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.
Unlike a standard quick bread that relies on a uniform crumb throughout, this spiced loaf introduces textural contrast through a crumbly, pea-sized streusel topping. Dense quick breads benefit enormously from acidic beverages that cut through the richness of vegetable oil and sugar. Hot black coffee or unsweetened chai tea provides the necessary bitterness to balance the sweetness of the pumpkin puree and sugar mixture. Alternatively, pairing the sliced loaf with sharp cheddar cheese creates a classic regional contrast between sweet pastry and savory dairy.
Baking and Service Considerations
When combining the wet and dry components, mix them just until incorporated to prevent gluten overdevelopment, which results in a tough texture instead of a tender crumb. Bake the loaf in a greased pan at 350 degrees Fahrenheit until a wooden pick inserted into the center emerges clean. Cool the loaf completely on a wire rack before slicing to allow the interior structure to set properly.
- Replace the firm margarine in the streusel with an equal quantity of solid coconut oil if dairy alternatives are required.
- Store the cooled loaf in an airtight container at room temperature for up to three days to maintain moisture.
- Check the loaf at 45 minutes to prevent the exterior spices from scorching.
