Matcha Streusel Pumpkin Bread

What Is Matcha Streusel Pumpkin Bread?

What Kind Of Matcha Should I Use?

We used our Original Matcha Latte Mix in this recipe. This mix is already sweetened, so it contributes to the sweetness in the streusel and the matcha flavor at the same time! You can use the Original Matcha Latte Mix for the matcha icing too, or if you’d like to opt for less sugar, use our culinary grade, barista edition, or another un-sweetened grade of your choice.

Recipe Tips:

• For the streusel: if you don’t have a pastry cutter, you can cut the butter in using two forks, or by using your fingers.
• For the icing: adjust the consistency of the icing to your liking by adding more powdered sugar to make it thicker, or more milk to thin it out.
• Tent the loaf with a sheet of aluminum foil about halfway through baking to avoid the streusel getting too browned.
• Make sure to use pumpkin puree and not pumpkin pie filling! Check the ingredients- the only one should be pumpkin.

Matcha Streusel Pumpkin Bread

Ingredients:

Streusel:

• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• ¼ cup Original Matcha Latte Mix
• 1/2 cup all-purpose flour
• 1 tsp cinnamon
• 1/4 cup cold unsalted butter cut into tbsp sized pieces

Pumpkin Bread:

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tbsp pumpkin pie spice
• 1 15 oz can pumpkin puree
• 1/2 cup brown sugar
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla extract

Matcha Icing:

• 1/2 cup powdered sugar
• 3 tbsp Original Matcha Latte Mix
•  ¼ tsp cardamom (optional)
• 2 tbsp milk
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350ºF. Spray with non-stick cooking spray and line a 9-by-5-inch loaf pan with parchment paper, making sure to leave excess overhang on either side of the pan. (The paper will act as a sling to help you remove the bread form the pan.)

Streusel:

In a medium bowl, combine brown sugar, granulated sugar, Matcha Latte Mix, flour, and cinnamon. Add the pieces of butter into the bowl and use your hands, forks, or a pastry blender to cut the butter into the mixture until you get a sand-like texture with uniform clumps. Cover and move to the fridge.

Pumpkin Bread:

1. In a small bowl, combine flour, baking soda, and pumpkin pie spice; set aside.
2. In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, and vegetable oil; mix until combined. Next, add the eggs, milk, and vanilla and mix until combined. Add half of the flour mixture; stir until just barely combined. All the other half of the flour mixture; stir until just barely combined.
3. Transfer batter to prepared loaf pan. Top batter with matcha streusel, distributing evenly. Bake until a toothpick comes out clean about 1 hour. Tip: check the loaf about halfway through baking – you may want to tent the loaf with a sheet of aluminum foil to keep the matcha streusel from browning too much.
4. Transfer loaf to wire rack; allow to cool in the pan completely.

Matcha Icing:

1.  While loaf cools, make the icing. In a small bowl, combine powdered sugar, matcha, and cardamom. Add the milk and vanilla; mix until smooth. Tip:  if using Original Matcha Latte Mix for the icing, heat the milk in the microwave for about 15 seconds, until warm, to help the sugar dissolve. 
2. Once loaf has cooled completely, remove from pan and drizzle with matcha icing. Slice, serve, and enjoy!