Pumpkin Bread with Almond Streusel
- Prep Time 10 minutes
- Cook Time 55 minutes
- Total Time 1hr 5mins
- Yield 1 large loaf
- Category bread
- Method baked
- Cuisine american
Pumpkin Bread with Almond Streusel
Seriously moist pumpkin bread topped with a buttery almond streusel. Perfect for Fall (or any season in my opinion!).
- Prep Time 10 minutes
- Cook Time 55 minutes
- Total Time 1hr 5mins
- Yield 1 large loaf
- Category bread
- Method baked
- Cuisine american
Ingredients
Units
for the streusel
- 1/3 cup all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons cold, unsalted butter, cut into small chunks
- 1 cup chopped, lightly toasted almonds
- pinch of salt
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 cup pumpkin puree
- 6 tablespoons butter, softened
- 1/4 cup plain, whole-milk yogurt
- 2 eggs, room temperature
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Butter and flour a medium-sized loaf pan.
- First make the streusel, in a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add in the pieces of butter, and using a pastry cutter, or 2 knives, cut the butter into the flour mixture until coarse crumbs have formed. Mix in the toasted almonds.
- Then, in a medium bowl, combine the flour, baking soda, powder, salt, sugar, and spices. In a separate bowl, cream the butter using an electric mixer on medium speed. Then add the eggs, yogurt, and vanilla. Fold in the pumpkin puree. Gradually fold in the flour mixture in three additions, stirring between each. Pour half of the batter into the loaf pan, then top with about 1/3 of the streusel. Pour in the rest of the batter, then top with the remaining 2/3 of the streusel.
- Bake for 55 minutes, or until a knife inserted in the center comes out clean. Cool and serve!