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Cinnamon Streusel Pumpkin Bread
- 15 minutes
- 17 ingredients
- Pecans
- Moderate
- servings
Ingredients
- 1 3/4 cups flour
- 3/4 teaspoon salt
- 2 eggs
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon pumpkin spice
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 1/2 cups pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk or half & half
- For the streusel
- 1 cup old-fashioned rolled oats, dry
- 1/2 cup Diamond of California® chopped pecans
- 2 tablespoons flour
- 3 tablespoons brown sugar
- 3 tablespoons butter or margarine, softened
- 1 teaspoon cinnamon
The Steps
- Preheat oven to 350 and grease a 9×5 inch bread pan.
- In a medium bowl whisk together flour, baking soda, cinnamon, pumpkin spice, and salt.
- In a large bowl mix together eggs, sugar, brown sugar, pumpkin puree, vegetable oil, and milk until smooth.
- Add dry ingredients to wet ingredients and stir until combined. Pour into prepared bread pan (fill ¾ full).
- In another bowl combine streusel ingredients and use a pastry cutter (or fork, or your fingers) to mash ingredients together until crumbly. Sprinkle mixture over batter in bread pan.
- Bake for 60-65 minutes until an inserted toothpick comes out mostly clean. Allow to cool completely before removing from pan and slicing. Store in airtight container.
RECIPE CONTRIBUTED BY CREME DE LA CRUMB