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Ultimate Pumpkin Loaf with Streusel – Easy Homemade Recipe

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This Ultimate Pumpkin Loaf with Streusel is a tender, spiced pumpkin loaf topped with a buttery, crunchy streusel. It’s easy to make, uses simple ingredients, and is the perfect fall comfort food that will disappear in under 24 hours.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 can (15 oz or 425g) pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • For the Streusel Topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • a pinch of salt
  • ¼ cup (60g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides.
  2. Make the streusel: In a small bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. Refrigerate while you make the batter.
  3. Mix the dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Combine the wet ingredients: In a separate medium bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, whisking well after each addition. Stir in pumpkin puree, vanilla extract, and molasses until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold together until just combined. Do not overmix; a few streaks of flour are okay.
  6. Assemble the loaf: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the cold streusel generously over the top, pressing it lightly into the batter.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent the pan loosely with aluminum foil.
  8. Let the loaf cool in the pan for 10-15 minutes. Then, using the parchment paper overhang, lift it out and transfer to a wire rack to cool completely before slicing.

Notes

For the best texture, use room temperature ingredients. Do not overmix the batter. For cleanest slices, use a serrated knife. The loaf tastes even better the next day as the spices meld together. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin loaf, pumpkin bread, streusel, fall recipe, pumpkin dessert, easy pumpkin bread, homemade pumpkin loaf

Find it online: https://spoonluma.com/ultimate-pumpkin-loaf-with-streusel-easy-homemade-recipe/