Description
A warm and comforting pumpkin streusel quick bread, perfect for autumn mornings and bake sales.
Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree (canned or homemade)
- 1 cup granulated sugar
- 1/2 cup light vegetable oil
- 2 large eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/2 cup brown sugar (for streusel topping)
- 1/3 cup all-purpose flour (for streusel topping)
- 1/4 cup cold butter, cubed (for streusel topping)
- 1 tsp cinnamon (for streusel topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Whisk wet ingredients: In a separate large bowl, beat the eggs with sugar until slightly thickened. Add pumpkin puree, vegetable oil, milk, and vanilla, stirring until smooth.
- Combine: Fold the dry ingredients into the wet until just combined — don’t overmix or the bread may be dense.
- Make streusel: In a small bowl, cut the cold butter into the brown sugar and flour until crumbly. Stir in the cinnamon.
- Assemble and bake: Pour half the batter into the loaf pan, sprinkle half the streusel, add the remaining batter, then top with the rest of the streusel. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in the pan, then transfer to a rack.
Notes
For best results, use room-temperature eggs and milk. Measure flour correctly to avoid a dry loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American