Pumpkin Streusel Bread

Yo.......... I'm not going to lie.  Those "basic white girl" memes?  ME.

PUMPKIN ALL THE THINGS is my motto.  Seriously...... I can't get enough of it.  I just really love fall in general to be honest.  I love decorating the house and filling it with warm scents of apples, pumpkins, cinnamon and cloves.  I mean is there anything more comforting than that I ask you??  No.  Just agree with me...... You know I'm right.

Anyway, I know there are a million pumpkin recipes clouding Pinterest right now.  And you are probably thinking, why this recipe Krissi?  BECAUSE IT'S DELICIOUS.  That's why.

Seriously, this pumpkin bread is SO moist and pumpkiny.  It really does not take a lot of effort and it's done baking in no time.   You will absolutely "fall" over this recipe!

Prep Time:  15 minutes
Bake Time:  45-50 minutes
Serves:  8-10


1/3 cup of vegetable oil
1/2 cup white sugar
1/4 cup of firmly packed dark brown sugar
1 cup of canned or fresh pumpkin
2 eggs
1 tsp vanilla extract
1 3/4 cup all purpose flour
2 tsp pumpkin pie spice
1 tsp of baking soda
1 tsp baking powder
1/4 tsp salt
1 stick of butter, melted


1 1/4 cup of all purpose flour
1/2 cup of firmly packed light brown sugar
1/4 cup of white sugar
3/4 tsp pumpkin pie spice
1 stick butter, melted


Preheat over to 350 degrees.

Combine all ingredients for crumb topping.  Fold together with a fork until a large crumbly mixture forms.  Do not overmix and make a paste.  You want a crumbly mixture.

In a large bowl combine the vegetable oil and sugars.  Beat on medium speed until completely combined.  Add the eggs one at a time making sure the first egg is completely incorporated before adding the second.

When both eggs are whipped into submission, add the pumpkin and vanilla extract.  Beat on medium until nice and fluffy, about 2 minutes.

In another medium bowl add flour, pumpkin pie spice, baking soda, baking powder and salt.  Whisk gently to combine.

Slowly add the dry ingredients to the wet, pausing to scrape sides of bowl and incorporate fully.

Add one stick of melted butter and fold in with a spatula until completely combined into the batter.

Grease a standard loaf pan with non-stick spray.

Add the pumpkin batter to the loaf pan. Pour all of the streusel mixture directly on top of the batter.

Place in the over in the middle position and bake for 45-50 minutes or until a toothpick comes out clean.

Allow to cool completely before removing from loaf pan and slicing.

This bread is absolute heaven.  I know you will love it.

As always, get your ass in the kitchen!  Love, Krissi xoxo

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 

To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 


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