Pumpkin Crunch Bread
Soft, moist pumpkin crunch bread is topped with walnut and pumpkin pie spice streusel. This loaf makes a delicious treat paired with coffee or tea.
Servings: 10
Equipment
- Loaf Pan 5 x 9-Inch
Ingredients
For the Streusel:
- ½ Cup all purpose flour
- ½ Cup walnuts finely chopped
- ½ Teaspoon pumpkin spice
- ½ Cup light brown sugar
- 5 Tablespoons salted butter melted
For the Pumpkin Bread:
- 2 Cups all purpose flour
- 2 Teaspoons baking powder
- 2 Teaspoons pumpkin pie spice
- ½ Teaspoon baking soda
- ½ Teaspoon kosher salt
- 2 eggs
- ¾ Cup vegetable oil
- ½ Cup light brown sugar packed
- ½ Cup white granulated sugar
- 1 Teaspoon vanilla extract
- 15 Ounces pumpkin puree
Instructions
Make the Streusel:
- In a medium mixing bowl, mix the flour, walnuts, pumpkin spice, and brown sugar.
- Mix in the melted butter until you have a crumbly mixture.
- Set aside.
Make the Pumpkin Bread:
- Preheat the oven to 350°F.
- Grease a loaf pan with butter using a pastry brush and set aside.
- Whisk the flour, baking powder, pumpkin pie spice, baking soda, and salt in a mixing bowl. Set aside.
- Mix eggs, oil, brown sugar, white granulated sugar, and vanilla extract in another bowl.
- Add in the pumpkin puree. Mix well.
- Add half of the dry mixture to the wet mixture. Mix well.
- Add the remaining dry mixture. Mix only until all ingredients are combined (don’t overmix).
- Pour the mixture into the prepared loaf pan.
- Sprinkle the streusel on the batter, evenly. Don’t mix it in.
- Bake for 70 to 80 minutes until the pumpkin bread is golden brown.
- If the bread is browning too fast cover with an aluminum foil.
- Take the baked bread out of the oven and allow it to cool off completely before serving.
Notes
Don't overmix: Don't overmix when adding the last of the dry mixture into the wet mixture or else the pumpkin loaf will be dense. Also, don't mix the streusel topping in - it should just sit on top of the bread.
Hot oven? If your oven tends to run hot, reduce the temperature to 325°F. You might need to adjust the baking time also.
Let it cool: It's important to let the pumpkin bread cool completely before slicing it, so you can get nice neat slices.
Hot oven? If your oven tends to run hot, reduce the temperature to 325°F. You might need to adjust the baking time also.
Let it cool: It's important to let the pumpkin bread cool completely before slicing it, so you can get nice neat slices.
Nutrition
Calories: 355kcal | Carbohydrates: 60g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 323mg | Potassium: 194mg | Fiber: 3g | Sugar: 33g | Vitamin A: 6843IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 3mg
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