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streusel topping recipe
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Moist Pumpkin Bread with best Streusel Topping
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 

This moist pumpkin bread with best Streusel topping has the right texture and also a super fantastic pumpkin streusel topping.

Course: Cakes
Cuisine: American
Ingredients
  • 2 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon powder
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter
  • 3 tablespoons vegetable oil
  • 3/4 cup white sugar
  • 1/3 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) pumpkin puree (not pumpkin pie mix)
  • 1/4 cup (60ml) milk
For the Pumpkin Streusel Topping:
  • 1 cup pumpkin seeds
  • 2 tablespoons butter melted
  • 2 tablespoons honey
Instructions
  1. Preheat the oven to 350 Degrees Fahrenheit / 175 Degrees Celsius.
  2. Swift together all-purpose flour + baking soda + baking powder + cinnamon powder + pumpkin spice powder + salt and keep aside.
  3. In a bowl, beat butter + white sugar + brown sugar + oil till light and fluffy.
  4. Add egg and vanilla and mix only to incorporate.
  5. Stir in the pumpkin puree and milk.
  6. Add the flour little at a time and mix together until the flour is moistened well and lumpy. (Do not overmix)
  7. Transfer the batter into a greased and parchment paper lined 9 * 5-inch loaf pan.
  8. In a bowl, add pumpkin seeds + melted butter + honey and mix till the pumpkin seeds get coated well. Spread it over the batter and gently press the nuts.
  9. Bake for 60-70 minutes or until a skewer inserted in the middle of the bread comes clean or with tiny crumbs.
Recipe Notes

I used Libby's pumpkin puree.