- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 large loaf
- Category: bread
- Method: baked
- Cuisine: american
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 large loaf
- Category: bread
- Method: baked
- Cuisine: american
Ingredients
for the bread
- 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
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
Instructions
- Preheat the oven to 350ºF. Butter and flour a medium-sized loaf pan.
- 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 flours, 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!
Keywords: easy, moist, fall, autumn, spiced, streusel, topping
Leave a comment and rate this recipe!
I rarely leave comments on recipes that I try online, but I’ve been a fan of Broma Bakery for a few months and this was one of the best tries so far! My family all loved it, and you can easily swap the almonds for any other toasted nut: I used pecans, and it lends almost a pecan-pie quality to the streusel topping that was delicious. Fluffy and scrumptious.
★★★★★
I made the pumpkin bread. It was excellent. I’ve been craving it ever since I ate the last crumb. I plan to make them for Halloween. Could I make them into muffins using the same temperature, but cook them less?
★★★★★
This looks literally like the best looking pumpkin bread I have ever seen! Lovely!
I missed you! Glad to see you’re back. Thanks for making us this amazing looking loaf…
stunning! just clicked over from FG – it looks beyond good & love the streusel topping!