Pumpkin Cranberry Walnut Streusel Bread Recipe

Are you tired of the same old bread recipe? Try this delightful pumpkin cranberry walnut streusel bread recipe instead. You won’t regret it!

Streusel may have been invented in Germany but the best I ever had was in Austria, their southern neighbor. We had dessert for lunch in an adorable pastry shop and now every time I have a treat topped with streusel I think of Austria.

Pumpkin Cranberry Walnut Streusel Bread Recipe

Ingredients:

½ C unsalted butter, softened

½ C sugar

¼ C light brown sugar, packed

1 tsp pure vanilla extract

2 Lg Eggs

1 C pure pumpkin puree

¼ C milk

1 ½ C flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp kosher salt

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

1 C chopped walnuts

1 C dried cranberries

Streusel Topping Ingredients:

1 ½ C flour

¾ C light brown sugar, packed

⅓ C sugar

¼ tsp kosher salt

½ tsp ground cinnamon

¾ C unsalted butter, cubed

1/2 C chopped walnuts

1/2 C dried cranberries

Streusel Directions:

Using a medium bowl, whisk together the flour, brown sugar, sugar,
salt, cinnamon, walnuts, and dried cranberries

Using your fingers or a fork, work the butter into the dry mixture until clumps form set aside

Pumpkin Bread Directions:

Preheat oven to 350 degrees and spray a 9×3 loaf pan with pam baking spray, set aside

Using a large bowl, beat together the butter, sugar, and brown sugar until combined and fluffy

Beat in the vanilla, eggs, and pumpkin puree

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger

Gradually mix in half of the dry ingredients

Gradually mix in the milk

Gradually mix in remaining dry ingredients until combined

Fold in the chopped walnuts and dried cranberries

Pour the batter into the loaf pan

Top with the crumble

Place in the oven for 55-65 minutes or until a toothpick comes out clean

Enjoy!

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Pumpkin Cranberry Walnut Streusel Bread Recipe

Print

This baked bread is a delightful combination of pumpkin, cranberries, and walnuts.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• ½ C unsalted butter, softened
• ½ C sugar
• ¼ C light brown sugar, packed
• 1 tsp pure vanilla extract
• 2 Lg Eggs
• 1 C pure pumpkin puree
• ¼ C milk
• 1 ½ C flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 C chopped walnuts
• 1 C dried cranberries
• 1 ½ C flour
• ¾ C light brown sugar, packed
• ⅓ C sugar
• ¼ tsp kosher salt
• ½ tsp ground cinnamon
• ¾ C unsalted butter, cubed
• 1/2 C chopped walnuts
• 1/2 C dried cranberries

Instructions

Streusel Directions :

Using a medium bowl, whisk together the flour, brown sugar, sugar, salt, cinnamon, walnuts, and dried cranberries

Using your fingers or a fork, work the butter into the dry mixture until clumps form set aside

Pumpkin Bread Directions :

Preheat oven to 350 degrees and spay a 9x3 loaf pan with pam baking spray, set aside

Using a large bowl, beat together the butter, sugar, and brown sugar
until combined and fluffy

Beat in the vanilla, eggs, and pumpkin puree

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger

Gradually mix in half of the dry ingredients

Gradually mix in the milk

Gradually mix in remaining dry ingredients until combined

Fold in the chopped walnuts and dried cranberries

Pour the batter into the loaf pan

Top with the crumble

Place in the oven for 55-65 minutes or until a toothpick comes out clean

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 1153Total Fat: 61gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 165mgSodium: 566mgCarbohydrates: 146gFiber: 7gSugar: 88gProtein: 14g

Nutrition info may be incorrect.

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