Streusel-Topped Pumpkin Bread
Pumpkin bread with a moist crumb and a sweet streusel topping. Perfect for fall.
Pumpkin bread with a moist crumb and a sweet streusel topping. Perfect for fall.
- 1/3 cup water
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/3 cup vegetable oil
- 1 cup pumpkin puree
- 1/3 cup flour
- stir together until well combined:
- 2 eggs lightly beaten
- sift together:
- 1 1/4 cups sugar
- 1 2/3 cups flour
- 3/4 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- streusel topping:
- 2 tbsp brown sugar
- 1 tbsp firm margarine
- Carbohydrate 44.2884125833333 g
- Cholesterol 31.02 mg
- Fat 8.05736 g
- Fiber 1.48207919192314 g
- Protein 3.75479733333333 g
- Saturated Fat 0.933946791666667 g
- Serving Size 1 1 Serving (104g)
- Sodium 3905.48156666683 mg
- Sugar 42.8063333914102 g
- Trans Fat 0.327182475000002 g
- Calories 261 calories
Step-by-step
- Stir pumpkin mixture and flour mixture together just until mixed.
- Pour into greased loaf pan.
- Combine streusel ingredients together with a fork until crumbly and pea-sized.
- Sprinkle over loaf.
- Bake at 350f for 45 or 50 minutes.
As the leaves change color and the air turns crisp, there's nothing quite like the aroma of pumpkin bread baking in the oven. This Streusel-Topped Pumpkin Bread is moist and fluffy, with a sweet and crunchy streusel topping that will make your taste buds dance.
This bread is incredibly easy to make, and it's the perfect way to use up leftover pumpkin puree. Simply stir together the pumpkin mixture and the flour mixture until just combined. Pour the batter into a greased loaf pan and sprinkle the streusel topping over the top. Pop it in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
This bread is delicious served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It's also great for breakfast, lunch, or a snack. So gather your ingredients and get ready to bake up a batch of this delicious fall treat!
