Pumpkin Streusel Coffee Cake Bread
Pumpkin Streusel Coffee Cake Bread a combination of pumpkin and coffee cake with a cinnamon streusel topping. How could it get any better?
Servings: 12 servings
Ingredients
- ¾ cup brown sugar
- ½ cup canola oil
- ⅓ cup buttermilk
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups white flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Streusel Topping
- ⅓ cup flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup chopped pecans
- ¼ cup cold butter cubed
Instructions
- Preheat oven to 350F. Lightly grease and line with parchment paper a 9x5-in loaf pan. Set aside.
- In a small mixing bowl stir together flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
- In a large mixing bowl, beat together sugar, oil, buttermilk, eggs, pumpkin puree, and vanilla until creamy and smooth. Gently stir in the flour mixture to the sugar mixture, until it comes together.
- Add batter to prepared pan. Set aside.
- Prepare streusel by adding all the streusel ingredients into a medium mixing bowl. Press & stir together using a fork, until mixture resembles coarse crumbs. Sprinkle over the prepared batter in pan, press gently into the batter so that they stick.
- Bake bread for 50-55 minutes or until a toothpick comes out clean. Remove bread from oven and allow to completely cool on cooling rack. Remove from pan and parchment paper to serve.
Notes
- You can freeze leftover pumpkin to make this again! Or, make double the bread and freeze that.
Nutrition
Calories: 353kcal | Carbohydrates: 41g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 232mg | Potassium: 147mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3356IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
