Quick and Moist Pumpkin Bread
Description
Why did nobody tell me pumpkin bread is THIS good?!
Move over banana bread, this pumpkin spice loaf is soft, fluffy, and full of cozy autumn and winter flavors. Perfect for Thanksgiving, lazy weekends, even Christmas or for whenever your kitchen needs to smell like cinnamon.
Topped with a cream cheese frosting and a drizzle of maple syrup, it’s the only pumpkin recipe you’ll need this season. You have to try this, I'm telling you!
Ingredients
For the crumble topping (Streusel)
For the pumpkin bread batter
For the cream cheese frosting
Instructions
Make the crumble (Streusel)
Preheat oven to 175°C. Line a loaf pan with baking sheet. Prepare the streusel: mix all dry ingredients, then rub in the cold butter until you get crumbs & chill in the fridge until the pumpkin bread is ready.
Making the batter
For the batter, whisk all dry ingredients in one bowl. Mix the butter with the sugar, add the eggs 1 by 1 mixing well after each addition, then add the pumpkin puree, mix well, add buttermilk, mix well. Fold the dry ingredients into the wet ones and do not overmix. Add the chopped walnuts and fold. Pour the batter into a pan lined with baking sheet and top with the streusel (crumble). Bake approx. ~55 min at 180 degrees. For the frosting, just mix the cream cheese and maple syrup together until smooth. Once the bread is cool enough, enjoy with cream cheese frosting and extra maple syrup drizzle!
