Breastfeeding Friendly Pumpkin Bread with Streusel
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Learn more →Ingredients
10 servings
For the bread
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- ½ cup neutral oil (such as vegetable or canola oil)
- ¼ cup whole milk
- 1 tsp vanilla extract
For the streusel
- ½ cup all-purpose flour
- ⅓ cup packed light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- 3 tbsp unsalted butter, cold and cut into small cubes
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
- 2
Make the streusel: In a small mixing bowl, combine the 1/2 cup flour, 1/3 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Add the cold butter cubes and work them in with your fingertips, pressing and rubbing until the mixture forms coarse, pea-sized clumps with no dry flour remaining. Refrigerate while you make the batter.
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