Shelly's Recipe

Streusel-Topped Pumpkin Bread

Category: Quick Breads

3/4 cup vegetable oil (I used canola)

2 large eggs

1 tablespoon vanilla extract

1 cup pumpkin puree

1-1/2 cups all purpose flour, divided

1 cup granulated sugar

1 teaspoon baking soda

3/4 teaspoon kosher salt, divided

1 teaspoon ground cinnamon, divided

1/2 cup packed light brown sugar

4 tablespoons cold unsalted butter, diced

Preheat the oven to 350 degrees and spray a 9×5 inch loaf pan with non stick cooking spray.

Add the oil, eggs, and vanilla to the bowl of a stand mixer (I just used a large bowl and a whisk and some elbow grease and I did just fine….)and beat until well combined. Add the pumpkin and beat on low to combine. Slowly add 1 cup of the flour, the sugar, baking soda, 1/2 teaspoon of the salt, and 1/2 teaspoon of the cinnamon and beat on low until just combined. Pour the batter into the prepared pan.

Add the brown sugar, the remaining 1/2 cup flour, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt to a medium bowl and mix to combine. With a fork or pastry cutter (I used a fork, but make sure the bowl isn’t too shallow or you’ll fling bits of streusel all over the kitchen….)cut the butter into the dry ingredients until well combined and crumbly; this takes about 5 minutes. Sprinkle over the bread (it will look like it’s too much streusel, but use EVERY LAST BIT OF IT). Bake for 55 to 65 minutes, until cooked through (my loaf took 75 minutes). Let cool.