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Streusel Topped Pumpkin Loaf Recipe

Streusel Topped Pumpkin Loaf Recipe
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★★★★★

4.8 from 5 reviews

This moist and flavorful Streusel Topped Pumpkin Loaf combines the warm spices of pumpkin pie spice with a crumbly, buttery streusel topping. Perfect for fall or any time you crave a comforting spiced treat, this loaf is easy to prepare and bakes up tender with a deliciously sweet and crunchy topping.

Ingredients

Scale

Crumb Topping:

  • ½ cup all-purpose flour
  • ½ cup dark brown sugar
  • ½ teaspoon pumpkin pie spice
  • 1/8 teaspoon kosher salt
  • ¼ cup cold unsalted butter, cubed

Pumpkin Bread:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar
  • ¾ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin purée
  • 2 teaspoons pumpkin pie spice

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8-inch by 4-inch loaf pan thoroughly with Baker’s Joy or a non-stick spray. Set aside.
  2. Make the Crumb Topping: In the bowl of a large or mini food processor, combine the flour, dark brown sugar, pumpkin pie spice, kosher salt, and cold cubed butter. Pulse until large crumbs form. Set the crumb topping mixture aside.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
  4. Combine Wet Ingredients: In another large bowl, whisk together the granulated sugar, vegetable oil, eggs, vanilla extract, pumpkin purée, and pumpkin pie spice until the mixture is smooth and evenly blended.
  5. Combine Wet and Dry: Pour the wet pumpkin mixture into the bowl with dry ingredients. Whisk gently until the batter is smooth and free of lumps.
  6. Assemble and Bake: Pour the batter into the prepared loaf pan, spreading evenly. Sprinkle the prepared crumb topping evenly over the batter. Bake for 55 to 60 minutes, or until a toothpick inserted near the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil during the last 15 minutes.
  7. Cool and Serve: Remove the loaf from the oven. Let it cool in the pan on a wire rack for 20 to 30 minutes. Then transfer the loaf to the rack to cool completely. Serve warm or at room temperature for best flavor and texture.

Notes

  • Use cold butter for the crumb topping to ensure it creates a nice crumbly texture.
  • If you don’t have a food processor, you can cut the butter into the dry ingredients using a fork or pastry cutter.
  • Make sure the pumpkin purée is plain and not pumpkin pie filling, which contains added sugar and spices.
  • Store leftover pumpkin loaf tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • This loaf freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature.
  • Check doneness using a toothpick; if it comes out with moist crumbs but no wet batter, the loaf is done.

Nutrition

Keywords: pumpkin loaf, streusel topping, pumpkin bread, fall recipe, spiced loaf, quick bread, pumpkin dessert

Find it online: https://kitchenwithkai.com/streusel-topped-pumpkin-loaf-recipe/