A quintessential fall bake, this delicious and nutritious pumpkin bread can be enjoyed any time of day! It’s perfect with a hot cup of morning coffee, as an afternoon tea-time treat, or even as a post-dinner dessert. The nutty flavor of freshly milled wheat flour, combined with warm spices and the rich taste of pumpkin, makes this bread loaf a perfect addition to your fall table.
Servings: 2 loaves
Ingredients
*For the topping*
- 2/3 cups old-fashioned rolled oats
- 2 tablespoons freshly milled soft white wheat flour
- 1/2 cup packed light or dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 cup unsalted cold butter cut into small cubes
*For the bread*
- 3 1/2 cups freshly milled soft white wheat or spelt flour
- 3/4 teaspoon salt
- 2 teaspoons baking soda
- 1 1/2 tablespoons pumpkin pie spice*
- 1 1/2 cups honey
- 1 cup unsalted butter melted
- 1/4 cup packed brown sugar
- 4 eggs
- 2 teaspoons pure vanilla extract
- 2 cups pumpkin puree
*To make your own pumpkin spice mix, combine the following ingredients:
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 350°F (177ºC).
- In a medium bowl, combine the oats, flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry cutter. Mix until the streusel resembles coarse crumbs. Set aside.
- In a large mixing bowl, whisk together the flour, salt, baking soda, and pumpkin pie spice.
- In another large bowl (or in the bowl of a stand mixer), beat together the honey, butter, brown sugar, eggs, and vanilla. Add the pumpkin puree and stir to combine.
- Add the dry to the wet ingredients and mix until just combined.
- Divide the batter evenly into two greased loaf pans and bake for 20 minutes.
- Remove from the oven and sprinkle each loaf with half of the streusel mixture, gently pressing the streusel down with the back of a spoon.
- Return the loaves to the oven and bake for an additional 30-35 minutes. If the loaf is browning on top too quickly, loosely tent it with aluminum foil.
- Allow loaves to cool in the pans for 5 minutes, then remove and transfer them to a wire rack to cool completely before slicing and serving
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