Use fresh or leftover pumpkin puree to make this soft and tasty pumpkin bread. Full of warm spices like cinnamon, nutmeg, and allspice that make this perfect for those cooler months and holidays.
In a small bowl add the streusel topping ingredients, flour, brown sugar, cinnamon, butter, and chopped nuts (optional).
Work it together with your hands, squishing the butter into the flour until it comes together into a crumbly texture. Put the bowl into the fridge to keep it cold.
In a large bowl sift together the flour, salt, sugar, and baking soda. Whisk to combine.
Add to the same bowl the pumpkin puree, vegetable oil, eggs, water, nutmeg, cinnamon, and allspice. Whisk together without overmixing.
Spray a loaf pan with nonstick spray and pour your pumpkin bread batter into the loaf pan.
Remove the streusel from the fridge and top the pumpkin bread batter generously with streusel topping.
Bake for 90 minutes, uncovered.
Cool for 15-30 minutes before serving. Enjoy!
Notes
When mixing your batter, be sure not to overmix too much. Your bread will become tougher and lose its fluffy texture.
When adding inclusions like nuts, gently fold these in.
Bake in the center of your oven, the loaf will need space to rise a couple of inches.
If your oven runs hot, check your bread around the 60-minute mark. If a toothpick inserted still comes out wet, keep baking and check every 10 minutes until done.
For extra protection while baking, after spraying your loaf pan with nonstick cooking spray, then line the prepared loaf pan with parchment paper. Enough so that at least 2 inches stick out on both sides. This will allow you to easily remove the pumpkin bread so it can finish cooling on a wire rack.
Fridge: Store pumpkin bread wrapped in plastic wrap at room temperature on your countertop for up to 1 week.
At Room Temperature: 1 – 2 days wrapped or in an airtight container.