Streusel Pumpkin Loaf

$- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 3/4 cup brown sugar, packed - 1/4 cup granulated sugar - 3 large eggs - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 cup all-purpose flour - 1/2 cup old-fashioned oats - 1/3 cup brown sugar - 1/4 cup unsalted butter, melted - 1 teaspoon ground cinnamon - 1/4 cup chopped walnuts or pecans (optional) The pumpkin loaf uses simple, tasty ingredients. Canned pumpkin puree gives it a rich flavor and moist texture. Vegetable oil keeps the loaf soft. Brown sugar adds depth, while granulated sugar sweetens the mix. The spices play a big role. Ground cinnamon and nutmeg warm the loaf. Ground ginger and cloves give it an extra kick. For the streusel topping, oats add a nice crunch. The melted butter binds everything, while brown sugar adds sweetness. You can also toss in walnuts or pecans for extra texture. This blend of ingredients creates a delicious and easy pumpkin loaf. It's perfect for sharing with friends or enjoying on your own. - Preheat the oven to 350°F (175°C). - Grease a 9x5-inch loaf pan with a bit of butter or oil. - In a large bowl, mix 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 3/4 cup of brown sugar, 1/4 cup of granulated sugar, and 3 large eggs. - Whisk until smooth and combined. - In another bowl, mix 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of salt, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. - Gradually add the dry mix to the wet ingredients. Fold gently until just combined. Be careful not to overmix. - In a separate bowl, mix 1/2 cup of all-purpose flour, 1/2 cup of old-fashioned oats, 1/3 cup of brown sugar, 1/4 cup of melted unsalted butter, and 1 teaspoon of ground cinnamon. - Stir until the mixture is crumbly. If you like nuts, mix in 1/4 cup of chopped walnuts or pecans. - Pour the pumpkin batter into the greased loaf pan. - Evenly sprinkle the streusel topping over the batter. - Bake in the preheated oven for 60-70 minutes. Check if it's done by inserting a toothpick into the center. If it comes out clean, it’s ready! - Ensure oven temperature is accurate. Use an oven thermometer to check. An oven that is too hot or too cold can ruin your loaf. - Use room-temperature ingredients for best mixing. This helps the batter blend well, giving your loaf a smooth texture. - Slice and serve on a wooden board. It makes for a lovely presentation. - Add powdered sugar or whipped cream for garnish. This adds a sweet touch and looks appealing. - What to do if the loaf is too dense? If your loaf is dense, it may have too much flour. Try measuring your flour correctly next time. Use the spoon-and-level method for accuracy. - Fixing a loaf that is too dry? If your loaf turns out dry, it might need more moisture. You can add a little milk or oil to the batter next time. {{image_2}} To make a vegan version of this loaf, you need some swaps. Use plant-based oil instead of vegetable oil. For the eggs, you can use flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. You can also swap the brown sugar for coconut sugar. This keeps the sweetness while making it vegan-friendly. Make sure any other ingredients, like the flour, are also vegan. If you need a gluten-free loaf, use almond flour or coconut flour. These options give a nice texture and taste. You can also try a gluten-free all-purpose flour blend. It usually works well in baking. To help with texture, add a binding agent like ground chia seeds or psyllium husk. This keeps the loaf from crumbling. Just mix them with water and let it sit for a few minutes before adding to your batter. Spices can add more flavor to your loaf. Consider adding ground allspice or cardamom for a different twist. These spices pair well with pumpkin and create a warm flavor. For fun mix-ins, try adding chocolate chips or dried cranberries. They add a nice surprise in every bite. Nuts like walnuts or pecans also work great for extra crunch. Just fold them gently into the batter before baking. You can keep the Streusel Pumpkin Loaf on your counter. It lasts about 3 days. Make sure to wrap it in plastic wrap or store it in an airtight container. This keeps the loaf moist and fresh. If you want to store it longer, put the loaf in the fridge. It can last up to a week when properly wrapped. Use plastic wrap or foil to cover it tightly. This helps prevent it from drying out. To freeze the loaf, wait until it’s cool. Wrap it tightly in plastic wrap. Then, place it in a freezer bag or container. This helps keep out air and moisture. You can freeze it for up to 3 months. When you're ready to eat it, take it out of the freezer. Let it thaw in the fridge overnight. If you want to refresh it, warm slices in the oven at 350°F for about 10 minutes. This brings back its fresh-baked taste. You can check if your loaf is done by looking for a few signs: - The top should be golden brown. - The edges start to pull away from the pan. - A toothpick inserted into the center comes out clean. If you see any wet batter on the toothpick, give it more time. Bake for an extra 5–10 minutes, and check again. The loaf will smell amazing as it nears completion. Yes, you can prepare this recipe ahead of time. Here are some tips: - Make the batter a day before and store it in the fridge. - You can also bake the loaf in advance and let it cool completely. - Wrap it in plastic wrap and keep it in the fridge. It will stay fresh for up to three days. When ready to serve, just slice and enjoy! If you want to swap vegetable oil, here are some great options: - Use canola oil for a neutral flavor. - Olive oil gives a fruity taste, which can be nice. - Melted coconut oil adds a hint of sweetness. Each oil will slightly change the flavor and texture, but they all work well. Choose what you like best for your loaf! You now have a solid recipe for Streusel Pumpkin Loaf, from ingredients to baking tips. The right mix of spices, oils, and sugars makes this loaf a delight. Remember to check for doneness and adjust for variations if needed. Whether you serve it warm or store it for later, this loaf brings joy to any occasion. Enjoy baking, experimenting with flavors, and sharing this tasty treat with friends and family. Your kitchen will smell amazing, and the results will impress everyone!$

Indulge in the flavors of fall with this delightful streusel pumpkin loaf! Perfect for cozy gatherings, this easy recipe combines the rich taste of pumpkin with a crunchy streusel topping that everyone will love. From prepping to baking, follow our simple steps for a moist and flavorful treat that’s sure to impress. Click through to explore the full recipe and make your kitchen smell amazing!

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Ingredients

For the Pumpkin Loaf:

1 cup canned pumpkin puree

1/2 cup vegetable oil

3/4 cup brown sugar, packed

1/4 cup granulated sugar

3 large eggs

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

For the Streusel Topping:

1/2 cup all-purpose flour

1/2 cup old-fashioned oats

1/3 cup brown sugar

1/4 cup unsalted butter, melted

1 teaspoon ground cinnamon

1/4 cup chopped walnuts or pecans (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, and eggs. Whisk until smooth and well combined.

In another bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, nutmeg, salt, ginger, and cloves.

Gradually add the dry ingredients to the pumpkin mixture, folding gently with a spatula until just combined. Do not overmix.

In a separate bowl, prepare the streusel topping by combining flour, oats, brown sugar, melted butter, and cinnamon. Stir until crumbly and mix in the nuts if using.

Pour the pumpkin batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the top of the batter.

Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Once baked, let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 8 slices

- Presentation Tips: Slice the loaf and serve it on a rustic wooden board, dusted with a touch of powdered sugar, and accompanied by a dollop of whipped cream on the side for an extra touch of indulgence!