Pumpkin Bread with Streusel Topping. Moist and dense bread that won’t disappoint. The perfect treat for Halloween breakfast or Thanksgiving brunch! 
Happy Thanksgiving!
Can’t believe it’s Thanksgiving! Woah has this year been crazy and I have so much to be thankful for! This year I revisited my love for Banana Bread and all kind of “bread” in general. When I saw this recipe I had to make it.
This bread is dense and moist and amazing. I made it in the late afternoon and by the time it had cooled it was dark outside..I wanted to wait until the next day to photograph. This presented a problem. I could not devour the whole loaf. So I decided I would practice self-control. My version of self-control was slicing a little bit each time making sure that I wasn’t eating a lot of the bread. Between me and family half the loaf was gone by the end of the night.
I hope all you have a fabulous day spending it with family and friends. And good luck to all you Black Friday goers. Sadly, I will not be shopping this year. Now that the stores are opening at 9 pm and Midnight the whole concept is ruined for me. I miss how it was 8-10 years ago when the stores would open at 4 am. It isn’t the same to me anymore.
Make this bread you will not regret it! 🙂
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Pumpkin Bread with Streusel Topping. Moist and dense bread that won’t disappoint. The perfect treat for Halloween breakfast or Thanksgiving brunch!
Ingredients
- 3/4 cup vegetable oil
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 light brown sugar
- 4 tablespoons cold butter
Instructions
- Preheat oven to 350F and spray a 9X5 loaf pan with cooking spray.
- In the bowl of an electric mixer combine the oil, eggs and vanilla. Mix for 1-2 minutes. Add the pumpkin and mix until fully combined. Slowly add 1 cup of flour, granulated sugar, baking soda, 1/2 tsp of salt and 1/2 teaspoon of cinnamon. Mix until smooth and pour into prepared pan.
- In a medium bowl combine brown sugar, remaining flour, salt and cinnamon. Cut in the butter with a pastry blender, 2 knives or rub it together with your hands. Sprinkle over batter.
- Bake 55-65 minutes or until a toothpick inserted in comes out clean.
Keywords: fall snack recipes, pumpkin quick bread recipe
Recipe adapted from: The Picky Palate Cookbook 
That bread looks really moist. I didn’t make any pumpkin bread this year – it’s not too late!
I love cooking with pumpkin all year round it’s just too good!