Description
This Pumpkin Bread with Toffee Streusel is a moist, flavorful autumn treat featuring a tender pumpkin-infused bread topped with a rich, crumbly toffee and oat streusel. Perfect for cozy mornings or festive gatherings, the bread combines warm spices and the sweetness of toffee bits for a delightful texture contrast.
Ingredients
Scale
Bread Ingredients
- 1 stick Butter
- 3/4 cup Brown Sugar
- 3/4 cup Granulated Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1/2 cup Light Sour Cream
- 1 can (15 ounces) Pumpkin Purée
- 2 1/4 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 1/2 teaspoons Baking Soda
- 1 pinch Kosher Salt
Toffee Streusel Ingredients
- 1/2 cup Old Fashioned Rolled Oats
- 1 tablespoon All-Purpose Flour
- 1/4 cup Toffee Bits
- 1/2 teaspoon Ground Cinnamon
- 1 1/2 tablespoons Brown Sugar
- 1 1/2 tablespoons Butter
Instructions
- Preheat the Oven: Set your oven to 350°F (180°C) and grease the bottom of a 9×9 inch square baking dish or a loaf pan to prepare for baking.
- Cream Butter and Sugars: Using an electric mixer with the paddle attachment or a hand mixer, beat 1 stick of butter with 3/4 cup brown sugar and 3/4 cup granulated sugar until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Wet Ingredients: Mix in 1/2 cup light sour cream, 1 can of pumpkin purée, 2 teaspoons vanilla extract, and 2 eggs to the creamed butter and sugars. Blend thoroughly until all ingredients are well combined.
- Combine Dry Ingredients: In a separate bowl, sift together 2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and a pinch of kosher salt. With the mixer on low speed, gradually add this flour mixture into the wet pumpkin mixture until just combined. Avoid overmixing. Then, transfer the batter into the prepared baking pan.
- Prepare Toffee Streusel: In a small bowl, mix 1/2 cup rolled oats, 1 tablespoon all-purpose flour, 1/4 cup toffee bits, 1/2 teaspoon ground cinnamon, 1 1/2 tablespoons brown sugar, and 1 1/2 tablespoons butter. Use your fingers or a pastry cutter to evenly distribute the butter, creating a crumbly and slightly moist streusel topping.
- Top the Bread Batter: Sprinkle the prepared toffee streusel evenly over the pumpkin bread batter in the pan, covering the surface completely.
- Bake the Bread: Place the pan in the preheated oven and bake for approximately 1 hour or until a toothpick inserted into the center comes out clean. Baking times can vary slightly depending on your oven, so start checking for doneness around 55 minutes.
Notes
- Allow the bread to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely for easier slicing.
- You can substitute toffee bits with chopped butterscotch or caramel chips if preferred.
- Make sure not to overmix the batter to prevent a dense bread texture.
- For extra flavor, consider adding 1/2 teaspoon ground nutmeg or allspice to the dry ingredients.
- This bread freezes well—wrap tightly in plastic wrap and freeze for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin bread, toffee streusel, fall recipes, pumpkin dessert, autumn baking
