Streusel Pumpkin Loaf

$- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 3/4 cup packed brown sugar - 1/4 cup granulated sugar - 3 large eggs - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 cup all-purpose flour - 1/2 cup old-fashioned oats - 1/3 cup brown sugar - 1/4 cup unsalted butter, melted - 1 teaspoon ground cinnamon - 1/4 cup chopped walnuts or pecans (optional) The ingredients for the pumpkin loaf and streusel topping come together to create a warm, spiced treat. The pumpkin puree makes the loaf moist and adds a rich flavor. Using both brown and granulated sugar gives a nice sweetness and depth. The eggs help bind everything while adding a tender crumb. For the streusel topping, the oats and nuts add a delightful crunch. You can choose walnuts or pecans based on your taste. If you want a nut-free version, simply skip the nuts. Each ingredient plays an important role in making this loaf a fall favorite. When you gather your ingredients, remember the joy of baking. This loaf fills your kitchen with warmth and comfort. The spices like cinnamon and nutmeg offer a classic fall aroma. Get ready to enjoy a slice of this delightful treat soon! 1. First, preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan well to prevent sticking. 2. In a large bowl, mix 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 3/4 cup of packed brown sugar, 1/4 cup of granulated sugar, and 3 large eggs. Whisk these ingredients together until smooth and creamy. 1. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and spices: 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of salt, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. Make sure they are well mixed. 1. Gently add the dry ingredients into the pumpkin mixture. Use a spatula to fold them together. Be careful not to overmix. This helps keep your loaf tender. 1. In a separate bowl, mix 1/2 cup of all-purpose flour, 1/2 cup of old-fashioned oats, 1/3 cup of brown sugar, 1/4 cup of melted butter, and 1 teaspoon of ground cinnamon. Stir until it looks like coarse crumbs. 2. If you want extra crunch, add 1/4 cup of chopped walnuts or pecans to the mixture. 1. Pour the pumpkin batter into the greased loaf pan. Use a spatula to smooth the top. 2. Evenly sprinkle the streusel topping over the batter. Bake in the oven for 60-70 minutes. Check if it’s done by inserting a toothpick into the center. It should come out clean when ready. 1. After baking, let the loaf cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. 2. For a nice presentation, slice the loaf into thick pieces. Serve it on a rustic wooden board. You can dust the top with powdered sugar and add a dollop of whipped cream for a lovely touch. To get the best texture in your loaf, avoid overmixing. When you mix too much, the loaf can turn out tough. Gently fold the dry ingredients into the wet until just combined. You want some lumps for a tender crumb. A good batter should be thick but not dry. To know when your loaf is done, use a toothpick. Insert it in the center of the loaf. If it comes out clean, it's ready. Baking times can vary based on your oven. Start checking around 60 minutes, but it may take up to 70 minutes. Keep an eye on it! You can add spices like allspice or cloves for more depth. A splash of vanilla extract adds a nice touch too. For serving, whipped cream on the side pairs well. You can also sprinkle some cinnamon sugar on top for extra flavor. {{image_4}} You can use different nuts in your streusel topping. Walnuts give a nice crunch and flavor. Pecans add a sweet and buttery taste. Both are great choices, but feel free to mix it up! - Other great nut options to consider: - Almonds add a delicate flavor. - Hazelnuts bring a rich, earthy taste. - Cashews offer a creamy texture. If you need a gluten-free option, you can use gluten-free flour. Be sure to check the blend; some work better than others. A one-to-one gluten-free flour can work well in this recipe. - Tips on using gluten-free flour: - You may need to add a bit more moisture. - Be careful not to overmix the batter. You can make a vegan version of this loaf easily! Just replace eggs and dairy with plant-based options. Use flax eggs or applesauce for the eggs. Coconut milk or almond milk can replace the dairy. - Substitutes for eggs and dairy: - 1 tablespoon of ground flaxseed plus 3 tablespoons of water = 1 egg. - Use almond or oat milk instead of regular milk. - Tips for moisture retention: - Add extra pumpkin puree for added moisture. - Check baking time, as it may differ slightly. To keep your Streusel Pumpkin Loaf fresh, refrigeration is key. Wrap the loaf tightly in plastic wrap or aluminum foil. This prevents it from drying out or absorbing other smells in the fridge. You can also place it in an airtight container for added protection. It will stay fresh for about 4-5 days. If you want to save some for later, freezing works great. Here’s how to do it: 1. First, let the loaf cool completely. 2. Cut it into slices or keep it whole. 3. Wrap each slice or the whole loaf in plastic wrap. 4. Then, place it in a freezer-safe bag or container. 5. Label it with the date. It can last up to 3 months in the freezer. When you’re ready to enjoy, take it out and let it thaw in the fridge overnight. For a quick option, you can leave it on the counter for a few hours. Once thawed, you can serve it warm or at room temperature. At room temperature, your loaf will stay good for about 2-3 days. Just keep it in a cool, dry place. If you put it in the fridge, it can last longer, about 4-5 days. Remember, the colder it is, the longer it will stay fresh. Yes, you can use fresh pumpkin! Start by selecting a small, sweet pumpkin, like a sugar pumpkin. Cut it in half and remove the seeds. Roast the halves in the oven at 400°F for 45 minutes until soft. Let it cool, then scoop out the flesh. Blend it until smooth. Use this as a one-to-one substitute for canned pumpkin puree in the recipe. To check if your loaf is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, your loaf is ready. Look for a golden-brown crust and a firm top. If the toothpick has wet batter, bake it a bit longer. You can enjoy this loaf plain or with toppings. Try adding a spread of cream cheese for a rich flavor. Whipped cream is also a great choice. For a crunchy touch, sprinkle some chopped nuts or seeds on top. You can serve it warm or at room temperature. To make it healthier, swap out some sugar. Use less brown sugar or try honey or maple syrup. You can also use applesauce instead of oil for moisture. Adding seeds, like chia or flaxseed, boosts nutrition too. They add fiber and healthy fats without changing the taste. In this blog post, we explored the fun of making a delicious pumpkin loaf. We looked at key ingredients for both the loaf and streusel topping. Step-by-step instructions made it easy to follow along. Tips helped you achieve perfect texture and flavor, while variations catered to different diets. Lastly, we covered storage tips to keep your loaf fresh. Embrace the joy of baking this season and enjoy every slice. Your pumpkin loaf adventure starts now!$

Indulge in the flavors of fall with this delightful streusel pumpkin loaf! This easy recipe combines the warmth of pumpkin and spices with a crunchy streusel topping for a perfect treat any time of the day. Discover simple steps to create this cozy loaf that will fill your home with delicious aromas. Click through to explore the full recipe and enjoy a slice of autumn bliss today!

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Ingredients

For the Pumpkin Loaf:

1 cup canned pumpkin puree

1/2 cup vegetable oil

3/4 cup packed brown sugar

1/4 cup granulated sugar

3 large eggs

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

For the Streusel Topping:

1/2 cup all-purpose flour

1/2 cup old-fashioned oats

1/3 cup brown sugar

1/4 cup unsalted butter, melted

1 teaspoon ground cinnamon

1/4 cup chopped walnuts or pecans (optional)

Instructions

Begin by preheating your oven to 350°F (175°C). Generously grease a 9x5-inch loaf pan to prevent sticking.

In a large mixing bowl, add the pumpkin puree, vegetable oil, brown sugar, granulated sugar, and eggs. Use a whisk to blend these ingredients together until the mixture is smooth and creamy.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, salt, ginger, and cloves until evenly combined.

Slowly incorporate the dry ingredients into the pumpkin mixture. Use a spatula to gently fold them together until just combined. Be careful not to overmix to maintain a tender loaf.

In another bowl, prepare the streusel topping by mixing together the flour, oats, brown sugar, melted butter, and ground cinnamon. Stir until the mixture resembles coarse crumbs. If you’re adding nuts, mix them in at this stage.

Pour the prepared pumpkin batter into the greased loaf pan, smoothing the top with a spatula. Evenly sprinkle the streusel topping over the batter to create a delicious crust.

Bake in the preheated oven for 60-70 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your loaf is ready!

Once done, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 8 slices

- Presentation Tips: Slice the loaf into generous pieces and serve it on a charming rustic wooden board. For an extra touch of elegance, dust the top with a light sprinkle of powdered sugar and add a dollop of whipped cream on the side to enhance the cozy autumn flavor experience!