Soft and moist pumpkin bread topped with cinnamon oat streusel.
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour
0 minutesminutes
Total Time: 1 hourhour15 minutesminutes
Servings:8servings
Ingredients
1 ¾cupflour
1teaspoonbaking soda
2teaspoonscinnamon
½teaspoonpumpkin spice
¾teaspoonsalt
2eggs
¾cupsugar
½cupbrown sugar
1 ½cupspumpkin puree
½ cupvegetable oil
¼cupmilk , OR half and half
Streusel
1cupold fashioned rolled oats, dry
½cupchopped pecans , (such as Diamond of California)
2tablespoonsflour
1teaspooncinnamon
3tablespoonsbrown sugar
3tablespoonsbutter , 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.