Pumpkin Streusel Bread

It’s September; the weather is turning from humid summer heat to crisp fall chilliness. It’s my favorite time of year. In addition to beautiful sweater weather, fall also brings along the best baking of the year. I am not ashamed to admit I adore all things pumpkin, including the infamous pumpkin spice latte at Starbucks. I was craving something warm and pumpkin-y today, so I decided to make this pumpkin streusel loaf.

This is a very easy quick bread to make. Dry ingredients stirred into the wet then topped with a very simple but oh-so-delicious streusel and you are done. Bake in the oven for an hour and get treated to the most glorious smell coming from your kitchen. The only hard part is waiting for the bread to cool so you can slice yourself a thick piece and enjoy it with tea, coffee or hot cider. Enjoy!

Ingredients

1¾ cups flour

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

¾ teaspoon salt

2 eggs

¾ cup sugar

½ cup brown sugar

½ cups pumpkin puree

½ cup vegetable oil

1 teaspoon vanilla extract

¼ cup milk

streusel

1/2 cup old fashioned rolled oats, dry

1/4 cup chopped pecans

1/4 cup pumpkin seeds

2 tablespoons flour

1 teaspoon cinnamon

3 tablespoons brown sugar

3 tablespoons butter, softened

Method:

Preheat oven to 350 degrees F and spray a 9x5 inch loaf pan with Baker’s Joy.

In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin spice, and salt.

In a large bowl, mix together eggs, sugar, brown sugar, pumpkin puree, vanilla, vegetable oil, and milk until smooth.

Add dry ingredients to wet ingredients and stir until just combined. Pour into the prepared loaf pan.

In another bowl, combine streusel ingredients and use a pastry cutter to cut in the butter until crumbly. Sprinkle mixture over batter in bread pan.

Bake for about and hour or until an inserted toothpick comes out mostly clean. Allow to cool completely before removing from pan and slicing. Enjoy!

Comments

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy! Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Watership Down Kitchen

Search This Blog