Pumpkin Streusel Bread (& muffins!)

I bought a huge can of pumpkin that needed to be used up, and per The Hubby’s request I made these pumpkin goods for an early morning hunting trip breakfast and for guests we were having stay the night.

These were simple to make and the streusel topping gave it a little extra something special that my kids especially loved.

I found a basic pumpkin bread recipe from this site and combined it with this recipe for the streusel topping. Below are my slight alterations to both recipes.

Bread Ingredients:

2 cups pumpkin puree

2/3 cup vegetable oil

3 eggs, beaten

1 tsp vanilla

3 cups all-purpose flour

2 cups white sugar

2 teaspoons baking soda

2 teaspoons pumpkin pie spice

1 teaspoon salt

1/2 teaspoon baking powder

Streusel topping ingredients

1 1/4 cup all-purpose flour

1/2 cup brown sugar, packed

1/4 cup sugar

1 teaspoon pumpkin pie spice

1/2 cup (1 stick) unsalted butter, melted

Directions: 

1.) Preheat oven to 350*. Spray 8″ bread pan (s) and/or muffin tin (s) with cooking spray (or use muffin cups.) I used one bread pan and one muffin pan.

2.) Mix pumpkin, vanilla, vegetable oil, and eggs in a mixer.

3.) In a separate bowl, mix all the dry ingredients with a whisk.

4.) Slowly add the dry ingredients to the wet ingredients in the mixer.

5.) Pour half the batter into each bread pan, or half into one bread pan and half into 12 muffin cups.

6.) Combine the streusel topping ingredients in a bowl and crumble with a fork. Add to the top of the batter by pressing lightly.

7.) Bake the bread for 50-60 minutes and the muffins for 18-20.

8.) Cool bread on a wire rack before removing from pan. Let muffins cool on a wire rack for a few minutes before removing to cool completely on the wire rack.

Enjoy!

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