This whole starting a pumpkin food blog series things, was a brilliant idea.
I wish I could invite you all over, because my kitchen has smelled awesome all week long, and is currently full of so much delicious pumpkin food!
This is another recipe courtesy of pumpkin week. You should note, that I do already have a pumpkin bread recipe on my food blog, however that recipe is vegan, and an oat based pumpkin bread. Thus, the difference with this recipe is the delicious streusel topping in this recipe, and the fact that it is not vegan. In many ways, this recipe is extremely comparable to Starbuck’s pumpkin bread (AKA Delicious)!
Enjoy this scrumptious Pumpkin bread, and come back tomorrow for another delicious recipe in A Rented Kitchen’s Pumpkin Week!
With love and cinnamon, A Rented Kitchen
Day One- Pumpkin Recipe Review!
Day Two- Pumpkin Pie Oatmeal
Day Three- Spiced Pumpkin Pie Dip
- 1 ½ cups flour
- 1 cup sugar
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ¼ teaspoon cardamom
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon clove
- 2 eggs, beaten
- 1 Cup pumpkin puree
- ½ cup vegetable oil (do not use olive or peanut oil)
- ½ teaspoon vanilla
- 3 Tablespoons butter
- ½ cup brown sugar
- 1/3 cup flour
- Preheat the oven to 350˚F. Grease two small loafs pans, or one large loaf pan, and sprinkle with a light layer of flour, set aside.
- In a large bowl, combine the dry ingredients- flour, sugar, salt, baking soda, salt, and spices. Mix until thoroughly combined.
- In a smaller bowl, beat the eggs. Add in the pumpkin puree, oil, and vanilla, and mix well.
- Add the liquid ingredients to the dry ingredients and stir until smooth.
- Pour into the loaf pan(s), and sprinkle with the streusel mixture.
- Bake for 30 minutes, or until the bread has pulled slightly away from the edges, and a toothpick comes out clean.
- Cool for ten minutes in the pan, and then move to a cooling rack. Eat and enjoy!
Notes and Tips!:
- Adapted from: Copy Kat
- For a lighter option, feel free to substitute the Streusel topping with 1/3 – ½ cup roasted and salted pumpkin seeds!
- Like this recipe? Try these other delicious bread recipes from ‘A Rented Kitchen’ (Recipe links below):
- Blueberry Cinnamon Coffee Cake
- Spiced Peach Carrot Bread
- Baked Apple Cider Doughnuts with Cinnamon Sugar Glaze