Description
Indulge in the irresistible combination of moist, spiced pumpkin bread and a crunchy, buttery streusel topping. This fall-inspired treat is perfect for cozy afternoons and holiday gatherings.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 3 large eggs
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 1 (15 oz) can pumpkin puree
– 1 teaspoon vanilla extract
For the Streusel Topping:
– 1/2 cup all-purpose flour
– 1/2 cup packed brown sugar
– 4 tablespoons unsalted butter, cubed
– 1 teaspoon ground cinnamon
Instructions
1. 1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter or non-stick cooking spray.
2. 2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. 3. In a large bowl, beat the eggs and granulated sugar until light and fluffy, about 2-3 minutes. Stir in the vegetable oil, pumpkin puree, and vanilla extract until well combined.
4. 4. Gradually add the dry ingredients to the wet ingredients, mixing just until no dry pockets remain. Do not overmix.
5. 5. For the streusel topping, in a small bowl, combine the flour, brown sugar, butter, and cinnamon. Use your fingers to mix and crumble the mixture until it resembles coarse crumbs.
6. 6. Pour the pumpkin bread batter into the prepared loaf pan and sprinkle the streusel topping evenly over the top.
7. 7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
– For a moist and tender crumb, be careful not to overmix the batter.
– Streusel can be made ahead and refrigerated until ready to use.
– Leftover bread can be stored at room temperature for up to 5 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American