Pumpkin Streusel Bread

$- 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt This bread shines because of its main ingredients. Canned pumpkin puree gives it rich flavor and moisture. I love using both granulated and brown sugar. They create a nice balance of sweetness. Vegetable oil makes the bread soft and tender. Two large eggs help bind everything together. Vanilla extract adds a lovely depth of flavor. All-purpose flour provides the structure. Baking powder and baking soda help the bread rise. The spices—cinnamon, nutmeg, and ginger—bring warmth and a hint of fall. Lastly, salt enhances all these flavors. - 1/2 cup chopped walnuts or pecans (optional) - 1/3 cup all-purpose flour (for streusel) - 1/4 cup packed brown sugar (for streusel) - 1/4 teaspoon ground cinnamon (for streusel) - 3 tablespoons cold butter, cut into small cubes (for streusel) You can add chopped walnuts or pecans for a nice crunch. They also add flavor and texture. The streusel topping is a great way to elevate the bread. It gives a sweet, crumbly layer on top. The combination of flour, brown sugar, and cinnamon in the streusel creates a tasty contrast to the soft bread. The cold butter helps form those delightful crumbs. These optional ingredients make the bread even more special. They add personal touches that can suit your taste. - Preheat your oven to 350°F (175°C). - Grease a 9x5 inch loaf pan with cooking spray or butter. - In a big bowl, mix the wet ingredients. - Add 1 cup of canned pumpkin puree. - Pour in 1/2 cup of granulated sugar. - Add 1/2 cup of packed brown sugar. - Mix in 1/2 cup of vegetable oil. - Crack in 2 large eggs. - Add 1 teaspoon of vanilla extract. - Whisk until smooth. - In another bowl, combine the dry ingredients. - Whisk together 1 1/2 cups of all-purpose flour. - Add 1 teaspoon of baking powder. - Add 1 teaspoon of baking soda. - Mix in 1 teaspoon of ground cinnamon. - Add 1/2 teaspoon of ground nutmeg. - Add 1/2 teaspoon of ground ginger. - Mix in 1/2 teaspoon of salt. - Gradually add the dry mix to the wet mix. - Stir gently with a spatula. - Stop mixing when combined. - If you like, fold in 1/2 cup of chopped walnuts or pecans. - Now, prepare the streusel topping. - In a small bowl, mix 1/3 cup of all-purpose flour. - Add 1/4 cup of packed brown sugar. - Mix in 1/4 teaspoon of ground cinnamon. - Add 3 tablespoons of cold butter, cut into small cubes. - Use your fingers to rub the butter into the dry mix until it looks like coarse crumbs. - Pour the pumpkin bread batter into the greased loaf pan. - Spread it evenly with a spatula. - Sprinkle the streusel topping over the batter. - Place the loaf pan in the oven. - Bake for 55-65 minutes. - Check if it’s done by inserting a toothpick in the center. - It’s ready when the toothpick comes out clean or with a few moist crumbs. When mixing your batter, avoid overmixing. Overmixing makes the bread tough. Mix just until you see no dry flour. This keeps the bread soft and fluffy. Using room temperature ingredients helps too. Eggs and oil mix better when they are not cold. Take them out of the fridge ahead of time. To check for doneness, use a toothpick. Insert it in the center of the bread. If it comes out clean or with a few crumbs, it is done. Baking times may change based on your oven. If your oven runs hot, start checking a bit earlier. If it runs cool, you may need to bake a little longer. For a lovely presentation, slice warm bread. Drizzle a simple glaze on top. To make this glaze, mix powdered sugar with a splash of milk. You can also sprinkle some cinnamon on each slice. Serve with coffee or tea for a cozy treat. For a twist, try pairing it with cream cheese or apple butter. {{image_4}} You can make pumpkin streusel bread even more fun by adding chocolate chips. The rich chocolate pairs well with the warm spices. Just fold in about 1 cup of semi-sweet chocolate chips into the batter before baking. Another way to change the flavor is to experiment with spices. Instead of just cinnamon, try adding cardamom or allspice. Each spice will give your bread a unique taste. Just use about 1/2 teaspoon of any new spice you choose. If you need a gluten-free option, you can substitute all-purpose flour with a gluten-free blend. Make sure the blend has xanthan gum to help with texture. Use the same amount as the original recipe. For vegan substitutions, swap the eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. You can also use applesauce or mashed bananas as egg replacements. Use 1/4 cup for each egg. You can store pumpkin streusel bread in two ways: at room temperature or in the fridge. - Room Temperature: If you plan to eat the bread within a few days, keep it at room temperature. Place it in an airtight container or wrap it in plastic wrap. This keeps the bread moist and fresh. - Refrigeration: For longer storage, put the bread in the fridge. Wrap it tightly in plastic or foil to prevent drying out. This method can help it last up to a week. Freezing is a great way to enjoy pumpkin bread later. Here’s how to do it: - How to Freeze Effectively: First, let the bread cool completely. Then, slice it if you like. Wrap each slice in plastic wrap, then place them in a freezer bag. Remove as much air as possible before sealing. - Thawing Instructions for Best Results: To thaw, take the bread out of the freezer. Leave it in the fridge overnight or on the counter for a few hours. This keeps it soft and tasty, just like fresh-baked bread. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, puree it until smooth. This gives a fresh taste and nice texture. How to tell if my bread has gone bad? Look for mold or an off smell. If it feels dry or hard, it might not be good. Trust your senses. What can I serve with pumpkin bread? Pumpkin bread tastes great with butter or cream cheese. You can also serve it with a warm drink like tea or coffee. How long will the bread last? Store it in an airtight container at room temperature. It should last about 3-5 days. For longer storage, try freezing it. Can I make this bread ahead of time? Yes, you can bake it a day or two ahead. Just store it well to keep it moist. Reheat slices for a warm treat! Pumpkin streusel bread combines simple ingredients for a tasty treat. We explored key components like pumpkin puree, sugars, and spices. I shared steps to prepare and bake the bread perfectly. Tips for mixing and serving enhance the experience. You can even try fun variations or dietary substitutions. Whether you store your bread or freeze it, you’ll enjoy its flavor for longer. This bread is a delightful way to celebrate the season. Enjoy each slice and get creative with your additions!$

Get ready to delight your taste buds with this delicious Pumpkin Spice Streusel Bread! This easy recipe features the perfect blend of cozy spices and a crunchy streusel topping, making it a must-try for fall. With simple ingredients like pumpkin puree, warm spices, and nuts, you can create a moist and flavorful loaf that your family and friends will love. Click through to explore the full recipe and bring the warmth of pumpkin spice to your kitchen today!

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Ingredients

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

Streusel Topping:

1/3 cup all-purpose flour

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

3 tablespoons cold butter, cut into small cubes

Instructions

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly with cooking spray or butter, and set it aside for later use.

Mix Wet Ingredients: In a spacious mixing bowl, use a whisk to blend together the pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is completely smooth and well integrated.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Ensure the ingredients are evenly distributed.

Combine Mixtures: Gradually pour the dry mixtures into the wet ingredients bowl, stirring gently with a spatula or wooden spoon. Mix until the batter is just combined; take care not to overmix. If desired, fold in the chopped walnuts or pecans to add texture.

Prepare Streusel Topping: In a small bowl, combine the flour, packed brown sugar, and ground cinnamon for the streusel topping. Add the cold cubed butter and use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.

Assemble in Pan: Carefully pour the pumpkin bread batter into the greased loaf pan and spread it evenly. Sprinkle the streusel topping generously over the batter, ensuring an even distribution.

Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool: After baking, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, gently transfer the loaf onto a wire rack to cool completely.

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

- Presentation Tips: Slice the warm bread and serve it drizzled with a simple glaze made from powdered sugar mixed with a splash of milk. For an added touch, sprinkle a dash of cinnamon on top of each slice before serving for a beautiful finish.