Soft and moist pumpkin bread topped with cinnamon oat streusel. This takes a seasonal classic to a whole new level!
I told myself I wasn’t going to post any more pumpkin recipes for the rest of the season. But you guys, it’s pumpkin bread. With cinnamon streusel. So… ya know??
Yeah. I knew you’d understand.
Sadly, it didn’t occur until after I made and photographed this recipe that it would have been 10x better if I’d added chocolate chips. Actually it might have never occurred to me if my husband hadn’t stared at his slice with a look of longing that I realized what he was so upset about. That man wants chocolate in/on/with everything I swear. So make it with or without chocolate chips, it’s up to you – either way it’s totally delish and definitely a must-make this season!
- 1¾ cups flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon pumpkin spice
- ¾ teaspoon salt
- 2 eggs
- ¾ cup sugar
- ½ cup brown sugar
- 1½ cups pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk or half & half
- 1 cup old fashioned rolled oats, dry
- ½ cup chopped pecans (such as Diamond of California)
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 3 tablespoons brown sugar
- 3 tablespoons butter or margarine, softened
- Preheat oven to 350 and grease a 9x5 inch bread pan.
- In a medium bowl whisk together flour, baking soda, cinnamon, pumpkin spice, and salt.
- In a large bowl mix together eggs, sugar, brown sugar, pumpkin puree, vegetable oil, and milk until smooth.
- Add dry ingredients to wet ingredients and stir until combined. Pour into prepared bread pan (fill ¾ full).
- In another bowl combine streusel ingredients and use a pastry cutter (or fork, or your fingers) to mash ingredients together until crumbly. Sprinkle mixture over batter in bread pan.
- Bake for 60-65 minutes until an inserted toothpick comes out mostly clean. Allow to cool completely before removing from pan and slicing. Store in airtight container.