Make It Monday #2: Pumpkin Bread with Streusel Topping

 So I was really wanting to make something with pumpkin, so I went to a website anyone would.

Pinterest.

I found several recipes that I would like to make, but none really suit what I was looking for.  So I came up with my own!

This was adapted from several sources:

Crumbly Pumpkin Bread from Damn Delicious (I would definitely try this one out of I wanted a lighter, healthier version), this Starbucks Pumpkin Bread from CopyKat (who doesn’t like a Starbucks copycat?), and this recipe from Quality Recipes on Tumblr.

First I went ahead and mixed all of my wet ingredients.

Butter, eggs, pumpkin, vanilla, etc.

You get it.

Beautiful orange color, right?!

Then I added the sugar.

Beautiful.

Then the dry ingredients.

Like so.

Then I mixed together all the ingredients for the streusel topping.

Then it turned out like so.

I then layered the pumpkin layer in a loaf pan, and then the streusel topping on top, pressing it in as I went.

I baked it on 350 for about an hour.

It came out beautifully golden, after I added foil to the top to avoid any burning.

Pumpkin Bread with Streusel Topping Recipe

Ingredients:

• 1 can of pumpkin puree (15 oz)
• 1/3 cup melted butter, slightly cooled
• 2 eggs
• 1 tsp vanilla
• 2 cups sugar
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon clove
• 1/4 teaspoon cardamom
• 1/2 teaspoon salt

For the Streusel:

• 1 1/4 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup sugar
• 1 teaspoon pumpkin pie spice
• 1/2 cup (1 stick) unsalted butter, melted

Instructions:

1. Preheat oven to 350, grease bread pan (or spray with nonstick spray). I used coconut oil to grease mine.
2. Mix egg, pumpkin, butter, and vanilla.
3. Add in sugars.
4. Add in the dry ingredients, mix until combined.
5. Add ingredients to prepared bread pan, spread out to make even.
6. Mix the streusel topping in seperate bowl.
7. Add to the top of your pumpkin batter evenly, pressing firmly to adhere.
8. Bake for 30-60 minutes, or until done. A toothpick inserted in the center of the bread should come out clean when finished.  I baked mine closer to the 60 minute mark, adding foil to the top of the bread to avoid burning.
9. Cool slightly in bread pan before removing (this will make bread easier to remove).
10. Allow to cool completely before slicing.