Walnut Streusel Pumpkin Bread

Recipe View Preheat oven to 350°F (175°C). Grease and lightly flour a standard loaf pan. (5 minutes)

Recipe View Prepare the Streusel Topping: In a medium bowl, combine the cubed cold butter, light brown sugar (for streusel), oats, flour (for streusel), and chopped walnuts. Use a fork or pastry blender to cut the butter into the dry ingredients until the mixture forms coarse crumbs. Set aside in the refrigerator while you prepare the batter. (10 minutes)

Recipe View Cream Wet Ingredients: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand mixer. Beat in the light brown sugar, vanilla extract, eggs, and pumpkin puree until well combined. (8 minutes)

Recipe View Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. (5 minutes)

Recipe View Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix. (7 minutes)

Recipe View Assemble and Bake: Pour the batter into the prepared loaf pan. Evenly sprinkle the streusel topping over the batter. (2 minutes)

Recipe View Bake in the preheated oven for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the streusel topping begins to brown too quickly, tent the loaf pan with foil during the last 15-20 minutes of baking. (65 minutes)

Recipe View Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve. Enjoy! (15 minutes)