Streusel Pumpkin Bread

$- 1 ¾ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup canned pumpkin puree - ½ cup vegetable oil - 1 cup granulated sugar - ½ cup brown sugar, packed - 3 large eggs - 1 teaspoon vanilla extract - ¾ cup chopped walnuts or pecans (optional) - ½ cup all-purpose flour - ⅓ cup brown sugar, packed - ½ teaspoon ground cinnamon - ¼ cup cold salted butter, cubed Let's dive into the ingredients that make this Streusel Pumpkin Bread so special. The dry ingredients create the perfect base. Start with the all-purpose flour, which gives the bread its structure. Baking powder and baking soda help it rise, while spices like cinnamon, nutmeg, and ginger add warmth and flavor. Salt balances the sweetness. Next, we have the wet ingredients. Canned pumpkin puree adds moisture and flavor. Vegetable oil keeps the bread soft. The mix of granulated sugar and brown sugar sweetens it perfectly. Eggs bind everything together, while vanilla extract brings in a hint of sweetness. If you choose to add walnuts or pecans, they give a nice crunch. Lastly, the streusel topping adds that delightful crunch. It consists of flour, brown sugar, and cinnamon. The cold butter, cut into the mix, creates crumbly goodness. This topping is key for that sweet, crunchy finish. Gather these ingredients, and you're ready to bake a delicious loaf of Streusel Pumpkin Bread! - Preheat your oven to 350°F (175°C). - Grease a 9x5-inch loaf pan and set aside. - In a medium bowl, whisk together: - 1 ¾ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt This mix gives your bread a warm and spicy flavor. - In a large bowl, mix together: - 1 cup canned pumpkin puree - ½ cup vegetable oil - 1 cup granulated sugar - ½ cup brown sugar, packed - 3 large eggs - 1 teaspoon vanilla extract Whisk until smooth. The mixture should feel creamy and rich. - Gradually add the dry mix to the wet mix. - Stir gently until just combined. - Fold in ¾ cup chopped walnuts or pecans if you like. Be careful not to overmix. This keeps the bread soft. - In a small bowl, mix together: - ½ cup all-purpose flour - ⅓ cup brown sugar, packed - ½ teaspoon ground cinnamon - Cut in ¼ cup cold salted butter until crumbly. This topping adds a sweet crunch. - Pour the batter into the greased pan. - Sprinkle the streusel topping evenly over the batter. - Bake for 50-60 minutes. Check with a toothpick; it should come out clean. Let the bread cool for about 10 minutes in the pan. Then, transfer it to a wire rack to cool completely. Enjoy your homemade treat! To get the best texture in your Streusel Pumpkin Bread, avoid overmixing the batter. Mix just until the dry and wet ingredients blend. Overmixing can make the bread dense and tough. Use a toothpick to check if it’s done. Insert the toothpick into the center. If it comes out clean or with a few crumbs, it's ready! Add spices to boost flavor. Try a pinch of allspice or a dash of cloves. You can also add a bit of maple syrup for sweetness. If you want, use flavored oils like coconut or nut oil. They add a nice twist to the taste. To slice the bread well, use a sharp knife. Cut it into even slices for a nice look. Serve the slices on a wooden board for a rustic feel. Garnish with a sprinkle of cinnamon or some nuts. A small dish of cream cheese or butter goes well on the side. It makes the dish more inviting! {{image_2}} If you want to skip the nuts, it’s simple! You can replace the walnuts or pecans with seeds. Chia seeds or pumpkin seeds work well. If you prefer no crunchy bits, just leave them out entirely. The bread will still be moist and tasty. Want to mix things up? Add chocolate chips for a sweet twist. Dried fruits like raisins or cranberries add a fun chewiness. You can also play with spices. Try adding allspice or cloves for a new taste. Experimenting with different extracts like almond or orange can brighten the flavor too. For a gluten-free option, use a gluten-free flour blend. Brands like Bob’s Red Mill or King Arthur Flour have great choices. Just make sure it has xanthan gum or add a bit to help with texture. Your bread will be soft and delicious, just like the classic version! To store leftover Streusel Pumpkin Bread, keep it at room temperature. Wrap it in plastic wrap or place it in an airtight container. This will keep the bread moist for about three days. If you notice it getting dry or hard, it’s best to eat it quickly. For longer storage, you can freeze the bread. Wrap it tightly in plastic wrap, then place it in a freezer bag. This method helps prevent freezer burn. It will stay fresh for up to three months. To thaw, remove it from the freezer and let it sit at room temperature for a few hours. You can also heat it in the oven at 350°F for about 10 minutes. Check for signs of spoilage before eating. If the bread has a strange smell or shows mold, throw it away. Fresh Streusel Pumpkin Bread lasts up to three days at room temperature and about three months in the freezer. When in doubt, it's better to be safe and not eat it. Streusel pumpkin bread lasts about 3 to 5 days when stored at room temperature. Wrap it well in plastic wrap or foil to keep it fresh. If you want to store it longer, freezing is a great option. Yes, you can make this bread in advance. It tastes great after a day or two. Just let it cool completely before wrapping it. This allows the flavors to blend well. You can serve this bread with cream cheese or butter. A bit of cinnamon on top adds flavor. It pairs nicely with coffee or tea for a warm treat. This recipe is not vegan as it contains eggs and butter. To make it vegan, you can use flax eggs and a plant-based butter. This keeps the texture while making it suitable for vegan diets. To make this bread healthier, you can reduce the sugar by half. You can also use whole wheat flour instead of all-purpose flour. Adding applesauce can keep it moist and add natural sweetness. You learned how to make delicious Streusel Pumpkin Bread in this post. We covered the right ingredients, from dry to wet. I shared step-by-step instructions for mixing and baking. We also explored ideas for variations, storage, and tips for a perfect loaf. Enjoy your baking adventure! This bread is sure to delight everyone. Whether you stick to the classic recipe or try a twist, you can't go wrong. Happy baking!$

Indulge in the delicious flavors of homemade Spiced Streusel Pumpkin Bread! This easy recipe combines pumpkin puree, warm spices, and a crunchy streusel topping for a delightful treat perfect for fall. With just a few simple ingredients, you can bake a loaf that is moist and bursting with flavor. Don’t miss out—click through to discover this mouthwatering recipe that will make your kitchen smell heavenly and impress your family and friends!

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Ingredients

1 ¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup canned pumpkin puree

½ cup vegetable oil

1 cup granulated sugar

½ cup brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

¾ cup chopped walnuts or pecans (optional)

Streusel Topping:

½ cup all-purpose flour

⅓ cup brown sugar, packed

½ teaspoon ground cinnamon

¼ cup cold salted butter, cubed

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and well blended.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in the chopped walnuts or pecans.

Pour the pumpkin batter into the prepared loaf pan, spreading it evenly.

For the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Sprinkle the streusel topping evenly over the pumpkin batter in the loaf pan.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

- Presentation Tips: Slice the bread and serve it on a wooden board, garnished with a sprinkle of cinnamon and a few additional nuts for visual appeal. A small dish of cream cheese or butter on the side would enhance the experience!