Pumpkin Streusel Bread

$- 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt These dry ingredients form the base of our Pumpkin Streusel Bread. All-purpose flour gives the bread its structure. Baking soda and baking powder help it rise. The ground spices, like cinnamon, nutmeg, and ginger, add warmth and flavor. Finally, salt enhances all these tastes. - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract The wet ingredients bring moisture and sweetness. Granulated sugar and brown sugar make the bread sweet. Vegetable oil keeps it soft and moist. Eggs bind everything together. Canned pumpkin puree gives it that rich, fall flavor. Vanilla extract adds a nice touch of warmth. - 1/2 cup all-purpose flour - 1/2 cup rolled oats - 1/3 cup brown sugar, packed - 1 teaspoon ground cinnamon - 1/4 cup cold unsalted butter, cubed The streusel topping adds a crunchy layer. All-purpose flour and oats make it hearty. Brown sugar sweetens it up, while cinnamon adds spice. Cold unsalted butter brings it all together, creating a crumbly texture. This topping is a must for a delicious finish to our bread. First, set your oven to 350°F (175°C). This helps the bread bake evenly. Next, take a 9x5 inch loaf pan. Grease it well to prevent sticking. You can use butter or cooking spray for this step. In a medium bowl, whisk together the dry ingredients. Combine 2 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. This mix gives the bread flavor. In a large bowl, mix the wet ingredients. Combine 1 cup of granulated sugar, 1/2 cup of brown sugar, and 1/2 cup of vegetable oil. Stir until smooth. Then, add 2 large eggs, one by one. Mix well after each egg. Finally, add 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract. Stir until everything blends well. Now, it’s time to mix the wet and dry ingredients. Gradually add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix. Overmixing can make the bread dense and tough. For the streusel topping, mix the ingredients in a small bowl. Combine 1/2 cup of flour, 1/2 cup of rolled oats, 1/3 cup of brown sugar, and 1 teaspoon of ground cinnamon. Then, add 1/4 cup of cold unsalted butter, cubed. Use your fingers or a pastry cutter to mix until it looks crumbly. Pour half of the pumpkin batter into the greased loaf pan. Next, sprinkle half of the streusel topping over the batter. Pour the rest of the pumpkin batter on top, then add the remaining streusel topping. This layering adds flavor and texture. Place the loaf pan in the preheated oven. Bake for 60 to 70 minutes. To check if it’s ready, insert a toothpick into the center. If it comes out clean, the bread is done. Once baked, let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. To keep your Pumpkin Streusel Bread moist, measure your ingredients carefully. Too much flour or sugar can dry out the bread. I recommend using a kitchen scale for the best results. Fresh pumpkin puree is key. It adds natural moisture and flavor. You can use canned pumpkin, but make sure it is pure pumpkin, not pie filling. Get the streusel just right for a perfect crunch. Combine flour, oats, brown sugar, and cinnamon in a bowl. Add cold butter and mix until it crumbles. The right texture should look like coarse sand. If you want it sweeter, add a bit more brown sugar. This will balance the bread’s flavors nicely. When it’s time to slice, use a serrated knife for clean cuts. Present the bread on a rustic wooden board. You can dust it with powdered sugar for a festive look. Garnish with a sprinkle of cinnamon or a few pumpkin seeds. These touches make each slice more inviting and fun to eat! {{image_2}} You can easily add nuts to your pumpkin streusel bread. Chopped walnuts or pecans add a nice crunch. Just mix in 1/2 cup of your favorite nuts into the batter. You can also use chocolate chips for a sweet twist. Adding 1/2 cup of chocolate chips makes the bread even more decadent. If you need a gluten-free version, you can swap the all-purpose flour. Use almond flour or a gluten-free all-purpose blend instead. This will keep your bread delicious. You may need to adjust the baking time slightly. Start with the same time, but check for doneness a bit earlier. To make this bread vegan, you can substitute the eggs and oil. Use flax eggs by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let it sit for a few minutes to thicken. For oil, try using applesauce instead. It keeps the bread moist. For sugar, use coconut sugar or maple syrup to keep it natural. Store your Pumpkin Streusel Bread at room temperature for the best taste. Use an airtight container to keep the bread fresh. If you live in a humid area, refrigeration may help. However, it can make the bread dry. Always check for moisture before sealing your container. To freeze the bread, let it cool completely first. Wrap it tightly in plastic wrap, then place it in a freezer bag. Remove as much air as possible to prevent freezer burn. For thawing, take the bread out and leave it at room temperature. It should thaw in about 2 hours. Enjoy your Pumpkin Streusel Bread within a week for peak freshness. Store it properly, and it will stay tasty. If frozen, it can last up to three months. Just remember, the sooner you enjoy it, the better the flavors will be! To make Pumpkin Streusel Bread, gather your ingredients first. You need flour, baking soda, baking powder, spices, sugar, oil, eggs, pumpkin puree, and vanilla. Mix the dry ingredients in one bowl. In another bowl, blend the sugars and oil. Add eggs, pumpkin, and vanilla. Combine both mixtures but do not overmix. Prepare the streusel topping by mixing flour, oats, sugar, and butter. Layer half the batter in a greased pan, sprinkle half of the streusel, add the rest of the batter, and top with streusel. Bake at 350°F for 60-70 minutes until a toothpick comes out clean. If you need an egg substitute, choose one of these options: - 1/4 cup unsweetened applesauce - 1/4 cup mashed banana - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water - 1/4 cup yogurt These substitutes work well in baking and help keep the bread moist. To check if your Pumpkin Streusel Bread is done, look for these signs: - A golden-brown top - A toothpick inserted in the center comes out clean - The bread springs back when lightly touched These hints confirm your bread is fully baked and ready to enjoy. Yes, you can make Pumpkin Streusel Bread ahead of time. Bake it and let it cool completely. Wrap it well in plastic wrap. Store it at room temperature for up to three days. You can also freeze it for up to three months. Just remember to thaw it in the fridge before serving. You learned how to make Pumpkin Streusel Bread from start to finish. We covered ingredients, step-by-step instructions, tips, and creative variations. I hope you feel ready to bake and impress others with this treat. Remember, using fresh ingredients and measuring accurately will lead to the best bread. Enjoy making it your own and share it with friends and family! Happy baking!$

Indulge in the flavors of fall with this delightful pumpkin streusel bread! This easy recipe combines rich pumpkin puree with warm spices and a crunchy streusel topping, making it the perfect treat for cozy gatherings. With simple ingredients and straightforward steps, you can create a moist and delicious bread that everyone will love. Click through to explore the full recipe and bring the taste of autumn to your kitchen!

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Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

Streusel Topping:

1/2 cup all-purpose flour

1/2 cup rolled oats

1/3 cup brown sugar, packed

1 teaspoon ground cinnamon

1/4 cup cold unsalted butter, cubed

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.

Add the eggs, one at a time, mixing well after each addition. Then stir in the pumpkin puree and vanilla extract until smooth.

Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined. Be careful not to overmix.

To prepare the streusel topping, combine 1/2 cup of flour, rolled oats, brown sugar, and cinnamon in a small bowl. Add the cubed butter and use your fingers or a pastry cutter to mix until crumbly.

Pour half of the pumpkin batter into the prepared loaf pan, then sprinkle half of the streusel topping over it. Pour the remaining batter on top, and finish with the rest of the streusel topping.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10 slices

- Presentation Tips: Slice the bread and serve on a rustic wooden board, optionally dusting with powdered sugar for a festive touch. Consider garnishing with a sprinkle of cinnamon or a few pumpkin seeds for added visual appeal.