Pumpkin Streusel Quickbread
MAKES
one 9 x 5 inch / 23 x 13 cm loaf
TAKES
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total: 1 hour 30 minutes
✻ ABOUT THIS RECIPE
A fall favorite - but it’s also something you’ll see on sale at many American bakeries year-round. That’s because it’s easy to make, made from pantry staples that are easy to keep on hand, and perhaps especially because boasts a long shelf life, staying moist for up to a week, even when sliced. It’s also a great excuse to try making your own pumpkin or squash puree (see Notes below recipe) - which is easy, and produces a huge difference, flavor-wise. I would argue that this is a good recipe to keep on hand all the way until springtime. And of course, the streusel topping can be added to just about any quickbread you like!
INGREDIENTS
Streusel for Quickbreads:
30 g / ½ cup all purpose flour
20 g / ½ cup old fashioned oats
56 g / ¼ packed cup light or dark brown sugar
pinch ground cinnamon
pinch fine sea salt
56 g / 4 tablespoons unsalted butter, at room temperature
23 g / 2 tablespoons turbinado sugar
Pumpkin Bread:
one (425 g / 15 ounce) can pumpkin puree (see Notes to make with fresh pumpkin puree)
115 g / ½ cup neutral oil, such as vegetable, peanut, or safflower
113 g / 2 large eggs, at room temperature
76 g / ⅓ cup milk, at room temperature
212 g / 1 packed cup light or dark brown sugar
50 g / ¼ cup granulated sugar
240 g / 2 cups all purpose flour
6 g / 1 teaspoon baking soda
3 g / 1 teaspoon ground cinnamon
1 g / ½ teaspoon ground ginger
1 g / ½ teaspoon freshly grated nutmeg
2 g / ½ teaspoon fine sea salt
1 g / ¼ teaspoon ground cloves
Bake This Recipe with Me:
METHOD
1. Preheat the oven to 350°F/175°C with an oven rack in the center. Lightly grease a 9 x 5 inch/23 x 13 cm loaf pan with nonstick spray.
2. Make the streusel: in a medium bowl, stir the flour, oats, brown sugar, cinnamon, and salt together to combine. Cut the butter to about 6 even pieces, and add it to the bowl.
3. Use your hands, a pastry cutter, or two forks to work the butter into the other ingredients until moist crumbs form. Stir in the turbinado sugar, and set the streusel aside.
4. Make the pumpkin bread: in a large bowl, whisk the pumpkin puree, oil, eggs, and milk until well combined. Add the brown sugar and sugar, and whisk until well combined.
5. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg, salt, and cloves to combine. Add the flour mixture to the pumpkin mixture, and stir to combine using a silicone spatula. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
6. Pour the batter into the prepared pan, and spread into an even layer. Generously top the surface with the streusel, and then sprinkle the turbinado sugar over the surface.
7. Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60-70 minutes. (If the top of the loaf is becoming too dark before the end of bake time, cover the pan loosely with foil for the remainder of baking.)
8. Transfer from the oven to a cooling rack and run a small offset spatula gently around the edge of the loaf to separate it from the pan. Let the bread cool in the pan for 10 minutes before unmolding onto a wire rack to cool completely.
NOTES
Fresh Pumpkin Bread:
Start with a 4-5 pound baking pumpkin (such as Sugar, Cinderella, Cheese, or Fairytale Pumpkins). Cut the pumpkin in half, removing the step, then scoop out all the seeds. Place the pumpkin halves cut side down on a baking sheet, (save the seeds, which can be cleaned and roasted for a delicious snack).
Roast the pumpkin at 400°F/200°C until fork tender, 50 - 60 minutes. Let the pumpkin cool until easy to handle, then gently remove the peel from the flesh - you should be able to just separate you gently with your hands.
To puree, transfer the pumpkin flesh to a food processor or blender, to a food mill over a large bowl, or to a large bowl to mash by hand or with an immersion blender. Puree until fairly smooth.
Extra puree can be stored in airtight containers, and refrigerated for up to 2 weeks, or frozen for up to 6 months. Use the cooled puree to prepare the pumpkin bread as directed above.
Butternut or Honeynut Squash Bread:
You can use the same method above to make butternut or honeynut squash puree, which bakes beautifully into this recipe.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
