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 pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or non-stick cooking spray. For even easier removal, line the bottom and long sides of the pan with parchment paper, leaving a small overhang on each side to use as handles later.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined. In a separate large bowl, beat the pumpkin puree, granulated sugar, oil, eggs, and vanilla extract together until the mixture is smooth and pale. Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix just until no white streaks remain; do not overmix, as this will make the bread tough.
- In a small bowl, combine the ½ cup flour, brown sugar, and cinnamon. Add the cold, cubed butter. Use a fork or a pastry cutter to work the butter into the dry mixture until it resembles coarse crumbs or small peas. The mixture should hold together slightly when pinched.
- Pour the pumpkin batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the streusel topping evenly over the entire surface of the batter. Place the pan in the center of the oven and bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with just a few mobile crumbs. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Cook Time: 75 minutes