Christine's Cookbook

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.

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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.