Ingredients
Scale
- 1 ½ cups of pure pumpkin puree
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- ½ cup of vegetable oil or melted butter
- 3 large eggs
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of salt
- For the streusel topping:
- ½ cup of all-purpose flour
- ½ cup of brown sugar
- ¼ cup of cold unsalted butter, cubed
Instructions
- Mix the flour and brown sugar in a small bowl. Add the cold cubed butter and work it into the dry ingredients until the mixture resembles coarse crumbs. Chill the streusel in the fridge.
- In a large bowl, whisk together pumpkin puree, eggs, and oil until smooth.
- In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add dry ingredients to the wet and stir until just combined.
- Pour the batter into a greased loaf pan. Evenly sprinkle the chilled streusel on top. Optionally, add chopped nuts or chocolate chips.
- Preheat oven to 350°F (175°C). Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added flavor, include chopped nuts or chocolate chips in the batter or topping.
- Ensure butter in the streusel is cold for best crunch.
- You can substitute gluten-free baking flour for all-purpose flour if desired.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
