Recipe Club: Pumpkin Bread with Streusel Topping

Pumpkin bread is such a good fall treat, and I have to say it is one of my favorites.  I found this recipe a few years ago, and after some modifications, it has been on repeat every fall since.  It provides the perfect combination of soft pumpkin flavor with a sweet, crumbly streusel top.  

Here's what you need.

Pumpkin Bread:
1 cup sugar
1/2 cup oil
2 eggs
1 cup canned pumpkin
1 1/2 cup all purpose flour (I always sift my flour when baking)
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 teaspoon pumpkin spice

Streusel Topping:
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter

Note: When making this pumpkin bread, I always the double the recipe.  Since you are already in the motion, it is great to have two loaves.  One to eat on right away and another to share or pop in the fridge or freezer for a later date!
 
 Begin by preheating oven to 325 degrees.  Grease and flour one large loaf pan.  In a mixing bowl, beat the sugar and oil until completely blended.  
Add eggs, one at a time, beating thoroughly after each addition.  Beat until all ingredients are incorporated and the mixture is light and fluffy.  Add the pumpkin while on slow speed, and gradually begin adding the dry ingredients.  Mix well.  Pour the mixture into the prepared pan and set aside.

Note: At this point, you can go ahead and bake if you don't want to add the streusel topping.  It is a great recipe with or without the topping, so it is all personal preference!

In a separate bowl, using a pastry cutter or fork, combine the brown sugar, flour and butter combination until it resembles a crumb texture.  Sprinkle the streusel topping evenly over the top of the pumpkin bread.  Bake 55-60 minutes or until the toothpick comes out clean.  Let cool for 10-15 minutes and then remove from pan. 

Happy Baking!
  

I hope you enjoy this recipe as much as I do.