Description
Moist pumpkin bread bursts with cinnamon, nutmeg and clove, each bite yielding tender crumbs and a whisper of autumn spice. The buttery streusel cracks delightfully under your fork, adding a sweet crunch to every slice.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
- In a large bowl, combine pumpkin puree, eggs, oil, milk, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- In a small bowl, make the streusel by mixing 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and cold butter with your fingertips until crumbly.
- Pour half of the batter into the prepared pan, sprinkle half of the streusel over it, add the remaining batter, then top with the rest of the streusel.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use room-temperature ingredients for a smoother batter.
- Cold butter in the streusel creates crisp, tender crumbs.
- Cool fully before slicing to maintain the loaf’s structure.
- Store in an airtight container at room temperature for up to 3 days.