Pumpkin Bread with Streusel Topping

Pumpkin Bread with Streusel Topping

By: Linda Edson

This time of year is saturated with pumpkin everything, to the point that it becomes a bit of a joke. With a return to a mindset of seasonal cooking and farm-to-table offerings, however, respect needs to be paid to those offerings that are associated with the season because they are the very things that traditionally are harvested at this time of year. The fact that canned pumpkin is now available year round does not diminish the memories and feelings the scent of pumpkin pie evokes. I embrace all things pumpkin this time of year. My love for all things pumpkin is not shared by all of my family members, least of all, my husband.

So I have found, through trial and error, some recipes that are loved by most of my family members. This pumpkin bread is probably the most successful recipe that I have stumbled across, and my husband agrees with the claim in the recipe (that led me to try it in the first place) that it “does not taste like pumpkin”. I found this recipe in an old cookbook of the fundraiser variety, published by the Children’s Memorial Hospital in Omaha, Nebraska, in 1975. It was submitted by Mrs. Robert C. Coleman and Lea Blake. I have added the streusel topping to give it a little something extra.

Pumpkin Bread Ingredients:

  • 1 can pumpkin (15 oz.)                                                                                            
  • 1 ½ tsp. baking soda
  • 4 eggs                                                                                                                                 
  • 2 tsp. salt
  • 1 cup vegetable oil                                                                                                        
  • 3 cups sugar
  • 2/3 cup cold water                                                                                                        
  • 1 tsp. cinnamon
  • 3 1/3 cups flour                                                                                                                  
  • 1 tsp. nutmeg

Streusel topping Ingredients:

  • 1/3 cup butter                                                                                                                  
  • 1/3 cup flour
  • 1/3 cup brown sugar                                                                                                    
  • 1 tsp. cinnamon
  • ½ cup chopped pecans                                                                                               
  • ½ tsp. nutmeg

Preheat oven to 350 degrees.

To make the streusel, cut butter into flour, brown sugar, cinnamon, and nutmeg, to a coarse crumb consistency. Stir in nuts. Set aside.

Mix all bread ingredients. Pour into greased and floured pans.

Top with streusel topping, if desired. Bake 1 hour.

Makes 2 loaves.

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Pumpkin Bread with Streusel Topping


Linda Edson has spent three decades honing her culinary skills as a mother of five.  She enjoys sharing her passion for good food with her students as a high school culinary instructor.  She draws inspiration from her family, local farmer’s markets, a vast collection of cookbooks, and a cultural heritage that includes French, Danish, and Menominee Indian.