- 14 ounces canned pumpkin puree
- 1 1/ 2 cups granulated sugar
- 1/ 2 cup light brown sugar, lightly packed
- 1 cups vegetable oil
- 3 large eggs
- 3/ 4 cups whole milk
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon coarse Kosher salt
- 1 teaspoon ground cinnamon
- 1/ 2 teaspoon ground nutmeg
- 1/ 2 teaspoon ground ginger
- 1/ 2 teaspoon ground cloves
Note: This recipe can be made with or without the streusel topping. You can also fold in chocolate chips or nuts into the batter before baking, if you like. Chocolate chips in pumpkin bread are fantastic!
Preheat the oven to 350. Line two standard-sized loaf pans with a sheet of parchment paper to easily remove the bread after it bakes.
In a large bowl, whisk together the pumpkin, sugars, oil, eggs, milk and vanilla until smooth. In a separate bowl, sift together the flour, baking soda, salt and spices. Add the dry ingredients to the wet and whisk just to combine until mostly free of lumps; batter will be thick. Divide the batter between the pans.
- 1 1/ 2 cups all-purpose flour
- 1/ 2 teaspoon ground cinnamon
- 1/ 4 teaspoon ground nutmeg
- 1/ 4 teaspoon ground cloves
- 1/ 2 teaspoon coarse Kosher salt
- 1/ 2 cups light brown sugar, lightly packed
- 1/ 4 cups granulated sugar
- 1/ 2 cups pecans, finely chopped (optional)
- 1/ 2 cups unsalted butter, melted
In a large bowl, combine the flour, spices, salt, sugar, and pecans (if using). Drizzle with the melted butter, and toss with a fork until very moist and crumbly. If the streusel is too wet, add a little more flour, a tablespoon at a time. Sprinkle the crumbs evenly over the batter, and lightly press into the batter.
Bake for about 55-65 minutes, until a cake tester comes out with moist crumbs clinging to it. Cool in the pans for 15 minutes, then lift the bread out by the paper, set on a wire rack, and cool completely before cutting.
Store bread in an airtight container for up to 5 days, or wrap in several layers of plastic and freeze indefinitely.