streusel pumpkin bread

streusel pumpkin bread

baking breakfast recipes sweets

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

 

streusel pumpkin bread

Recipe by Paula Deen

course Breakfast, Dessert
cuisine American
keyword baking, bread, fall, pumpkin, pumpkin bread
Author Christine

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

  1. Preheat oven to 350° F. Line a loaf pan with aluminum foil or parchment paper. Lightly grease. Set aside.
  2. Make the streusel topping. In a medium bowl, mix together all ingredients, cutting the butter into the dry ingredients.
  3. 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.
  4. 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.
  5. Allow to cool completely on rack before removing.