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Close-up of a loaf of freshly baked pumpkin bread with streusel topping, showing the moist crumb and crunchy topping.
Carmen Hampton

Super Moist Pumpkin Bread with Streusel Topping made with Freshly Milled Flour

This pumpkin bread is everything you love about fall baked into one loaf! Made with freshly milled hard white wheat flour, it’s tender, nutrient-packed, and perfectly spiced. The buttery pumpkin pie streusel on top bakes up golden and crunchy, making each slice a cozy, irresistible treat.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 1 loaf
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Spice Streusel:
  • 1/4 cup 55 g salted butter
  • 1/2 cup 65 g milled hard white wheat berries
  • 1/4 cup 50 g light brown sugar
  • 2 tbsp granulated sugar
  • 1/2 tsp pumpkin pie spice
Pumpkin Bread
  • 1 15 oz can of pure pumpkin puree
  • 1 cup 200 g white sugar
  • 1/2 cup 100 g light brown sugar packed
  • 1/2 cup olive oil
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup milk
  • 1 3/4 cups 230 g milled hard white wheat berries
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp salt

Equipment

  • Grain Mill
  • Fine Mesh Straineror Flour Sifter
  • Hand Mixer optional
  • 9x5 inch loaf pan

Method
 

  1. Mill your wheat berries. You can choose to mill your flour for both the streusel and the bread at the same time. I separated the steps to make sure I measured out the correct amount for both.
  2. In a small bowl, prepare the streusel topping using all of the ingredients listed.
  3. Preheat the oven to 325F and grease the inside of a 9x5 loaf pan.
  4. In a bowl, whisk together the dry ingredients (milled flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
  5. Using a whisk, mix together the sugars, pumpkin puree, and oil until fully combined.
  6. Mix in half the dry ingredients to your pumpkin mixture, then the milk, then the rest of the dry ingredients until it is smooth.
  7. Pour it into the prepared pan and spread it even.
  8. Remove the streusel from the refrigerator and break it up with a fork creating clumps.
  9. Cover the top of the batter with the streusel and bake for 1 hour and 20 minutes or until a toothpick comes out clean.

Notes

I used Hard White Wheat Berries for this loaf, but Hard Red or Soft White work just as well. The streusel can be made ahead and even doubled if you love extra crunch. Bread keeps 2–3 days at room temp or can be sliced and frozen for longer storage.
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