Soft Pumpkin Bread with Cinnamon Streusel Topping
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3/4 cup sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 cup Greek yogurt
For the streusel topping:
- 1/2 cup all-purpose flour
- 3 tbsp sugar
- 3 tbsp brown sugar
- 1/2 tsp cinnamon
- 2 tbsp butter melted
Instructions
- Preheat oven to 350 degrees F.
- Grease a loaf pan with nonstick cooking spray.
- In a large bowl, whisk together flour, pumpkin pie spice, salt, and baking soda. Stir in the sugar.
- In a separate bowl, combine pumpkin puree, vegetable oil, yogurt, eggs, and vanilla extract.
- Slowly mix the wet ingredients into the dry ingredients until combined. It's okay if it's slightly lumpy!
- Pour loaf mixture into greased pan.
- In another small bowl, mix together 1/2 cup flour, 3 tbsp sugar, 3 tbsp brown sugar, and 1/2 tsp cinnamon for the streusel topping.
- Gradually pour melted butter over the streusel mixture, using a fork or spoon until clumps start forming (be careful not to stir too much.)
- Sprinkle streusel topping over unbaked loaf mixture and then bake in the oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Notes
I'm pretty sure this works at both high altitude and sea level, but I've only tested at high altitude (5280 feet.)