Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups peeled and finely diced apples (Granny Smith or Honeycrisp work best)
- For the Streusel:
- ¼ cup all-purpose flour
- ¼ cup light brown sugar
- 2 tablespoons cold unsalted butter, cubed
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. For easy removal, line the bottom and sides with parchment paper, leaving a small overhang on the long sides. In a small bowl, prepare the streusel by mixing the flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until the mixture looks like coarse crumbs. Set this aside in the refrigerator.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no large lumps of spices so the flavor distributes evenly throughout the bread.
- In a large bowl, beat the pumpkin puree, granulated sugar, and brown sugar together until smooth. Add the vegetable oil, eggs, and vanilla extract. Whisk vigorously until the mixture is fully emulsified and vibrant in color.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Stop mixing just before the last streaks of flour disappear to avoid overworking the gluten. Carefully fold in the diced apples until they are evenly distributed throughout the thick batter.
- Pour the batter into the prepared loaf pan and smooth the top with your spatula. Sprinkle the chilled streusel mixture evenly over the top of the batter. Place the pan on the center rack of the oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for about 10 to 15 minutes. This helps the structure set so it does not crumble when you move it. Use the parchment paper overhang to lift the loaf onto a wire rack to cool completely. Slice into thick pieces and serve plain or with a smear of salted butter.
- Cook Time: 80 minutes