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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger The dry ingredients are the backbone of our bread. The flour gives it structure. Baking powder and soda help it rise. Salt enhances all the flavors. Spices like cinnamon, nutmeg, and ginger add warmth and a cozy fall vibe. - 1 cup pure pumpkin puree (canned or fresh) - ¾ cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Next, we have the wet ingredients. Pumpkin puree adds moisture and richness. Granulated sugar and brown sugar bring sweetness. Vegetable oil keeps the loaf tender. Eggs bind everything together, while vanilla adds a nice touch of flavor. - ½ cup chopped walnuts or pecans - Ingredients for the streusel topping For added crunch, consider walnuts or pecans. They complement the pumpkin well. Now, let’s talk about the streusel topping. It adds a sweet, crumbly layer to the bread. You'll mix flour, brown sugar, cinnamon, butter, and oats for that perfect crunch. For the full recipe, check out the detailed instructions! First, preheat your oven to 350°F (175°C). This step is very important. While the oven warms up, prepare your loaf pan. You can grease it with butter or oil, or line it with parchment paper. Using parchment makes it easy to lift the bread out later. In one bowl, mix the dry ingredients. Combine 1 ½ cups of all-purpose flour, baking powder, baking soda, salt, and spices. In another bowl, blend the wet ingredients. Use 1 cup of pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir them well until they are smooth. Now, slowly add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix. Overmixing can make the bread tough. If you want, fold in chopped walnuts or pecans for added crunch. For the streusel, grab a separate bowl. Mix ½ cup of flour, ¼ cup of brown sugar, and 1 tsp of cinnamon. Then, add 4 tablespoons of cold butter cut into cubes. Use your fingers or a pastry cutter to blend until it looks like coarse crumbs. Finally, stir in ½ cup of rolled oats. This will give your topping a nice texture. Pour your pumpkin batter into the prepared loaf pan. Then, evenly sprinkle the streusel topping on top. Bake it in the preheated oven for 55-65 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready. If the top browns too fast, cover it with aluminum foil for the last 15 minutes. Enjoy the smell of your kitchen as it fills with the scent of fall! Using fresh ingredients is key. Fresh pumpkin puree adds more taste and moisture. When you pick your spices, make sure they are fresh, too. Old spices lose their flavor. Use the right measuring techniques. Spoon flour into your measuring cup, then level it off. This helps avoid too much flour, which can make your bread dry. If your bread is too dry, add a bit more oil next time. You can also check your oven's temperature. An oven that is too hot can dry out the bread. If your bread is dense, try mixing less. Overmixing can make the bread heavy. For sweetness, adjust the sugar to your taste. If you want more spice, add a bit more cinnamon or nutmeg. Slice the bread into thick pieces. This makes it easy to serve. Place the slices on a wooden board for a rustic look. You can sprinkle some extra cinnamon on top for flair. A dollop of whipped cream adds a nice touch. Cream cheese spread pairs well, too. Enjoy it with a cup of warm cider or tea. For the full recipe, check out the Pumpkin Streusel Bread Loaf section above. {{image_2}} You can have fun with flavors in pumpkin streusel bread. Adding chocolate chips brings a sweet touch. I often use semi-sweet chocolate. Dried fruits like cranberries or raisins add a chewy bite. They also balance the spices well. You can even mix in different nuts or seeds. Try pecans for a buttery taste or sunflower seeds for crunch. If you need gluten-free options, swap the all-purpose flour for a gluten-free blend. Many blends work well in this recipe. To make it vegan, replace eggs with flaxseed meal or applesauce. Use a plant-based oil too. These changes keep the bread tasty and moist. You can change the bread for holidays. For Halloween, add orange zest for a citrus twist. At Thanksgiving, mix in some chopped apples for a fruity flavor. You can even use pumpkin spice mix instead of individual spices. This gives a warm, cozy taste perfect for fall gatherings. Each variation makes the bread special and unique! To store leftover pumpkin streusel bread at room temperature, wrap it tightly in plastic wrap. This keeps it fresh for about 2 to 3 days. If your home is warm, consider putting it in an airtight container. For the best taste and texture, I recommend keeping it at room temperature rather than in the fridge. If you decide to refrigerate it, use a sealed container. This can extend the life of the bread, but it may dry it out a bit. It should last up to one week in the fridge if stored properly. Freezing the pumpkin streusel bread is a great way to save it for later. First, let the bread cool completely. Then, wrap it tightly in plastic wrap and aluminum foil. This helps prevent freezer burn. You can also put it in a freezer-safe bag. It can last up to 3 months in the freezer. When you’re ready to enjoy it, thaw the bread in the fridge overnight. For a quick reheat, slice the bread and warm it in the microwave for about 15-20 seconds. You can also pop it in the oven at 350°F for about 10 minutes to warm it through. When stored properly, pumpkin streusel bread can last for about 3 days at room temperature and up to a week in the fridge. In the freezer, it lasts up to 3 months. Look for signs that the bread has gone bad. If you see mold, a change in color, or an off smell, it’s best to throw it away. Freshness is key for enjoying this tasty fall delight! Yes, you can make this bread ahead of time. To prepare in advance, bake the bread and let it cool completely. Then, wrap it tightly in plastic wrap or foil. Store it in the fridge for up to a week. You can also freeze it for up to three months. Just thaw it overnight in the fridge before serving. To keep your streusel on top, sprinkle it evenly over the batter. Make sure the batter is thick enough to hold the streusel. You can also chill the streusel before adding it to the batter. This helps it stay firm and prevents sinking during baking. You can add many flavors to enhance your pumpkin bread. Try mixing in chocolate chips for a sweet twist. Dried fruits, like cranberries or raisins, add a nice texture. You can also add nuts for crunch or spices like allspice for warmth. Each option brings a new taste to your bread. Yes, you can make this bread gluten-free. Use a gluten-free all-purpose flour blend instead of regular flour. Check that your baking powder and other ingredients are gluten-free as well. This way, everyone can enjoy this tasty treat without worry. You learned how to make delicious pumpkin streusel bread with simple steps. We covered key ingredients and easy techniques, from prepping the oven to storing leftovers. Keep your ingredients fresh for the best taste. Don’t hesitate to explore variations for your personal touch. Whether for a holiday or everyday snack, this bread brings joy. Now, it’s your turn to bake and share this delightful treat! Enjoy the flavor and warmth of your creation.

Pumpkin Streusel Bread Loaf

Indulge in the warm flavors of fall with this delicious Pumpkin Streusel Bread Loaf! This easy recipe combines moist pumpkin bread with a crunchy, sweet streusel topping, perfect for breakfast or as a cozy snack. With simple ingredients and straightforward instructions, you can whip up this treat in no time. Click through to explore the full recipe and make it a delightful addition to your autumn baking!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

1 cup pure pumpkin puree (canned or fresh)

¾ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 tsp vanilla extract

½ cup chopped walnuts or pecans (optional)

Streusel Topping:

½ cup all-purpose flour

¼ cup brown sugar, packed

1 tsp ground cinnamon

4 tablespoons cold butter, cubed

½ cup rolled oats

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

    Make the Bread Batter: In a medium bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.

      Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in chopped walnuts or pecans at this stage.

        Prepare the Streusel Topping: In a separate bowl, mix together ½ cup flour, ¼ cup brown sugar, and 1 tsp cinnamon. Add the cold cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Stir in the rolled oats.

          Assemble: Pour the pumpkin batter into the prepared loaf pan, then evenly sprinkle the streusel topping over the batter.

            Bake: Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with aluminum foil during the last 15 minutes.

              Cool and Serve: Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 8-10 slices

                  - Presentation Tips: Slice the loaf into thick pieces and serve on a wooden board. For a rustic touch, sprinkle some extra cinnamon on top and add a dollop of whipped cream or cream cheese spread on the side. Enjoy!