Ingredients
- 2 cups + ¼ cup all purpose flour
- 1 + ½ cup pumpkin puree such as libbys or homemade, I prefer to roast it in the oven at about 400 F until pumpkin is soft enough to blend it into puree easily
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temp
- ¾ cup unsalted butter melted and cooled
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
For Streusel Topping
- 8 tablespoon Unsalted butter very cold, cut into smaller cubes, almost frozen
- ½ cup + 1 tablespoon all purpose flour
- 1-2 teaspoon ground cinnamon more you add the darker the streusel topping will bake.
- ⅓ cup brown sugar
Instructions
- Preheat the oven to 350 F.
- Beat the eggs with a mixer on low, add butter, sugars, vanilla. Mix again until combined.
- In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low. Add pumpkin puree. I like to keep the puree wrapped in a linen or some sort of cloth and squeeze out the excess moisture, even with canned pumpkin puree. It really helps with the bread texture.
- In a large bowl combine streusel topping ingredients until you get crumbs. The easiest is to use your hands for this!
- Pour half of the batter into a 9 x 5 inch loaf tin (greased or lined with parchment paper). Add half of the streusel topping and carefully add another layer of batter. Top with streusel topping.
- Bake for 55 minutes to an hour until the toothpick inserted into the center comes out clean, dry or with a few breadcrumbs. Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely. Cut in slices and serve right away.
Notes
- Every oven is different, I recommend checking the bread towards the last 55 minutes. If the top gets too brown, cover with foil until the end.
- For fresh flavor and texture It is better to consume the bread within 2 days but feel free to refrigerate for 3-4 days for later.
- Pumpkin puree - keep it dry and squeeze out the excess water with a cloth and a fine mesh strainer. This is recommended for both, canned or homemade pumpkin puree. This will help with moist bread texture and bake evenly.