Pumpkin Streusel Bread

Pumpkin Streusel Bread

Bread.

  • 1 can (15 ounces) pumpkin puree (not pie filling)
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 3/4 cup whole milk
  • 2 teaspoons vanilla
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoons coarse Kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves

Streusel.

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon coarse Kosher salt
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pecans, very finely chopped (optional)
  • 1/2 cup unsalted butter, melted

 

Baking Notes:

  1. All of my recipes are created for high altitude, but don't let that deter you from trying them.  There are plenty of online calculators for how to adjust a recipe for your altitude.  Be sure to read this post and this post for all of my baking tips and FAQs.
  2. This recipe can be made with or without the streusel topping.  You can also fold in chocolate chips or nuts into the batter before baking, if you like.  Chocolate chips in pumpkin bread are fantastic! 

Bread.

Preheat the oven to 350.  Line two standard-sized loaf pans with a sheet of parchment paper to easily remove the bread after it bakes.

In a large bowl, whisk together the pumpkin, sugars, oil, eggs, milk and vanilla until smooth.  In a separate bowl, sift together the flour, baking soda, salt and spices.  Add the dry ingredients to the wet and whisk just to combine until mostly free of lumps; batter will be thick.  Divide the batter between the pans.


Streusel.

In a large bowl, combine the flour, spices, salt, sugar, and pecans (if using).  Drizzle with the melted butter, and toss with a fork until very moist and crumbly.  If the streusel is too wet, add a little more flour, a tablespoon at a time.  Sprinkle the crumbs evenly over the batter, and lightly press into the batter.

Bake for about 55-65 minutes, until a cake tester comes out with moist crumbs clinging to it.  Cool in the pans for 15 minutes, then lift the bread out by the paper, set on a wire rack, and cool completely before cutting.

Store bread in an airtight container for up to 5 days, or wrap in several layers of plastic and freeze indefinitely.


Yields 2 loaves

Recipe from Curly Girl Kitchen
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