A moist, warmly spiced pumpkin quick bread topped with a buttery, sweet, and crunchy oat-cinnamon streusel.
Recipe Overview & Specs
| Metric / Detail | Value |
| Prep Time | 15 minutes |
| Bake Time | 55–65 minutes |
| Rest Time | 10 minutes in pan |
| Total Time | ~1 hour 30 minutes |
| Yield / Servings | 8–10 slices (1 loaf) |
| Oven Temperature | 350°F / 175°C |
| Baking Dish | 9×5-inch loaf pan |
Ingredients
| Category | Ingredient | Quantity / Preparation |
| Dry Ingredients | All-Purpose Flour | 1 ½ cups |
| Baking Powder | 1 tsp | |
| Baking Soda | 1 tsp | |
| Salt | ½ tsp | |
| Ground Cinnamon | 1 tsp | |
| Ground Nutmeg | ½ tsp | |
| Ground Ginger | ½ tsp | |
| Wet Ingredients | Pure Pumpkin Puree | 1 cup (not pumpkin pie mix) |
| Granulated Sugar | ¾ cup | |
| Packed Brown Sugar | ½ cup | |
| Vegetable Oil | ½ cup | |
| Large Eggs | 2 | |
| Vanilla Extract | 1 tsp | |
| Chopped Pecans/Walnuts (optional) | ½ cup | |
| Streusel Topping | All-Purpose Flour | ½ cup |
| Packed Brown Sugar | ¼ cup | |
| Ground Cinnamon | 1 tsp | |
| Cold Unsalted Butter | 4 tbsp (½ stick), cubed | |
| Rolled Oats | ½ cup |
Instructions
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
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