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Pumpkin Crunch Loaf – Bakery Favorite You Must Try Today!

Pumpkin Crunch Loaf – Bakery Favorite
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A deliciously moist pumpkin loaf topped with a crunchy streusel, perfect for fall and a bakery favorite.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup chopped nuts (optional)
  • ½ cup brown sugar
  • ¼ cup butter, melted
  • ½ cup rolled oats

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. If using, fold in the chopped nuts.
  6. Pour the batter into the prepared loaf pan.
  7. In a separate bowl, mix together the brown sugar, melted butter, and rolled oats to create the streusel topping.
  8. Sprinkle the streusel mixture over the top of the batter.
  9. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This loaf can be frozen for up to 3 months; wrap tightly in plastic wrap and foil.
  • For added flavor, consider adding chocolate chips or dried cranberries to the batter.

Nutrition

Find it online: https://recipeshungry.com/pumpkin-crunch-loaf-bakery-favorite-recipe/