Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (245g) canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a small bowl, combine ½ cup all-purpose flour, brown sugar, and cold butter cubes. Use a pastry cutter or your fingers to blend until coarse crumbs form. Set aside for streusel topping.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat sugar, oil, eggs, pumpkin puree, and vanilla until smooth.
- Gradually add the wet ingredients to the dry and stir gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan. Evenly sprinkle the streusel topping over the surface.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack.
Notes
- For extra flavor, add chopped nuts or chocolate chips to the batter or streusel.
- The pumpkin bread stays moist for up to 2 days at room temperature, or a week refrigerated.
- To freeze, wrap slices tightly and store up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg