Over the weekend I made double chocolate brownies with pumpkin buttercream frosting. They were delicious. Unfortunately they were not photogenic. Not, in a very big way. As a consequence, I am going to have to make them again and have another photo shoot, because this is a recipe you absolutely must try. I had just enough leftover pumpkin from the buttercream to give this recipe a try. Am I ever glad that I did! I do believe that this is one of the best pumpkin loaves that I have ever tasted. I happen to be a big fan of streusel, totally convinced that it improves everything it graces, which may explain why I like this loaf so much. You have to make this one.
Crumb Topping:
½ c. flour
½ c. dark brown sugar
½ t. pumpkin pie spice
1/8 t. kosher salt
¼ c. cold unsalted butter, cubed
Pumpkin bread:
1 c. flour
1 t. baking soda
½ t. kosher salt
1 c. granulated sugar
¾ c. vegetable oil
2 large eggs
2 t. vanilla extract
1 c. pumpkin purée
2 t. pumpkin pie spice
Preheat oven to 350°F. Spray an 8” x 4” loaf pan with a Baker’s Joy; set aside
Prepare crumb topping: In the work bowl of a large or mini food processor combine topping ingredients. Pulse until large crumbs are formed; set aside.
In a large bowl, whisk together flour, baking soda, and salt; set aside.
In another large bowl, whisk together sugar, oil, eggs, vanilla, pumpkin, and pumpkin pie spice until smooth and blended. Pour the pumpkin mixture into the flour mixture and whisk until smooth and no lumps remain.
Pour the batter into the prepared pan and top with prepared crumb mix. Bake for 55 to 60 minutes or until the loaf tests done. If you see the top is browning too quickly, loosely tent with foil.
Remove from oven and allow the bread to cool in the pan for 20 to 30 minutes. Transfer to a wire rack to cool completely. Serve warm or at room temperature.