Description
This moist and flavorful pumpkin bread with a sweet crumb topping is the perfect fall treat. It’s simple to make, full of warm spices, and topped with a buttery streusel for added texture and sweetness.
Ingredients
- Pumpkin puree (not pumpkin pie filling)
- Vegetable oil: Canola or vegetable oil works great for moisture.
- Water: Helps with the bread’s moisture level.
- Eggs: Adds richness and structure.
- Flour: All-purpose flour for the base of the bread.
- Sugars: Both granulated and brown sugar for sweetness.
- Baking soda & salt: For leavening and flavor balance.
- Vanilla extract: Adds depth of flavor.
- Pumpkin pie spices: A blend of cinnamon, nutmeg, cloves, and ginger.
Instructions
- Preheat the oven: Set it to 350°F and prepare two loaf pans by lining the bottoms with parchment paper and greasing the sides.
- Mix the dry ingredients: In a large bowl, combine the flour, baking soda, salt, and pumpkin pie spices.
- Incorporate the wet ingredients: Stir in the sugars, followed by the oil, eggs, pumpkin puree, water, and vanilla. Mix until smooth.
- Make the crumb topping: Mix flour, brown sugar, and cinnamon in a separate bowl. Cut in the cold butter until crumbly.
- Assemble and bake: Pour the batter into the pans and sprinkle the crumb topping evenly. Bake for 55-65 minutes or until a toothpick comes out clean.
- Cool and serve: Let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack.
Notes
- Store the bread at room temperature for up to 4 days, or freeze it wrapped in plastic for up to 3 months.
- For a healthier version, substitute half of the oil with unsweetened applesauce.