Ingredients
Scale
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 3 large eggs
- 1 cup (240g) canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, beat the sugar, oil, and eggs until smooth. Stir in pumpkin puree and vanilla extract.
- Combine the wet and dry ingredients just until incorporated, being careful not to overmix.
- Prepare the streusel topping by mixing flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly.
- Pour the batter into the prepared loaf pan. Sprinkle the streusel evenly over the top.
- Bake for 60-70 minutes until a toothpick inserted into the center comes out clean. Cool for 10 minutes before transferring to a wire rack.
Notes
- Use canned pumpkin for convenience; if using fresh pumpkin, cook and puree thoroughly.
- For dairy-free option, substitute butter with coconut oil.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to a week. Freeze slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg