Easy peasy Pumpkin stresuel Bread

We celebrated the beginning of autumn today! This bread is so cozy and was a wonderful complement to our fall crafting this homeschool morning. This is practically a one bowl recipe (although stresuel does need to be whipped up in a seperate container.) Its easy, comfy, and delicious!

Prep time: 20 minutes 

Cook time: 1 hr 15 minutes 

Oven temp: 350°

9X5 Loaf 

Ingredients for pumpkin bread

1 15 oz can pumpkin puree 

3/4 cup vegetable oil (any will do)

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1.5 Tsp baking powder 

3/4 Tsp baking soda

3/4 Tsp salt

5 Tsp cinnamon (yes- that's right)

1.5 Tsp pumpkin pie seasoning

2 cups all-purpose purpose flour

For the streusel

1/2 cup all-purpose flour 

6 tbsp light or dark brown sugar 

1/2 tsp cinnamon

1/4 tsp salt

1/4 cup butter, melted 

Instructions

For the streusel

In a medium bowl, whisk together all the dry ingredients: 1/2 cup all-purpose flour, 6 tbsp light or dark brown sugar, 1/2 tsp cinnamon, and 1/4 tsp kosher salt. Pour in 1/4 cup melted butter and stir until just combined and crumbly. Set in the fridge to chill while you make the pumpkin bread.

For the pumpkin bread

Preheat the oven to 350 and grease a 9x5 loaf pan, then line with a piece of parchment. It should be long enough that it sticks up along the long sides of the loaf pan so you can lift the pumpkin bread out later.

In a large bowl, whisk together 15 oz pumpkin puree, 3/4 cup vegetable oil 1 cup light brown sugar and 1/2 cup granulated sugar. Once combined, whisk in 2 large eggs one at a time.

Sprinkle 1.5 tsp baking powder, 3/4 tsp baking soda 3/4 tsp salt over the pumpkin mixture and whisk to combine thoroughly. Repeat with 5 tsp cinnamon, 1.5 tsp pumpkin pie spice. Finally, fold in 2 cups all-purpose flour until fully combined (but don't overmix to prevent overdeveloping the gluten).

Pour the batter into the prepared pan. Sprinkle the streusel over the top. Place pan on a baking sheet in case of overflow and place on the middle rack (remove the rack above if needed-this bread will rise a good amount!).

Bake 65-80 min or until an inserted tester comes out clean (a few crumbs are okay). Mine usually takes closer to 70 minutes. If the top is browning too fast, cover loosely with foil or parchment paper.

Let cool in the pan for 10-15 minutes. Trim any overflow on the side as needed, then remove from pan and let cool completely.

Enjoy!

Chloe