Streusel Pumpkin Bread

Makes one loaf

For the streusel: 

  • 1/4 c. flour
  • 1/4 c. brown sugar
  • 1/4 tsp. cinnamon
  • 2 T. butter, cold, cut into 1/4" cubes

For the bread: 

  • 1 c. (about half of a 15oz. can) pumpkin puree
  • 1/4 c. whole milk
  • 1 T. vanilla extract
  • 1-3/4 c. flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 3/4 c. sugar
  • 1/3 c. butter, softened
  • 2 eggs

1) Prepare topping by whisking together flour, sugar and cinnamon. Cut in cold butter until mixture forms crumbles about the size of peas. Set aside. 

2) Preheat oven to 350 F. Line 9x4 loaf pan with parchment paper, allowing a few inches of overhang on either side, or generously coat with nonstick cooking spray and set aside. 

3) Whisk together pumpkin, milk and vanilla; set aside. In separate bowl, whisk together flour, soda, powder, salt and spices; set aside. 

4) In bowl of stand mixer, cream butter and sugar. Add eggs, one at a time, incorporating well between each addition. With mixer on low, alternately add flour and milk mixtures, beginning and ending with flour. Pour batter into prepared pan and top with streusel mixture. 

5) Bake 50-55 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan about 12 minutes, then lift parchment to remove bread from pan. Cool on wire rack and serve with fresh whipped cream!

Source: Sugar Rush Original!