Pumpkin Spice Bread with Streusel Topping



This whole starting a pumpkin food blog series things, was a brilliant idea.

I wish I could invite you all over, because my kitchen has smelled awesome all week long, and is currently full of so much delicious pumpkin food!

This is another recipe courtesy of pumpkin week. You should note, that I do already have a pumpkin bread recipe on my food blog, however that recipe is vegan, and an oat based pumpkin bread. Thus, the difference with this recipe is the delicious streusel topping in this recipe, and the fact that it is not vegan. In many ways, this recipe is extremely comparable to Starbuck’s pumpkin bread (AKA Delicious)!

Enjoy this scrumptious Pumpkin bread, and come back tomorrow for another delicious recipe in A Rented Kitchen’s Pumpkin Week!

With love and cinnamon, A Rented Kitchen



Pumpkin Week

Day One- Pumpkin Recipe Review!

Day Two- Pumpkin Pie Oatmeal

Day Three- Spiced Pumpkin Pie Dip

Day Four- Creamy Pumpkin Pasta with Roasted Rosemary


Bread Ingredients:

  • 1 ½ cups flour
  • 1 cup sugar
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon clove
  • 2 eggs, beaten
  • 1 Cup pumpkin puree
  • ½ cup vegetable oil (do not use olive or peanut oil)
  • ½ teaspoon vanilla

Streusel Ingredients:

  • 3 Tablespoons butter
  • ½ cup brown sugar
  • 1/3 cup flour


  1. Preheat the oven to 350˚F. Grease two small loafs pans, or one large loaf pan, and sprinkle with a light layer of flour, set aside.
  2. In a large bowl, combine the dry ingredients- flour, sugar, salt, baking soda, salt, and spices. Mix until thoroughly combined.
  3. In a smaller bowl, beat the eggs. Add in the pumpkin puree, oil, and vanilla, and mix well.
  4. Add the liquid ingredients to the dry ingredients and stir until smooth.
  5. Pour into the loaf pan(s), and sprinkle with the streusel mixture.
  6. Bake for 30 minutes, or until the bread has pulled slightly away from the edges, and a toothpick comes out clean.
  7. Cool for ten minutes in the pan, and then move to a cooling rack. Eat and enjoy!


Notes and Tips!:

  • Adapted from: Copy Kat
  • For a lighter option, feel free to substitute the Streusel topping with 1/3 – ½ cup roasted and salted pumpkin seeds!
  • Like this recipe? Try these other delicious bread recipes from ‘A Rented Kitchen’ (Recipe links below):


Blueberry Cinnamon Coffee Cake

Hello wonderful readers! For those of you who follow this blog regularly (and I love those of you who do!), it’s been a while! Over the summer I have been trying to post once every other day, however this last week that was a no-can do. For those of you curious as to my whereabouts, I spent the last week as a camp counselor to the coolest group of high school students ever. AKA I’ve been eating camp food, sleeping with spiders, getting up waaay too early, smelling like camp fires, and having a blast. All that nature and responsibility however did not allow for lots of internet or food blog access- woops.  Good news though, I am back in the game! Prepare yourself for some more yummy recipes headed your way- starting with this delicious blueberry cinnamon coffee cake. You’ve probably seen a picture of this yummy loaf in the header photo from time to time, but now you can finally make it on your own. I hope you enjoy it as much as we did! Also, I hope you had a lovely week.

Bread Ingredients:

  • 1/3 cup + 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/3 cup cooking oil
  • 1 ½ cups blueberries

Glaze Ingredients:

  • 1 cup powdered sugar
  • 1 1/2 Tbsp milk
  • 1/2 tsp vanilla extract


  1. Preheat the oven to 350 degrees.  Prepare a 9″x5″x3″ loaf pan by greasing or spraying the inside, and then dusting the greased surfaces with a light layer of flour.
  2. In a small bowl combine 1/3 cup of sugar and 2 teaspoons of cinnamon, set aside.
  3. In a large bowl combine 1 cup of sugar with the flour, baking powder, and salt.  Mix well.
  4. In a separate small bowl beat the egg. Add the the milk and cooking oil to the egg and mix completely. separate bowl, beat egg.
  5. Add the liquid mixture to the flour mixture and stir together just until mixed. Do not over mix!
  6. Rinse and dry the blueberries. Gently toss the berries in a light layer of flour and fold into the batter.
  7. Pour half of the batter into the loaf pan. Sprinkle with half of the cinnamon mixture. Repeat.
  8. With a butter knife or spatula, swirl mixtures together with a down and up circular motion
  9. Bake for 40 to 50 minutes or until done.
  10. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.
  11. Once cooled completely, combine the glaze ingredients and drizzle over the top of the cake. Enjoy!

Notes and Tips!:

  • Source: adapted from Mangio Da Sola food blog. Originally adapted from Bake or Break.
  • Make sure you use a toothpick to ensure the inside of the bread is done cooking before removing from the oven! With moist bread this can be tricky. If the top is getting too brown however, cover with a sheet of aluminum foil and keep baking until the center is done.