Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (200g) sugar
- ½ cup (120ml) vegetable oil
- 3 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the sugar and vegetable oil until combined. Add eggs one at a time, then mix in pumpkin and vanilla until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Prepare the streusel topping by combining ½ cup flour, ¼ cup brown sugar, and ¼ cup cold butter cut into cubes. Use a pastry cutter or fingers to blend until crumbly.
- Sprinkle the streusel evenly over the pumpkin batter in a greased loaf pan.
- Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan and transferring to a wire rack.
Notes
- Use canned pumpkin puree, avoid pumpkin pie filling for control over sweetness and spices.
- Don’t overmix the batter for a tender loaf.
- Add spices like ginger or cloves for variation.
- Cool completely before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Bakery
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 250 kcal Kcal
- Sugar: 14g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg