Beautifully soft, moist, and tasty! An easy recipe to whip up with that left over Pumpkin Puree in your fridge. Let this Pumpkin Bread fill your home with the cozy smell of fall.
All-purpose Flour Sugar Pumpkin puree Vegetable oil Water Eggs, beaten Baking soda Salt Chopped nuts (optional) Nutmeg, cinnamon & allspice
All-purpose flour Brown sugar Cinnamon Butter (cold) Chopped nuts
In a small bowl add your streusel topping ingredients. Work it together with your hands, squishing the butter into the flour until it comes together into a crumbly texture. Set in the fridge.
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In a large bowl sift together flour, salt, sugar, and baking soda. Whisk to combine. Add to the bowl the pumpkin puree, vegetable oil, water, nutmeg, cinnamon, and allspice.
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Whisk together gently, try not to overmix. If you’re adding inclusions (nuts etc.) Fold these in after mixing. Pour the mixture into a greased 9 x 5 x 3 inch loaf pan.
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Remove streusel from the fridge and spread evenly over the top of your bread mixture. Bake for 90 minutes uncovered. Cool for 15-30 minutes before cutting and serving.
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