Streusel Topped Pumpkin Bread

This Streusel Topped Pumpkin Bread will soon be a new fall favorite! Easy to make and wonderful for breakfast, snack or dessert time!

This Streusel Topped Pumpkin Bread will soon be a new fall favorite! Easy to make and wonderful for breakfast, snack or dessert time!

One of my very favorite things to do once summer ends is start BAKING!  Don’t you love starting up the oven and baking up all of your seasonal favorites?  The hardest part is deciding which one to make, decisions…decisions!  I love pumpkin, and I’m not the only one at Who Needs A Cape? if you search our archived posts for PUMPKIN, you’ll find everything from pies, soup, muffins, spreads and of course pumpkin bread.

You probably have a favorite recipe in your arsenal, but I’m going to invite you to try this recipe.  A couple of reasons that I particularly like this version of pumpkin bread are that I love a good streusel topping, it just adds another layer of flavors & a tiny bit of sweet.  The next reason is that this recipe only calls for 2 eggs.  Eggs are not my favorite food, like far, far from it and I have issues using 4 eggs in a loaf of pumpkin bread, so this one bakes up beautifully with only 2…score. 🙂

Serve alongside a steaming mug of hot apple cider and you’ll have a delicious fall treat.

Streusel Topped Pumpkin Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Yield: 8 servings

Streusel Topped Pumpkin Bread

Ingredients

  • 3/4 cup sugar
  • 1/2 cup oil
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 1/2 cups all purpose flour
  • 1/4 t salt
  • 1/4 t baking powder
  • 1/2 t baking soda
  • 1/2 t ground cloves
  • 1/2 t cinnamon
  • 1/2 t ground nutmeg
  • Streusel Topping:
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/4 cup oats
  • 3 T butter

Instructions

  1. Preheat oven to 350°. Spray loaf pan with non-stick cooking spray.
  2. Using electric mixer, beat together sugar and oil, add eggs in one at a time. Continue beating until light and fluffy. Mix in pumpkin until combined.
  3. Add dry ingredients, mix to combine. Pour into greased loaf pan.
  4. In separate bowl using pastry cutter, cut butter into dry streusel ingredients until pea sized pieces have formed.
  5. Sprinkle over top of pumpkin mixture. Bake 55-60 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack before cutting.

Notes

Recipe adapted from: Pumpkin Bread

http://whoneedsacape.com/2014/11/streusel-topped-pumpkin-bread/

For more fall inspired recipes, follow our Favorite Fall Flavors and Fun board on Pinterest.
Follow Who Needs A Cape?’s board Favorite Fall Flavors & Fall Fun #fall #autumn on Pinterest.

This Streusel Topped Pumpkin Bread will soon be a new fall favorite! Easy to make and wonderful for breakfast, snack or dessert time!

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Comments

  1. Kristin Harris says:

    Lori not liking eggs?! You weren’t kidding, sister! I’ve witnessed it, but I didn’t know it went to an….um, irrational level of not wanting them (insert loving smile here) in your baked goods!

    Hooray to you for finding a way to feed your, shall we say, inner picky eater AND satisfy your followers and family. 🙂

  2. I love this. I can’t believe I didn’t think of this, streusel topping with pumpkin bread! Yum!

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