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Over the weekend I made double chocolate brownies with pumpkin
buttercream frosting. They were delicious. Unfortunately they were not
photogenic. Not, in a very big way. As a consequence, I am going to have
to make them again and have another photo shoot, because this is a recipe you
absolutely must try. I had just enough leftover pumpkin from the buttercream to
give this recipe a try. Am I ever glad that I did! I do believe that this is
one of the best pumpkin loaves that I have ever tasted. I happen to be a big
fan of streusel, totally convinced that it improves everything it graces, which
may explain why I like this loaf so much. You have to make this one.
Streusel-Topped Pumpkin Loaf
Slightly adapted from
cookiesandcups.com
Crumb Topping:
½ c. flour
½ c. dark
brown sugar
½ t. pumpkin
pie spice
1/8 t. kosher salt
¼ c. cold unsalted butter, cubed
Pumpkin bread:
1 c. flour
1 t. baking soda
½ t. kosher salt
1 c. granulated sugar
¾ c. vegetable oil
2 large eggs
2 t. vanilla extract
1 c. pumpkin purée
2 t. pumpkin
pie spice
Preheat oven to 350°F. Spray an 8” x 4” loaf pan with
a Baker’s Joy; set aside
Prepare crumb topping: In the work bowl of a large or mini food processor combine
topping ingredients. Pulse until large crumbs are formed; set aside.
In a large bowl, whisk together flour, baking soda, and salt; set aside.
In another large bowl, whisk together sugar, oil, eggs, vanilla, pumpkin, and
pumpkin pie spice until smooth and blended. Pour the pumpkin mixture into the
flour mixture and whisk until smooth and no lumps remain.
Pour the batter into the prepared pan and top with prepared crumb mix. Bake for
55 to 60 minutes or until the loaf tests done. If you see the top is browning
too quickly, loosely tent with foil.
Remove from oven and allow the bread to cool in the pan for 20 to 30 minutes. Transfer
to a wire rack to cool completely. Serve warm or at room temperature. 
10 comments:
What a beautiful bread! I'm with you - streusel improves everything. I'm always ready to try another pumpkin bread recipe. I mean what else are you going to do with a cup of pumpkin? ;)
Streusel topping is a favourite of mine. This looks yummy!
Perfect loaf for the fall.
GirlFRIEND!!!!!!!!! You were NOT shy about the topping!!!! I like that! You weren’t just blowing a little dust over it and calling it quits. You went for the big show!!!!! Reminds me of that song “Fancy Like That”!!!🎶 🎵 🎧
Autumn season beginning here and this recipe match this season very very much. It is so new for us. I haven't tried it and want to try it. Thanks. Have a beautiful weekend.
I'm a big fan of streusel too! What's not to love? Your pumpkin loaf looks delicious; I wish I had some right now! And I look forward to seeing the double chocolate brownies with pumpkin buttercream frosting. Mmmmmmm!
Couldn't remember if I commented on this or not, but Pattie that streusel! I'm a big sucker for pumpkin bread. I'm looking forward to your brownies with that pumpkin buttercream.
Your Pumpkin Loaf looks fantastic! Thanks so much for sharing your awesome post with us and come back to see us soon!
Miz Helen
I didn't see where it could be printed. Looks good!
Lorie, all you need to do it just cut and paste into another document. If you can’t do that, here’s the recipe below that you can cut and paste.
Streusel-Topped Pumpkin Loaf
Crumb Topping:
- ½ cup flour
- ½ cup dark brown sugar
- ½ tsp pumpkin pie spice
- ⅛ tsp kosher salt
- ¼ cup cold unsalted butter, cubed
Pumpkin Bread:
- 1 cup flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup granulated sugar
- ¾ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup pumpkin purée
- 2 tsp pumpkin pie spice
1. Preheat oven to 350°F. Grease an 8x4-inch loaf pan with Baker’s Joy.
2. **Crumb Topping:** Pulse flour, brown sugar, pumpkin pie spice, salt, and butter in a food processor until large crumbs form. Set aside.
3. **Pumpkin Bread:** Whisk flour, baking soda, and salt in a large bowl. In another bowl, whisk sugar, oil, eggs, vanilla, pumpkin, and pumpkin pie spice until smooth. Combine wet and dry mixtures, whisking until no lumps remain.
4. Pour batter into prepared pan, top with crumb mixture. Bake 55–60 minutes, or until a toothpick comes out clean. Tent with foil if browning too quickly.
5. Cool in pan for 20–30 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
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