Streusel Topped Pumpkin Bread
How to make Streusel Topped Pumpkin Bread Recipe - I stock up on cans of pumpkin so I can enjoy its deliciousness all year round. This simple pumpkin bread is great for any day of the week and even perfect for bake sales and gifts for friends. This is a simple recipe to have the kids help add ingredients to the mixer. The buttery cinnamon streusel gives a tempting slight crunch on top. Serve with fruit if desired.
Ingredients:
3⁄4 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract
1 cup pumpkin purée
11⁄2 cups all-purpose flour, divided
1 cup granulated sugar
1 teaspoon baking soda
3⁄4 teaspoon kosher salt, divided
1 teaspoon ground cinnamon, divided
1⁄2 cup packed light brown sugar
4 tablespoons (1⁄2 stick) cold unsalted butter, diced
Method:
1. Preheat the oven to 350°F and spray a 9×5-inch bread pan with nonstick cooking spray.
2. Add the oil, eggs, and vanilla to the bowl of a stand mixer and beat until well combined, 1 to 11⁄2 minutes. Add the pumpkin and beat on low to combine. Slowly add 1 cup of the flour, the sugar, baking soda, 1⁄2 teaspoon of the salt, and 1⁄2 teaspoon of the cinnamon and beat on low until just combined. Pour the batter into the prepared bread pan.
3. Add the brown sugar, the remaining 1⁄2 cup flour, 1⁄2 teaspoon cinnamon, and 1⁄4 teaspoon salt to a medium bowl and mix to combine. With a fork or pastry cutter, cut the butter into the dry ingredients until well combined and crumbly; this takes about 5 minutes. Sprinkle over the bread. Bake for 55 to 65 minutes, until cooked through. Let cool completely before slicing.
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| Streusel Topped Pumpkin Bread |
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