
streusel pumpkin bread
I spend 9 months of the year waiting for fall. Waiting to wear boots, big cozy scarves, get pumpkin spice lattes.. and basically all things pumpkin. I learned how to make this streusel pumpkin bread from a Paula Deen cookbook. I like to pull it out every fall during pumpkin season. It’s a perfect fall breakfast, dessert, or snack. Best enjoyed with a hot cup of coffee.

streusel pumpkin bread
Recipe by Paula Deen
ingredients
streusel topping
- 2 1/2 T packed light brown sugar
- 2 1/2 T all-purpose flour
- 1/2 t ground cinnamon
- pinch of salt
- 2 t cold butter
pumpkin bread
- 1 1/2 c all-purpose flour
- 1 t baking soda
- 1 t baking powder
- 1 t salt
- 2 1/2 t pumpkin pie spice
- 1 c pumpkin puree
- 1 1/2 c vegetable oil
- 2 large eggs
- 1 1/2 c light brown sugar
- 1 t vanilla extract
instructions
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Preheat oven to 350° F. Line a loaf pan with aluminum foil or parchment paper. Lightly grease. Set aside.
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Make the streusel topping. In a medium bowl, mix together all ingredients, cutting the butter into the dry ingredients.
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In a large bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice. In a separate bowl, beat together pumpkin puree, vegetable oil, eggs, brown sugar, and vanilla extract until well combined.
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With a wooden spoon, mix wet ingredients into dry until just combined. Pour into loaf pan. Crumble streusel topping over top. Bake for 55 minutes - 1 hour, or until a toothpick inserted in the middle comes out clean and top is golden brown.
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Allow to cool completely on rack before removing.
what do you think?
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