Pumpkin Bread with Pumpkin Seed Streusel
Ingredients
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⅓ cup shelled pumpkin seeds
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2 cups all-purpose flour
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1½ teaspoons baking soda
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½ teaspoon baking powder
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¾ teaspoon salt
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2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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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 $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350 on the bake cook mode.
June Oven
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 5 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.
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 cup 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.