World's Best Pumpkin Streusel Bread (Cooking Light)

READY IN: 1hr 20mins
Recipe by blucoat

This recipe from "Cooking Light" magazine is so delicious, you won't even realize how (relatively) healthy it is. You can omit the topping for a lighter bread. It makes great muffins too; just shorten the baking time.

Top Review by Babycat

We really enjoyed the streusel topping that was on the bread even though I admitted the pecans. Personally, I would have loved the bread even better with more streusel topping. The bread itself could have used more spice compared to the bread we normally like. We like a very strong pumpkin flavor. Made for My Three Chefs 2009.

Ingredients Nutrition


  1. Preheat oven to 350°. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
  2. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist.
  3. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping.
  4. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

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