Streusel-Topped Pumpkin Bread
I usually double the recipe to use up a whole can of pumpkin and make two loaves instead of one. Freezes beautifully.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
falltreats
veg
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/3 cup water
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/3 cup vegetable oil
- 1 cup pumpkin puree
- 1/3 cup flour
- stir together until well combined:
- 2 eggs lightly beaten
- sift together:
- 1 1/4 cups sugar
- 1 2/3 cups flour
- 3/4 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- streusel topping:
- 2 tbsp brown sugar
- 1 tbsp firm margarine
- Carbohydrate 44.2884125833333 g
- Cholesterol 31.02 mg
- Fat 8.05736 g
- Fiber 1.48207919192314 g
- Protein 3.75479733333333 g
- Saturated Fat 0.933946791666667 g
- Serving Size 1 1 Serving (104g)
- Sodium 3905.48156666683 mg
- Sugar 42.8063333914102 g
- Trans Fat 0.327182475000002 g
- Calories 261 calories
Stir pumpkin mixture and flour mixture together just until mixed. Pour into greased loaf pan. Combine streusel ingredients together with a fork until crumbly and pea-sized. Sprinkle over loaf. Bake at 350f for 45 or 50 minutes.
