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Pumpkin Bread with Pumpkin Seed Streusel

A generous helping of warm spices makes this seasonal snack a cozy treat for cold days. Feel free to reduce or adjust the spices to match your mood, or replace them with 2-3 teaspoons pumpkin pie spice for simplicity’s sake. You can also skip the streusel and bake the bread without it if you like--it’s delicious even without the topping. Replace the water with strong coffee or espresso or add 1 teaspoon espresso powder to the dry ingredients for a play on a pumpkin spice latte. Wrap cooled pumpkin bread up in a festive cloth and tie it with a ribbon for an edible gift.

Prep Time — 30 min
Cook Time — 45 min
Servings — 8
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Ingredients

⅓ cup shelled pumpkin seeds

2 cups all-purpose flour

1½ teaspoons baking soda

½ teaspoon baking powder

¾ teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground allspice

1 cup pumpkin puree

2 large eggs

¾ cup light brown sugar

½ cup sugar

½ cup canola oil

½ cup water

1 teaspoon vanilla extract

3 tablespoons unsalted butter

½ teaspoon all-purpose flour

3 tablespoons light brown sugar

1 teaspoon ground cinnamon

¼ teaspoon salt

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Prepare the pumpkin seeds

Spread the pumpkin seeds in an even layer in the June Pan.

⅓ cup shelled pumpkin seeds

measuring cups

June Pan

Toast the pumpkin seeds

Place the June Pan on the middle shelf of the June Oven. Toast the pumpkin seeds 6 minutes, until they are fragrant and lightly browned. Remove the pumpkin seeds from the June Oven immediately pour in a small bowl to prevent burning.

June Oven

small bowl

Grease the pan

Lightly coat the interior of the loaf pan with nonstick cooking spray and set aside.

nonstick cooking spray

loaf pan

Combine the dry ingredients

In a large bowl, whisk the flour, baking soda, baking powder, ground cinnamon, ginger, nutmeg, clove and allspice together until combined.

2 cups all-purpose flour

1½ teaspoons baking soda

½ teaspoon baking powder

¾ teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground allspice

large bowl

measuring spoons

whisk

Combine the wet ingredients

In a medium bowl, whisk the pumpkin, eggs, brown sugar, sugar, oil, water and vanilla extract together until combined.

1 cup pumpkin puree

¾ cup light brown sugar

2 large eggs

½ cup sugar

½ cup canola oil

½ cup water

1 teaspoon vanilla extract

medium bowl

liquid measuring cup

Combine the wet and dry ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently mix the ingredients together until just combined. Do not overmix. Some lumps are okay.

spatula

Fill the pan

Scrape the batter into the prepared loaf pan. Smooth the surface with a spatula.

Preheat the June Oven

Carefully remove the wire shelf from the middle position and place it in the bottom position. With the shelf in the bottom position, preheat the June Oven to 350℉ on the Bake cook mode using the button below.

Make the streusel

Combine the pumpkin seeds, softened butter, flour, brown sugar, cinnamon and salt in a bowl. With your fingers, rub the ingredients together until the butter is incorporated and the mixture resembles large bread crumbs.

¼ teaspoon salt

1 teaspoon ground cinnamon

3 tablespoons light brown sugar

½ teaspoon all-purpose flour

3 tablespoons unsalted butter

Add the streusel

Sprinkle the streusel evenly over the batter, covering the entire surface. Use all the streusel.

Bake the pumpkin bread

Transfer the loaf pan to the bottom shelf of the June Oven. Bake the bread 1 hour and 15 minutes, until a toothpick comes out clean when inserted in the center. If desired, follow instructions on the June Oven to continue cooking. June will notify you when the bread is ready.

Cool slightly and loosen

Remove the pumpkin bread from the June Oven and transfer it to a cooling rack. Allow the bread to cool in the pan for 5 minutes, then carefully invert the pan and tip out the loaf. Allow the pumpkin bread to cool completely on the cooling rack, streusel-side up.

cooling rack

Slice and serve

Slice the cooled pumpkin bread to serve.

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