Easy and Moist Pumpkin Bread Recipe

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In this easy and moist pumpkin bread recipe, you won't have to worry about any fussing! We'll show you how to make a delicious pumpkin bread that will be perfect for any occasion!

This pumpkin bread is perfect for any time of the year. Whether you're celebrating Thanksgiving or Christmas, this recipe is sure to please! With only a few ingredients and minimal effort, you'll have a delicious and perfect pumpkin bread at your table in no time!

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Easy and Moist Pumpkin Bread Loaf Recipe

PUMPKIN SPICE STREUSEL
1) In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.

PUMPKIN SPICE STREUSEL INGREDIENTS
• 1/4 cup (55g) unsalted butter, melted
• 1/2 cup (65g) all-purpose flour
• 1/4 cup (50g) light brown sugar, packed
• 2 tbsp granulated sugar
• 1/2 tsp pumpkin pie spice

COOKING TOOLS & SUPPLIES
• 20 or 30 quart mixing bowl - large
• 5 quart mixing bowl - small
• Electric hand mixer or stainless steel whisk
• 9” x 5” bread loaf pan
• Parchment paper
• Baking grease or cooking spray
• Measuring cup
• Measuring spoons: 1 teaspoon; and ½ teaspoon

PUMPKIN BREAD LOAF
1) Preheat your oven to 325F and butter the sides of a 9”×5” loaf pan and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan, so it’s easy to lift out.
2) In a small bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
3) In a large bowl, using an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.
4) Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.
5) Pour it into the prepared pan and spread it even.
6) Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.
7) Completely cover the top of the batter in streusel and bake for 1 hr and 15 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready.

DRY INGREDIENTS
• 1-3/4 cups (230g) all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp kosher salt

WET INGREDIENTS
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• (1) 15oz can pure pumpkin puree (NOT pumpkin pie filling. The only ingredient should be pumpkin.)
• 1/2 cup (100ml) vegetable oil
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup (110ml) milk

MAPLE GLAZE
1) While the bread bakes, mix together the powdered sugar and maple syrup.
2) With the bread fresh from the oven, pour the glaze on top of the hot loaf.
3) Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice. Serve warm or store in an air tight container in the fridge. Enjoy!

MAPLE GLAZE INGREDIENTS
• 1/2 cup (60g) powdered sugar
• 1/4 cup (85g) pure maple syrup

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