using a pastry cutter, or 2 knives, cut the butter into the flour mixture until coarse crumbs have formed. Mix in the toasted almonds.
    3. Then, in a medium bowl, combine the flour, baking soda, powder, salt, sugar, and spices. In a separate bowl, cream the butter using an electric mixer on medium speed. Then add the eggs, yogurt, and vanilla. Fold in the pumpkin puree. Gradually fold in the flour mixture in three additions, stirring between each. Pour half of the batter into the loaf pan, then top with about 1/3 of the streusel. Pour in the rest of the batter, then top with the remaining 2/3 of the streusel.
    4. Bake for 55 minutes, or until a knife inserted in the center comes out clean. Cool and serve!

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  1. The Directions have Salt in the Streusel however it is not listed in the streusel ingredients? Directions also refer to Flours? Is there more than one type of Flour used in this recipe? Please review your printed recipes- I find a lot of discrepancies. Thank you

    • Hi Gigi! This is a super old recipe I’m so sorry for any confusion! I’ve looked at the discrepancies you pointed out and updated the recipe accordingly 🙂 Thank you for bringing this to my attention!

  2. I rarely leave comments on recipes that I try online, but I’ve been a fan of Broma Bakery for a few months and this was one of the best tries so far! My family all loved it, and you can easily swap the almonds for any other toasted nut: I used pecans, and it lends almost a pecan-pie quality to the streusel topping that was delicious. Fluffy and scrumptious.






  3. I made the pumpkin bread. It was excellent. I’ve been craving it ever since I ate the last crumb. I plan to make them for Halloween. Could I make them into muffins using the same temperature, but cook them less?