Fluffy & Moist Pumpkin Walnut Bread with Streusel Topping

Make this deliciously moist & fluffy pumpkin bread with walnut streusel topping this fall! The best fall baking recipe with pumpkin that is easy!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 356kcal

Preheat the oven to 350 F. In a small bowl, combine the walnut streusel ingredients and set it aside.
2 tablespoon all purpose flour, ⅓ cup chopped walnuts, ⅓ cup brown sugar, 2 tablespoon melted butter
In a medium bowl, combine flour and the other dry ingredients. Add the wet ingredients to a separate large mixing bowl. Gently pour the dry ingredients into the wet ingredients and stir with a wooden spoon until mixed.
⅔ cup brown sugar, ¼ cup butter, 1 cup pumpkin puree, 2 large eggs, 2 cups all purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt, 1 tablespoon pumpkin pie spice, 1 teaspoon vanilla extract
Pour the batter into a 9-inch loaf pan or two 5-inch loaf pans lined with a piece of parchment paper and spray it with coconut oil spray or cooking spray.
Press the streusel topping evenly across the top of the batter and bake in the preheated oven for 50-60 minutes. Allow the pumpkin walnut bread to cool in the pan on a wire rack for 30 minutes and then lift it out by the parchment paper to continue cooling.

Wrap leftovers tightly in plastic wrap and foil and store at room temperature for 3-4 days.

To freeze, wrap in plastic wrap and foil and then place in a freezer-safe bag in the freezer for up to 3 months.

For walnuts throughout the pumpkin walnut bread, add ¼ cup chopped walnuts to the batter.

Serving: 1slice | Calories: 356kcal | Carbohydrates: 53.6g | Protein: 6.2g | Fat: 13.5g