One-Bowl Pumpkin Bread with Cinnamon, Nutmeg and Toasted Pecan Streusel

Heat the oven to 175°C (350°F). Grease a 23 x 13 cm (9 x 5 inch) loaf tin and line it with baking paper.

Serves 10

Ingredients

• 425 g (1 can) pure pumpkin puree
• 2 large eggs
• 120 ml vegetable oil
• 150 g granulated sugar
• 100 g light brown sugar
• 1 teaspoon vanilla extract
• 220 g all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves
• 3/4 teaspoon fine salt
• For the streusel: 60 g chopped pecans, 50 g brown sugar, 40 g flour, 1/2 tsp cinnamon, 40 g cold butter

Instructions

1. Heat the oven to 175°C (350°F). Grease a 23 x 13 cm (9 x 5 inch) loaf tin and line it with baking paper.
2. Make the streusel first: rub the cold butter into the brown sugar, flour and cinnamon with your fingertips until it clumps like wet sand, then stir in the chopped pecans. Chill while you make the batter.
3. In one large bowl, whisk together the pumpkin puree, eggs, oil, both sugars and vanilla until smooth and glossy.
4. Sprinkle the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt over the wet ingredients. Fold gently with a spatula just until no streaks of flour remain; a few small lumps are fine and overmixing makes the bread tough.
5. Scrape the batter into the tin and smooth the top. Scatter the pecan streusel evenly over the surface, pressing it down very lightly so it sticks.
6. Bake for 60 to 70 minutes, until the loaf is domed, the streusel is golden and a skewer inserted into the centre comes out with only a few moist crumbs. Tent with foil for the last 15 minutes if the top is browning too quickly.
7. Cool in the tin for 15 minutes, then lift out onto a rack and cool completely before slicing so the crumb sets. The bread keeps, wrapped, for 4 days and tastes even better on the second.
8. Pumpkin bread is the quick bread of the American fall, descended from the colonial habit of baking pumpkin into everything from pies to breads when wheat was scarce and squash was plentiful. The canned-pumpkin version took hold in mid-century home kitchens and never let go; each October it fills coffee shops and bake sales across the country, and a slice with the first hot cider of the season is autumn itself.

Nutrition (estimated, per serving)

• Calories: 410 kcal
• Protein: 5g
• Fat: 19g
• Carbohydrates: 57g
• Fiber: 3g
• Sugar: 33g
• Sodium: 330mg