Pumpkin Streusel Loaf

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter, really soft, half melted really
  • 2 large eggs
  • 1 cup of pumpkin pureé
  • ½ cup chopped pecans (optional)
  1. Preheat oven to 350˚F and spray a medium loaf pan with nonstick cooking spray.
  2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
  3. In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
  4. In two batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
  5. Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan (sprinkle with crumb topping if adding). Bake for about one hour or until an inserted knife comes out clean the top is golden.

Crumb Topping

  • 2 Tbsp light brown sugar
  • 3 Tbsp flour
  • 1/8 tsp cinnamon
  • 3 Tbsp cinnamon mini baking chips
  • 1 1/2 Tbsp unsalted butter, melted and slightly cooled