There are just certain things that have to happen before my internal clock fully recognizes that it is offically fall.  The leaves changing color and falling off of the trees, the chill in the air that encourages me to bundle up in a sweater, waking up in the moring to a sky that is still dark and baking with pumpkin are a few of the cues that remind me that we will have to wait about 8 more chilly months for spring to come again.

Pumpkin is a great ingredient to bake with because it keeps baked goods extra moist for multiple days.  Many people have a pumpkin bread recipe, but this is not just any old pumpkin bread.  This pumpkin bread is incredibly moist and is topped with an extra special streusel topping.  Streusel-topped anything is enough to make me salivate, but this crunchy, brown sugary, sweet topping is an especially welcomed contrast to this soft and not-too-sweet bread.  I made this recipe into 3 mini loaves of bread instead of 1 larger loaf, but this recipe would be great as one larger loaf or even individual muffins.

*NOTE:  Anytime I change the size of container that I am baking in from what the recipe originally called for, I modify my baking time accordingly.  For example, if a recipe’s instructions are for 1 regular-sized loaf of bread but I would rather make multiple smaller loaves, I will check my smaller loaves after about 1/3-1/2 of the recommended baking time.  So if the regular-sized loaf is supposed to be baked for 50-60 minutes, I will check my loaves with a toothpick after ~25 minutes.  I use the same principle for cake vs. cupcakes.

This recipe was adapted from Jenny at Picky Palate from her brand new cookbook The Picky Palate Cookbook.  A full review of this amazing book is soon to come!

Pumpkin Streusel Bread

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 3 small loaves or 1 regular-sized loaf

Pumpkin Streusel Bread

Soft and moist pumpkin bread topped with sweet, crunchy streusel

Ingredients

    For the cake:
  • 3/4 cup canola oil
  • 2 eggs
  • 1 Tbsp vanilla
  • 1 cup pumpkin puree
  • 1 cup flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • For the streusel topping:
  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 tsp cinnamon
  • 4 Tbsp cold, unsalted butter, cut into small cubes

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease three 5 3/4 X 3" loaf pans (or one 9X5" loaf pan).
  3. For the cake:
  4. In a large bowl, mix oil, eggs and vanilla.
  5. Add pumpkin and mix well.
  6. Add 1 cup of flour, sugar, baking soda, salt and 1/2 tsp of cinnamon and mix until just combined.
  7. Pour batter into prepared pan(s).
  8. For the streusel topping:
  9. In a separate small bowl, combine remaining 1/2 cup flour, 1/2 tsp cinnamon, brown sugar and butter and mix with hands or pastry cutter until coarse crumbs form.
  10. Sprinkle topping evenly over batter.
  11. Bake 25-30 minutes for small loaves (50-60 minutes for one larger loaf) or until toothpick inserted into center of bread comes out clean.
  12. Cool completely before removing from pan, cutting and serving.
  13. Recipe adapted from The Picky Palate Cookbook

mix oil, eggs and vanilla

mix in pumpkin

add flour, sugar, baking soda and 1/2 tsp cinnamon and mix well

pour into prepared pans

make streusel topping by combing remaining ingredients and mixing until coarse crumbs form; sprinkle over batter

bake

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8 Comments ( Reply )

  1. Cassie | Bake Your Day
    Oct 25, 2012 @ 6:39 pm

    I love how moist pumpkin makes baked goods. I also love streusel. Love this!

    Reply

  2. SnoWhite @ Finding Joy in My Kitchen
    Oct 25, 2012 @ 6:45 pm

    I’d love a slice right now — especially with that yummy topping. Thanks for sharing this one!

    Reply

  3. luv what you do
    Oct 26, 2012 @ 7:50 pm

    I love pumpkin bread!!! This one looks incredible. I see it in my NEAR future. I am also loving those loaf pans…so cute!

    Reply

  4. sally @ sallys baking addiction
    Oct 28, 2012 @ 7:04 am

    I bake with pumpkin as much as I can this time of year – I haven’t made pumpkin bread this year yet, but it’s on my list! Love this streusel – it really is the perfect finishing touch!

    Reply

  5. Hayley @ The Domestic Rebel
    Oct 29, 2012 @ 5:44 pm

    I love how cute these little loaves are, Mercedes! And you can’t go wrong with cozy, soul-warming pumpkin bread!

    Reply

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