STREUSEL PUMPKIN BREAD

 

EASY STREUSEL PUMPKIN BREAD

This pumpkin bread is perfectly moist with a plush crumb, buttery streusel and a good amount of spices. This mash up of all my favorite recipes has led to my favorite-ever pumpkin bread! This bread will get even better after a few days--the spices and flavors will deepen.

Prep Time20minutes minutes

Cook Time1hour hour 15minutes minutes

Servings1 9x5" loaf

INGREDIENTS

FOR THE STREUSEL

• 1/2 cup all-purpose flour 
• 6 tbsp light or dark brown sugar 
• 1/2 tsp cinnamon
• 1/4 tsp kosher salt
• 1/4 cup unsalted butter, melted 

FOR THE PUMPKIN BREAD

• 2 cups all-purpose flour 
• 5 tsp cinnamon
• 1.5 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp ground ginger
• pinch ground cloves
• 1 15 oz can pumpkin puree
• 3/4 cup vegetable oil 
• 1/2 cup Imperial Sugar granulated sugar 
• 1 cup Imperial Sugar light brown sugar 
• 2 large eggs 

INSTRUCTIONS

FOR THE STREUSEL

• Whisk all the dry ingredients together. Pour in the melted butter and stir until just combined and crumbly. Set in the fridge to chill while you make the pumpkin bread.

FOR THE PUMPKIN BREAD

• Preheat the oven to 350 and grease a 9x5 loaf pan, then line with a piece of parchment. It should be long enough that it sticks up along the long sides of the loaf pan so you can lift the pumpkin bread out later.

  Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves in a bowl and set aside.
• In a large bowl, whisk together the pumpkin, oil and sugars. Once combined, whisk in the eggs one at a time.
• Fold in the dry ingredients until combined. Pour the batter into the prepared pan. Sprinkle the streusel over the top. Place pan on a baking sheet in case of overflow and bake on the middle rack for 65-80 min or until an inserted tester comes out clean (a few crumbs are okay). If the top is browning too fast, cover loosely with foil.
• from thepancakeprincess.com