Pumpkin Spice Loaves with Streusel
Course: BreakfastCuisine: AmericanDifficulty: Easy3
servings15
minutes50
minutesThis recipe makes 3 loaves of the most delicious and moist bread. I always forget to have pumpkin seeds on hand so don’t worry if you don’t have them. The streusel is really good without it. This bread works great for busy mornings, plain or toasted. For a festive tea or afternoon coffee break. It also can work as a delightful dessert. Warm up the loaf and serve with whipped cream and some pomegranate seeds for a festive touch.
Ingredients Bread
3 cups flour
1 Tablespoon + 1 teaspoon baking powder
1 Tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons kosher salt
2 cups lightly packed light brown sugar
1 cup sugar
1 (15oz) can pumpkin puree
1 cup vegetable oil
5 large eggs
1 Tablespoon vanilla
- Streusel
3/4 cup flour
1/3 cup packed light brown sugar
1/3 cup raw pumpkin seeds, lightly toasted, optional
1/2 teaspoon Kosher salt
6 Tablespoons butter, melted
Directions
- Preheat oven to 350. Using a baking spray with flour, spray 3 loaf pans, 8×4/9×5. Set aside.
- Whisk flour, baking powder, cinnamon, ginger, cloves, and salt in a large bowl. In another bowl, whisk together the brown sugar, sugar, pumpkin, oil, eggs, and vanilla until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Starting at the center, stir to incorporate the dry and wet until smooth. Divide evenly among the 3 prepared pans.
- Make the Streusel: Whisk flour, sugar, pumpkin seeds, and salt in a bowl. Using a fork blend in the melted butter and combine until crumbly. Sprinkle evenly over the three loaves and bake in the oven for 45-50 minutes.
- Remove from oven and allow to cool 1 hour and serve warm. Wrap each loaf in plastic wrap then foil and can freeze up to 3 months. Leave on counter for 3-4 hours to thaw.
