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Pumpkin Ginger Bread with Streusel Topping

This Pumpkin Bread is a spin-off of the legendary Pumpkin Bread by Deb Perelman of the Smitten Kitchen. My take on it adds candied ginger to the batter and tops it with streusel topping. The recipe is for one large loaf (using a standard 9 x 5 loaf pan), but it makes show stopping mini loaves as well, as shown in the above photo.

For Pumpkin Bread: 

Makes (1) 9 x 5 loaf or (3) 5 1/2 x 3 mini loaves

  • 15 oz. can of pumpkin puree
  • 1/2 cup vegetable oil (I use grapeseed)
  • 3 large eggs
  • 2 1/4 cups All-Purpose flour
  • 1 2/3 cups granulated sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1 1/2 tsp Pumpkin Pie Spice (alternatively, use 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg and a scant 1/4 tsp ground clove)
  • 1/2 cup chopped candied ginger
  • 1 Recipe Streusel Topping (recipe below)

For Streusel Topping:

  • 1 cup packed brown sugar
  • 3/4 cup all purpose flour
  • 3/4 cup quick oats
  • 1/2 tsp cinnamon 
  • 1/4 tsp Kosher salt
  • 9 tbsp butter, cold, cut into small pieces- slightly smaller than a pea

Preheat oven to 350 degrees and grease loaf pan with oil, or spray it with non-stick spray. 
Prepare streusel topping by mixing flour, brown sugar, oats, cinnamon, and salt in a medium bowl. Transfer to your food processor. Scatter in butter, then pulse 10 times. Process continually for 10-15 seconds, only until no visible lumps of butter appear. Transfer mix back into medium bowl and press together to make one cohesive mass. Refrigerate while making pumpkin bread batter.

To prepare pumpkin bread, in a large bowl, whisk together pumpkin, oil, eggs, and sugar until smooth. Sprinkle baking powder, baking soda, salt, and pumpkin pie spice over batter and whisk until well combined.  Add flour and stir with a spoon, until just combined (it’s okay to see a streak or two of flour).  Add candied ginger and stir to combine. Scrape into prepared pan and smooth over the top.  

Remove streusel from refrigerator.  Using hands, apply light pressure to large mass of streusel so that marble sized clumps of topping break off (little pieces will break off too- that’s ok!). Sprinkle streusel topping on top of batter, and press down gently.

Place loaf pan onto an appropriately sized baking sheet (to catch any fallen crumbs), and bake pumpkin bread on the lower/middle rack of oven for 65-70 minutes (appx. 35-45 min for mini loaves), rotating once for even browning. Bread is done when a toothpick inserted into the middle of loaf comes out clean. Cool bread in the pan (on a wire rack, if you have one) for about 15 minutes. Run a butter knife around the edges of pan and carefully invert the bread onto a large platter to remove it from the pan.

Cool pumpkin bread for another hour before cutting into it. Once fully cool, you can wrap it in plastic wrap and store it in the refrigerator (I find that butter based streusel topping starts to taste funny when left at room temperature for a prolonged period of time).

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