Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Grease the bottom of a 9x9 square baking dish or loaf pan.
Step 2
In the bowl of an electric mixer with the paddle attachment (or hand mixer), cream the
Butter (1 stick)
,
Brown Sugar (165 g)
and
Granulated Sugar (150 g)
until light and fluffy.
Step 3
Add the
Light Sour Cream (115 g)
,
Pumpkin Purée (1 can)
,
Vanilla Extract (10 mL)
,
Eggs (2)
and mix until combined.
Step 4
Sift together the
All-Purpose Flour (280 g)
,
Baking Soda (7 g)
,
Baking Powder (6 g)
, and
Kosher Salt (1 pinch)
. With the mixer on low, slowly add in the flour mix until combined. Transfer to baking dish.
Step 5
Combine
Old Fashioned Rolled Oats (45 g)
,
All-Purpose Flour (8 g)
,
Toffee Bits (60 g)
,
Ground Cinnamon (1 g)
,
Brown Sugar (20 g)
, and
Butter (20 g)
in a bowl and mix until the butter is evenly distributed.
Step 6
The streusel will be crumbly and slightly "wet" from the butter. Crumble on top of the pumpkin bread.
Step 7
Bake for 1 hour or until the bread passes the tooth pick tests or tooth pick comes out clean.
