Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
Streusel Topping Ingredients
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup unsalted butter, cold and diced
- ½ teaspoon ground cinnamon
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a standard loaf pan with butter or nonstick spray and set aside.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
- In another bowl, beat together sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth and creamy.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix.
- In a small bowl, combine flour, brown sugar, and cinnamon. Add the cold diced butter and use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
- Pour the batter into the prepared loaf pan. Sprinkle the streusel evenly over the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy.
Notes
- Store the pumpkin loaf in an airtight container at room temperature for up to 2 days.
- Wrap slices tightly in plastic wrap and freeze for up to 3 months for longer storage.
- Reheat in the microwave for 20-30 seconds or warm in the oven before serving.
- Prep Time: 10 minutes
- Cook Time: 55-65 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg