Pumpkin Bread with Streusel Topping
Spiced Pumpkin Bread with a sweet Streusel Topping is a delicious pumpkin bread filled with cinnamon, nutmeg, and cloves for all those wonderful fall flavors.
Ingredients
Pumpkin Bread
- 2 cups pumpkin puree
- 2 cups sugar
- ½ cup water
- 1 cup oil
- 4 eggs
- 3 ½ cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp nutmeg
- ¾ tsp ground cloves
Streusel Topping
- ½ cup flour
- ½ cup brown sugar
- ½ cup sugar
- 1 tsp cinnamon
- ½ tsp cloves
- ¼ cup butter cold, cut into small cubes
Instructions
Pumpkin Bread
- Preheat oven to 350° Farhenheit. Grease 2 loaf pans.
- Put the pumpkin pie filling, sugar, water, and oil into a mixer bowl. Mix on low until combined.
- Add eggs one at a time, mixing to combine.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and ground cloves.
- While the mixer is on low, slowly add the dry ingredients. Mix until combined.
Streusel Topping
- In a small bowl, add the flour, sugars, cinnamon, cloves, and salt. Whisk to combine.
- Add the cut-up butter. Use a pastry cutter or a fork to break up the cubes of butter and disperse within the sugar mixture.
- When it resembles wet sand with small clumps it's ready.
Assembling Pumpkin Bread with Streusel Topping
- Pour ½ of the pumpkin bread batter into each of the greased loaf pans.
- Take the streusel topping and sprinkle ½ onto the top of each bread batter.
- Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, until a toothpick inserted into the center, comes out clean.
- Let the pumpkin bread cool for at least 30 minutes before removing from the loaf pans.
Notes
Let the bread cool in the loaf pan for 20-30 minutes before removing to a cutting board. Let it finish cooling to room temperature before slicing.
You can store in an airtight container at room temperature for up to 3 days or place in the refrigerator for up to a week.
If it's my home it won't last 2 days!