Updated: Jan 7
160 g / 3/4 c granulated sugar
160 g / 1 c lightly packed brown sugar
425 g / 1 standard 15 oz can pumpkin puree (either canned or fresh… but not pumpkin pie filling)
120ml / 1/2 c oil
60 ml / 1/4 c water
1 tsp vanilla extract
250 g / 2 c all-purpose flour
1 tsp Baking Soda
½ tsp Baking Powder
1 tsp salt
1 Tbsp cinnamon
¼ tsp allspice
¼ tsp nutmeg
Want to take it up a notch? Here are a few ideas for optional add-ins that can be incorporated into your dough along with the dry ingredients:
62 g / ½ c toasted walnuts or pecans
95 g / ½ c dried fruit such as raisins, cranberries, or dates (try soaking them in rum for 30 minutes, then strain out the extra liquid)
80 g / ½ c chocolate chips
60 g / 1/2 c all-purpose flour
53 g / 1/4 c lightly packed brown sugar
50 g / 1/2 c oats (not instant, not steel-cut)
¼ tsp salt
½ tsp cinnamon
57 g unsalted butter (cold and cubed into 1” squares)
Preheat oven to 350°F /176°C
Grease the sides and bottom of a 9x5" (23x12.5cm) metallic loaf pan.
Prepare the Streusel topping:
Stir all dry ingredients by hand in a large mixing bowl. Add the cold cubes of butter and work it into the mixture either with a fork or your clean hands (I prefer to use my hands). Mix till all the butter is incorporated and it just begins to form clumps that stick together. Cover and refrigerate while you prepare the bread.
Prepare the pumpkin bread:
Sift all the dry ingredients into a bowl and set aside.
In a separate mixing bowl (you can use your kitchen aid for this but I prefer to mix with a rubber spatula) Blend the sugars, eggs, pumpkin puree, oil, water and vanilla extract till smooth and no lumps of eggs or sugar remain. Add the dry ingredients (and optional add-in if desired) and blend till just incorporated. Take care not to over mix or your bread will become dry and crumbly.
Pour the dough into your prepared pan. Top evenly with the Streusel topping. Bake in preheated oven for 1 hr, or till a toothpick inserted into the center of the loaf comes out clean. Oven times vary so check it after 45 minutes. If it’s becoming too dark around the edges you can top it with foil for the last 15 minutes, and / or reduce the temperature to 325°F. If you’re using a thermometer, the internal temperature of fully cooked quick bread is 200°F.
Let the baked loaf cool, uncovered, for 20 minutes in the pan. Loosen the sides with a spatula or knife, remove the bread and cool on a wire rack for 1 hr. To help the texture and structure set up correctly, it is important to wait that full hour before slicing. However, if you’re anything like me and you just can’t wait, I won’t judge if you sneak a slice while it’s still hot. Life is short. Go for it!
Bread keeps covered at room temperature for up to 3 days (trust me, there won’t be any left for that long), refrigerated for up to 1 week, or frozen up to 1 month.