Why Make This Recipe

This Streusel-Topped Pumpkin Loaf is the perfect blend of moist pumpkin bread with a crunchy crumb topping. It captures the essence of fall flavors and makes for a delightful treat at any time of the year. Whether you’re enjoying it with coffee in the morning or as a sweet snack in the afternoon, this loaf is sure to satisfy your cravings. Plus, it’s simple to make and brings a touch of warmth to your kitchen.

How to Make Streusel-Topped Pumpkin Loaf

Ingredients:

• 1/2 cup flour (for crumb topping)
• 1/2 cup dark brown sugar
• 1/2 teaspoon pumpkin pie spice (for crumb topping)
• 1/8 teaspoon kosher salt (for crumb topping)
• 1/4 cup cold unsalted butter, cubed (for crumb topping)
• 1 cup flour (for pumpkin bread)
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt (for pumpkin bread)
• 1 cup granulated sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup pumpkin purée
• 2 teaspoons pumpkin pie spice (for pumpkin bread)

Directions:

1. Preheat your oven to 350°F. Spray an 8” x 4” loaf pan with Baker’s Joy and set it aside.
2. Prepare the crumb topping: In a large or mini food processor, combine the crumb topping ingredients. Pulse until large crumbs form, then set aside.
3. In a large bowl, whisk together the flour, baking soda, and salt for the pumpkin bread. Set this mixture aside.
4. In another large bowl, whisk together the sugar, vegetable oil, eggs, vanilla, pumpkin purée, and pumpkin pie spice until smooth.
5. Pour the pumpkin mixture into the flour mixture and whisk until there are no lumps.
6. Pour the batter into the prepared loaf pan and sprinkle the crumb mixture on top.
7. Bake for 55 to 60 minutes or until a toothpick comes out clean. If the top browns too quickly, lightly tent it with foil.
8. Once done, remove the loaf from the oven and let it cool in the pan for 20 to 30 minutes. Then transfer it to a wire rack to cool completely.
9. Serve warm or at room temperature.

How to Serve Streusel-Topped Pumpkin Loaf

You can enjoy this delicious loaf as is, or you may serve it with a spread of butter or cream cheese for added creaminess. It pairs wonderfully with a hot cup of coffee or tea, making it a perfect snack or breakfast option.

How to Store Streusel-Topped Pumpkin Loaf

To keep your pumpkin loaf fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. You can also freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.

Tips to Make Streusel-Topped Pumpkin Loaf

• Make sure to use canned pumpkin purée and not pumpkin pie filling, as the latter contains added sugars and spices.
• Ensure all your ingredients are at room temperature for the best mixing results.
• Check for doneness using a toothpick; it should come out clean when inserted into the center of the loaf.

Variation

You can add nuts or chocolate chips to the batter for extra flavor and texture. Walnuts or pecans pair exceptionally well with pumpkin!

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use cooked and puréed fresh pumpkin, but make sure to drain any excess moisture to keep the loaf from becoming soggy.

2. Can I make this recipe in a different pan size?
Yes, you can use a 9” x 5” loaf pan. However, you may need to adjust the baking time slightly, so keep an eye on it.

3. How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum for the best texture.