Pumpkin Streusel Bread

Recipe courtesy of Lisa Sheldon, Olive Oil Baking (Turner Publishing, 2007)

  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • ½ tsp. of salt
  • 1 cup granulated sugar
  • 1 tsp. baking soda
  • ¼ tsp. nutmeg
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. allspice
  • 1 cup canned pumpkin
  • ½ cup extra virgin olive oil
  • 2 eggs, beaten
  • ¼ cup milk or water
  • 1 tsp. vanilla extract
  • ½ cup chopped walnuts

For the topping

  • 2 Tbsp. brown sugar
  • 1 Tbsp. all-purpose flour
  • ½ tsp. cinnamon
  • 1 Tbsp. California Olive Ranch extra virgin olive oil


  1. Preheat oven to 350 degrees F and coat a 9 x 5-inch loaf pan with cooking spray or oil.
  2. In a small bowl, combine all four topping ingredients and rub together with fingers until crumbs form.
  3. In a large bowl, whisk together the flours, salt, sugar, baking soda, nutmeg, cinnamon, ginger and allspice.
  4. In a separate bowl, mix the pumpkin, olive oil, eggs, milk, and vanilla. Add the dry ingredients and combine, but do not overmix. Pour into prepared loaf pan. Sprinkle topping evenly over the surface of the loaf. Bake for 50-60 minutes or until a toothpick inserted into the very center of the loaf comes out clean. Cool in the pan for 5 minutes and then remove and cool on a rack.
Time Level Yield
1 hour 20 minutes Easy 1 loaf