Ingredients:

  • ¾ cups (210 g) All-Purpose Flour
  • cup (200 g) Granulated Sugar
  • teaspoon Baking Soda
  • ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • ½ teaspoon Salt
  • cup (240 g) Pumpkin Purée (canned)
  • Large Eggs (room temperature)
  • ½ cup (113 g) Unsalted Butter, melted and cooled
  • teaspoon Vanilla Extract
  • Optional Streusel: ¼ cup packed Brown Sugar, 2 tablespoons All-Purpose Flour, 2 tablespoons cold cubed Unsalted Butter

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper with an overhang.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, nutmeg, cloves, and salt until thoroughly combined.
  3. In a separate medium bowl, whisk together the pumpkin purée, room temperature eggs, cooled melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold them together using a rubber spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. If using the streusel: In a small bowl, use your fingertips to rub the cold butter into the brown sugar and flour until coarse crumbs form. Sprinkle this mixture evenly over the batter in the loaf pan.
  6. Bake for 55 to 65 minutes. The loaf is done when a long skewer inserted into the center comes out clean or with only a few moist crumbs attached. If the top browns too quickly, tent loosely with foil.
  7. Let the loaf cool in the pan for 10 minutes. Carefully invert it onto a wire rack and allow it to cool completely before slicing.