Ok Boo’s this recipe is out of this world! Took me a few tries to perfect it, cooking at altitude can be tricky. Keep that in mind when trying this recipe if you are not at altitude, to make the proper adjustments just google baking at elevation.
INGREDIENTS
Streusel Topping
1/4 c butter
1/2 c flour (most kinds will work)
1/4 c brown sugar
2 tbsp sugar
1 tsp pumpkin spice
Mix all ingredients together in medium bowl and put in fridge while making the bread batter.
Pumpkin Spice Bread
1 3/4 c flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp pumpkin spice
1/2 tsp salt
1 15oz can pumpkin puree
1 c sugar
1/2 c brown sugar
1/2 c vegetable oil
2 large eggs
1/2 tsp vanilla extract
INSTRUCTIONS
Preheat your oven to 350 and grease the sides of a 9×5 loaf pan (aluminum tin is best).
In a bowl whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt), then set aside.
Using an electric mixer or whisk mix together the sugar, pumpkin puree and oil until fully combined then mix in the eggs and vanilla.
Slowly mix in the dry ingredients to the wet ingredients until the mixture is smooth.
Pour the mixture into the tin and smooth until even.
Take the streusel out of the fridge and break it up using a knife to create uniform crumbs.
Completely cover the top of the batter with the streusel.
Bake for 30-35 or until a toothpick in the middle comes out clean. If it needs more time, add time in 5 minute increments.
Enjoy!
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