Pumpkin Streusel Quick Bread

I have made this quick bread for over twenty years. It has always been a fall favorite in our family.

Here is a picture of the bread from when I first posted it on September 21, 2011.

The pumpkin bread has a moist, tender crumb with the perfect cinnamon sugar streusel on top.

Pumpkin Streusel Quick Bread            

Yield: 1 loaf

Ingredients:
1 cup sugar
1/2 cup oil
2 eggs
1 cup canned pumpkin
1 1/2 cup sifted all purpose flour (I used 1/2 of this amount whole wheat)

1/4 tsp. salt
1/4 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg

Streusel Topping: optional (I added this to make it appeal to teenagers)
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter

Preheat oven to 325° degrees F.  Grease and flour 8x 5-inch loaf pan.  Beat sugar with oil till blended.  Add eggs, one at a time, beating well. Continue beating until light and fluffy.  Then mix in pumpkin on low speed.  Add in dry ingredients on low speed and mix well. Pour into prepared pan.  For streusel topping mix till crumb texture with a pastry cutter.  Then spread topping over entire loaf.  Bake 60 minutes or until 

toothpick comes out clean.  Cool 10 minutes; remove from pan and finish cooling.

Enjoy! 

In Victory,

Sherry