So I held off making anything pumpkin until October this year but this pumpkin bread was a wonderful way to welcome back my favorite season. This bread was moist and so flavorful. It's actually made with some whole wheat flour and olive oil (surprise!) although it's always hard to categorize quick breads as health food. Even so, I didn't mind having a slice or two for breakfast the next day and then as a snack pretty much everyday after that.
I added a cinnamon streusel topping because you really can't go wrong with streusel. Feel free to leave it off but I liked it both for the flavor and for the texture change.
This bread keeps really well and still tastes wonderful, even though we're on day 4. We liked it both at room tempeature as well as heated in the microwave.
Now that fall is in full swing and I happen to have a huge can of pumpkin to finish up, any good recipe ideas? Pumpkin scones and pumpkin waffles are at the top of my list!
Pumpkin Bread with Streusel Topping
Bread taken from: Blissfully Delicious
Makes 1 loaf
- Cooking spray
- 3-1/4 oz. (3/4 cup) whole wheat flour
- 3 oz. (2/3 cup) unbleached all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground nutmeg
- 1/4 tsp. table salt
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/2 cup packed light brown sugar
- 1/3 cup olive oil
- 1/3 cup honey
- 1 1/2 Tbsp. all-purpose flour
- 3 Tbsp. old-fashioned oats
- 3 Tbsp. packed light brown sugar
- 1/4 teaspoon ground cinnamon
- pinch salt
- 2 tablespoons cold unsalted butter, cut into small cubes
- Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
- In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.
- To make the streusel: Stir the flour, oats, brown sugar, cinnamon and salt together in a medium bowl. Add the butter, and use a pastry cutter to work it into dry ingredients until the mixture resembles coarse crumbs. Set aside while you make the batter.
- Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter. Top with streusel, if using.
- Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes. (If the bread begins to brown too much before it’s fully baked, lay a piece of aluminum foil on top.) Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.