Cinnamon Streusel Pumpkin Bread
Soft and moist pumpkin bread topped with cinnamon oat streusel.
Servings: 8 servings
Ingredients
- 1 ¾ cup flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon pumpkin spice
- ¾ teaspoon salt
- 2 eggs
- ¾ cup sugar
- ½ cup brown sugar
- 1 ½ cups pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk OR half and half
Streusel
- 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
Instructions
- 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 3/4 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.
Notes
Store covered at room temperature up to five days.
Nutrition
Calories: 527kcal | Carbohydrates: 72g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 420mg | Potassium: 246mg | Fiber: 4g | Sugar: 39g | Vitamin A: 7359IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg
