Pumpkin Bread with Butterscotch Streusel Topping

5 from 3 votes

Pumpkin Bread with Butterscotch Streusel Topping

This perfectly spiced pumpkin bread with a moist crumb and a delicious butterscotch streusel topping is the seasonal bake you want to make over and over again.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: pumpkin bread

Servings:

Author: Julia Frey of Vikalinka

Equipment

This is an affiliate link.Mixing bowl
This is an affiliate link.Hand mixer
This is an affiliate link.Loaf pan

Ingredients

For the pumpkin loaf

220g / 1 cup canned pumpkin or cooked and mashed pumpkin
150g / 3/4 cup white sugar
85ml / 1/3 cup oil
2 eggs large
180g / 1½ cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin spice or mixed spice (UK)
1/4 tsp This is an affiliate link.nutmeg

For the butterscotch streusel topping

3 tbsp flour
2 tbsp sugar
1/8 tsp cinnamon
1/8 tsp mixed spice or pumpkin spice
1/8 tsp This is an affiliate link.nutmeg
1½ tbsp butter
2 tbsp chopped walnuts optional
2 tbsp butterscotch chips

Instructions

Preheat the oven to 180C/350F
In a large bowl mix pumpkin, sugar, oil and egg and beat with an electric mixer for 2 minutes. In a separate bowl combine sifted flour, baking soda, baking powder, salt and all spices.
Add dry ingredients to the wet ingredients and mix until combined for about 2 minutes.
Make the butterscotch streusel topping by combining flour and all spices in a small mixing bowl, add softened butter and mix it with your hands until the mixture reminds large oat flakes. Mix in chopped walnuts and butterscotch chips.
Line your loaf pan with some parchment paper or grease it well and pour the pumpkin loaf batter in it. Top with the streusel topping and bake for 1 hour to 1 hour 10 minutes or until a toothpick comes out clean when the cake is pierced.
Cool in the pan for 30 minutes, then remove on a wire rack and cool completely.

Notes

This recipe makes 1 loaf of bread.

Nutrition