Autumn Pumpkin Streusel Bread

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Superstone® Use and Care

Autumn Pumpkin Streusel Bread

This recipe was originally designed for 3 small loaf pans, but it should be fine for the Superstone® Covered Baker. Use small loaf pans for any leftover mix, the instructions are included.


3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
½ tsp ginger
¾ tsp ground cloves
½ cup vegetable oil
½ cup apple sauce
1½ cups sugar
½ cup brown sugar packed
4 eggs
15 oz pumpkin puree
⅔ cup water
½ cup brown sugar
½ cup flour
1 ¾ tsp cinnamon
¼ cup unsalted butter melted
½ cup walnuts (optional)


Preheat the oven to 350 degrees, preheat the Covered Baker as well. Spray loaf pans with nonstick cooking spray; set aside.

Mix your flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves into a large mixing bowl.

In a separate large bowl, or in your mixer, combine the vegetable oil and apple sauce. Stir in sugars, then add one egg at a time, mixing between each egg. Stir in the pumpkin puree and mix well. Add the ⅔ cup of water.

Sprinkle half of your flour mixture over the wet ingredients and mix well. Add the remaining flour mixture, and mix until just combined. Pour the batter evenly between the prepared pans and set aside.

For Streusel: Combine the ingredients in a bowl, and, using a whisk, mix the sugar, flour, and cinnamon until combined. Stir in the nuts. Drizzle melted butter over the mix and stir with a spoon or a until your mixture is thick and lumpy, like wet sand: be sure to leave clumps.

Sprinkle your streusel over the top of each bread batter, covering the top completely.

Bake mini loaves for 20 minutes, three at a time on a rimmed baking sheet. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick comes out clean.

For larger loaves with the Covered Baker, bake for 25 minutes. Rotate the Covered Baker, front to back, and bake for another 25 to 30 minutes. Allow to cool at least 15 minutes before you serve. Enjoy!