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Squash Loaf with Streusel Topping

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Servings: 12 servings
Course: Breakfast, brunch, Dessert
Ingredients Equipment Method

Ingredients
  

Crumb Topping
  • 1 cup all purpose flour 125 grams
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter 1 stick, melted and cooled
Pumpkin Bread
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup dark brown sugar lightly-packed
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups of squash puree 425 grams
  • 2-½ cups all purpose flour 312.5 grams
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves or all spice

Equipment

  • 2 1-1.5 lb loaf tin minimum 8.5" x 4.5" x 2.75"
  • 1 2 lbs loaf tin 13" x 4" x 4"

Method
 

  1. Preheat your oven to 350 degrees.
  2. Prepare two or one loaf tins by buttering the loaf tin, or lining with parchment.
  3. In a bowl add all your dry ingredients for your loaf flour, spices, salt, baking powder and baking soda. Whisk together and set aside.
  4. In a large mixing bowl add you butter and sugar and mix with a whisk until light and fluffy or use a hand mixer.
  5. Add your eggs one at a time mixing in between each egg. Add your vanilla then squash or pumpkin puree and mix until everything is combined.
  6. Add your dry ingredients into your wet ingredients and mix until just combined.
  7. Divide your batter between tow smaller loaf tins or one large loaf tin (Two 1-1.5 lbs tins or One 2lbs tin) and place in your preheated oven.
  8. Bake for 60-70 minutes or until inserted tooth pick comes out clean. If you are using 1 larger loaf tin you may need to bake for up to 20 minutes longer.