1can (15 oz/425g)pumpkin puree(not pumpkin pie filling)
1 ½cups (324g)granulated sugar
½cup (80g)light brown sugar,lightly packed
1cup (224g)vegetable oil(you can also use 1/2 cup vegetable oil + 1/2 cup melted unsalted butter)
3(165g)large eggs
¾cup (202ml)whole milk
2tsp (8g)vanilla extract
4cups (520g)all-purpose flour,spooned and leveled
2tsp (10g)baking soda
1tsp coarse Kosher salt(if using table salt, use half the amount)
1tspground cinnamon
½tspground nutmeg
½tspground ginger
½tspground cloves
¼tspground cardamom
Crumb Topping
1 ½cups (195g)all-purpose flour,spooned and leveled
½tspground cinnamon
¼tspground nutmeg
¼tspground cloves
½tsp coarse Kosher salt(if using table salt, use half the amount)
½cup (80g)light brown sugar,lightly packed
¼cup (54g)granulated sugar
½cup (113g)unsalted butter,melted
Instructions
Bread
Preheat the oven to 350 F, and position a rack in the center of the oven. Line two standard-sized loaf pans with a sheet of parchment paper to easily remove the bread after it bakes.Note: if using a molded pan, like the fluted loaf pan, do not line it with paper. Simply spray it well with non-stick baking spray.
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 use a spatula to combine the batter just until moistened. Divide the batter between the pans.
Crumb Topping
In a large bowl, combine the flour, spices, salt and sugar. 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.
Notes
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!Store bread in an airtight container for up to 5 days, or wrap in several layers of plastic and freeze indefinitely.
Keyword Bread, Crumb Topping, High Altitude, Pumpkin, Streusel