Description
A delightful fall recipe that combines the rich flavors of pumpkin with a crunchy streusel topping.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 1/4 cup cold butter, cubed
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If using, fold in the chopped nuts.
- In a separate bowl, combine brown sugar, rolled oats, and cubed butter to make the streusel topping.
- Pour half of the pumpkin batter into the prepared loaf pan, sprinkle half of the streusel topping, then add the remaining batter and top with the rest of the streusel.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store the bread in an airtight container for up to a week.
- This bread can be frozen for up to three months.
- For added flavor, consider adding chocolate chips or dried cranberries.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Moist Pumpkin Streusel Bread, Pumpkin Bread, Fall Recipe