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One-Bowl Pumpkin Streusel Bread

There's nothing fat slice of pumpkin bread in the fall...cuddled up with a blanket, a cup of coffee, a good book or show, ideally on a Saturday with no plans. Wow, I'm 90 years old. Not ashamed of it though, it is what it is!


At this point I'm rambling, but this pumpkin bread is wonderful with just the perfect pumpkin-spice-to-bread ratio. Let's not forget that it is also a one-bowl recipe. AKA my favorite! You mix your bread, pour it into your greased loaf pan, then use that same bowl to mix the streusel top... or you can skip the streusel and go for a thick layer of cinnamon & raw sugar on top. Both are delish!


I really have nothing else to say, other than this bread is epic.


Actually, one more thing. Before you start please keep the oven door shut while you bake until the initial bake time is up. This allows your goodies to bake properly! Each time you open the door the oven decreases significantly, which yields not-so-great results. I know its tempting to open, but I promise you'll be happier with your results if you resist.


Let's get to it...


ONE BOWL PUMPKIN BREAD

yield: 12 servings | ready in 1.5 hours


T H E B R E A D

  • 2 cups bread flour

  • ¾ tsp baking soda

  • 3 tsp pumpkin pie spice

  • ½ tsp sea salt

  • ¾ cup brown sugar

  • 15 oz pumpkin puree (2 cups)

  • 6 tbsp melted butter

  • 2 large eggs

  • ¼ cup greek yogurt

  • ⅛ cup milk

  • 2 tsp vanilla extract

T H E S T R E U S E L T O P P I N G

  • 5 tbsp melted butter

  • ⅔ cup flour

  • ⅓ cup sugar

  • 2 tbsp raw sugar

  • 1 tsp pumpkin pie spice

  • ¼ tsp baking soda


M E T H O D

  1. Preheat the oven to 425 F & grease your favorite loaf pan.

  2. Into a large bowl, add flour, baking soda, spices, and salt. Stir to combine.

  3. Add in melted butter, brown sugar, vanilla, yogurt, milk, eggs, and pumpkin purée. Mix until you get an even batter. There may be a few lumps from the pumpkin puree, but you shouldn't have any clumps of dry ingredients. If you do, keep stirring.

  4. Pour batter into the prepared loaf pan, it should fill the pan about 3/4 of the way full.

  5. In the same mixing bowl, combine all streusel ingredients together until a sandy pea-like mixture forms.

  6. Add streusel to the top of the batter. Alternatively, add a thick layer of raw sugar on top or swirl in some chocolate chips. Get creative!

  7. Bake at 425 F for the first 5 minutes, then decrease the temperature to 350 F while the oven door remains closed! Keep the door shut, or else you won't get a beautiful tall loaf of bread :)

  8. Bake an additional 55 to 70 minutes until a toothpick comes out clean when inserted into the center of the loaf. Check at the 55 minute mark, if it wobbles, check the loaf again in 15 minutes. If it is sturdy/tall, check every 5 minutes until the toothpick comes out clean.

  9. Cool before slicing & enjoy!

R E C I P E N O T E S

  • FLOUR bread flour yields the best rise of bread, but if necessary you can use all-purpose flour.

  • GLUTEN FREE sub a 1:1 gluten free all-purpose flour in place of the bread flour

  • CHOCOLATE LOVERS fold in 1 cup of chopped chocolate or chocolate chips at the end of step 3

  • GREEK YOGURT I've used 2% plain, full fat greek yogurt & vanilla greek yogurt. Most yogurts work, however I would shy away from low/no-fat... it's just not ideal for baking

  • STORAGE freeze in an air tight container for up to 3 months or in the fridge/room temp for about a week.

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