Description
Pumpkin Streusel Bread is a moist and flavorful quick bread, perfect for fall with its warm spices and sweet streusel topping.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup brown sugar
- ½ cup rolled oats
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, combine brown sugar, rolled oats, and chopped nuts to create 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.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This bread can be frozen for up to 3 months; wrap tightly in plastic wrap and foil.
- Feel free to add chocolate chips or dried cranberries for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg