Pumpkin Season is back! The holidays are in full effect...Well..almost! It's October and pumpkin is the latest essential item to buy at the market. I'm already 10 cans deep of pumpkin puree that I have rallied up from Trader Joes. Every trip I make to the store, I bring a can or 2 home with me. So I NEVER run out.
Because it's happened before.
I am super excited to share this recipe because it's not your basic pumpkin loaf. It has cinnamon brown sugar in the center and its topped with a crunchy streusel topping that just adds that fun texture when you bit into it. It was a big hit with my family and I hope it is for you too :)
Pumpkin Loaf with Cinnamon Sugar Filling topped with Streusel
Ingredients
1 ⅔ cups all purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp kosher salt
2 eggs
⅓ cup vegetable oil
1 ⅓ cups granulated sugar
1 cup pumpkin puree
2 tbsp water
½ tsp pumpkin pie spice
½ tsp ground nutmeg
½ tsp cinnamon
Center Cinnamon Sugar
1 tsp cinnamon
⅓ cup brown sugar
Streusel Topping
3 tbsp butter (unsalted or salted)
⅓ cup flour
½ tsp cinnamon
2 tbsp brown sugar
3 tbsp granulated sugar
¼ tsp kosher salt
Directions
Preheat oven to 350 degrees Fahrenheit and spray a 9 inch loaf pan with nonstick spray
In a medium size bowl, whisk to combine the flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl whisk to combine the eggs, oil, sugar, pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg. Then, whisk in the flour mixture until combined. Set aside.
In a small bowl, combine the brown sugar and cinnamon. Set aside. For the streusel topping, cut the butter into the flour, cinnamon, sugar and salt with a fork or using your fingers, knead in the butter so the streusel comes together in little clumps.
Pour half the batter in the loaf pan. Then, sprinkle the brown sugar/ cinnamon evenly. Pour the rest of the batter in the pan and sprinkle over the streusel topping.
Bake for about 1 hour, until the toothpick comes out clean.
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