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Wholesome One-Bowl Pumpkin Bread with Cinnamon Streusel

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This incredibly moist and tender pumpkin bread is topped with a buttery cinnamon streusel for the perfect crunch. It comes together in one bowl with simple ingredients and is a guaranteed crowd-pleaser, even for pumpkin skeptics.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • ¼ cup plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup unsalted butter, melted (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat the oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment and any exposed sides of the pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt for about 20 seconds.
  3. Add the granulated sugar and brown sugar to the dry ingredients and whisk until well combined.
  4. Make a well in the center of the dry ingredients. Add the pumpkin puree, vegetable oil, Greek yogurt, eggs, and vanilla extract. Whisk gently from the center outward until just combined (about 30 seconds). Do not overmix.
  5. Switch to a rubber spatula and fold the batter a few times from the bottom up to ensure no hidden pockets of flour. The batter will be thick and glossy.
  6. In a small bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt for the streusel. Pour the melted butter over the dry ingredients and stir with a fork until the mixture resembles coarse crumbs.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the batter without pressing it in.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel is browning too quickly (after about 40 minutes), tent the loaf loosely with aluminum foil.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment overhang, lift the bread out and transfer it to the rack to cool completely.
  10. Once completely cool, slice with a serrated knife, wiping the knife between cuts for clean slices. Serve at room temperature or warm slightly.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better the next day as flavors meld.

Nutrition

Keywords: pumpkin bread, cinnamon streusel, one-bowl, fall recipe, easy pumpkin bread, moist pumpkin bread

Find it online: https://lumalunch.com/wholesome-one-bowl-pumpkin-bread-with-cinnamon-streusel/