Pumpkin Bread with Streusel Topping
Equipment
- 1 9x5 loaf pan
- 1 Mixer
- 2 small mixing bowls
- 1 Large Mixing Bowl
- 1 Measuring Spoons
- 1 Measuring Cups
- 1 Parchment Paper
Ingredients
Spiced Streusel Topping
- 1/4 cup melted butter unsalted
- 1/2 cup flour
- 1/4 cup packed brown sugar
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
Pumpkin Bread
- 1 can 100% pure pumpkin 15 oz
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 cup milk
- 1 3/4 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions
Spiced Streusel Topping
- In a small bowl, combine all streusel ingredients and place in fridge
Pumpkin Bread
- Preheat oven to 325.
- Grease inside of loaf pan. Line with parchment paper. Be sure the parchment paper hangs over the long sides of the pan (this will make it easy to remove the bread from the pan after cooling)
- In a small bowl, whisk together your dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice and salt)
- Into a large bowl, add sugars, pumpkin and oil. Mix with mixer until fully combined.
- Add eggs and vanilla and mix until combined.
- Mix in half of your dry ingredients, then the milk, then the other half of your dry ingredients. Mix until batter is smooth and well combined.
- Pour batter into prepared loaf pan.
- Remove streusel topping from fridge.
- Using a fork, break up your streusel topping into pieces and spread evenly over top of batter.
- Bake for 1 hour 20 min or until toothpick inserted into middle comes out clean.
Notes
- If your oven bakes chronically slowly, (you always have to use the max baking time and/or add time on top of guidelines) then you can bake at 350. Just be sure to keep an eye on your streusel topping so it doesn't burn.
- If your toothpick does not come out clean, add time in 5 min increments until done.