Ingredients
- 1/4 cup (half of 1 stick) unsalted butter, slightly softened1
- 1/4 cup light brown sugar, packed
- about 1/4 cup all-purpose flour, plus 1 to 2 tablespoons additional if needed
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/3 cup vegetable oil, melted
- 1/4 cup milk, preferably at room temp
- 2 tablespoons mild or medium molasses
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon allspice
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- pinch salt, optional and to taste
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
Details
Level of difficulty Average
Preparation time 15mins
Cooking time 42mins
Cost Average budget
Preparation
Step 1
Preheat oven to 375F. Spray one 9-by-5-inch loaf pan (or a 12-cup muffin pan) with floured cooking spray, or grease and flour the pan; set aside.
Step 2
Streusel Crust - In a medium bowl, combine butter, brown sugar, 1/4 cup flour, and toss with a fork until mixture combines and crumbs and clumps form. This is a moist streusel, but if yours seems very moist and is paste-like, add another 1 to 2 tablespoons flour, as needed to dry it out. Set aside.
Step 3
Bread - In a large mixing bowl, combine all ingredients through nutmeg, and whisk to combine. Using room temp milk will prevent coconut oil from re-solidifying, but if it does, a few small white clumps are okay.
Step 4
Stir in the flour and baking powder until just combined, don't overmix. Batter is quite thick.
Step 5
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Step 6
Evenly sprinkle the streusel topping over the top, using your fingers to break up large clumps if necessary.
Step 7
Bake for about 40 to 44 minutes, or until center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Step 8
Allow bread to cool in pan, on top of a wire rack, for at least 30 minutes before turning out onto the rack to finish cooling completely.
Step 9
Slice bread with a serrated knife in a sawing motion, going over any stubborn patches of the crust a few times, taking care to be gentle to not compress the loaf. Bread will keep airtight at room temperature for up to 1 week. Bread will keep airtight in the freezer for up to 6 months.
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