Description
A delightful and moist pumpkin bread topped with a crunchy streusel, perfect for any occasion.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup water
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl, combine the wet ingredients: granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, water, and vanilla extract. Whisk until smooth.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- In a small bowl, prepare the streusel topping by mixing flour, brown sugar, and cinnamon, then adding cold cubed butter and mixing until crumbly.
- Pour the pumpkin bread batter into the prepared loaf pan, smooth the top, and sprinkle the streusel topping over it.
- Bake in the preheated oven for 55-65 minutes, checking for doneness with a toothpick.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
- Consider adding nuts or chocolate chips for extra flavor and texture.
- Store leftover bread in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, streusel topping, baking, fall recipes, homemade bread