Pumpkin Streusel Bread

There is nothing that gets you in the mood for fall more than a yummy pumpkin treat.  Pumpkin goodness is all around us: pumpkin lattes at Starbucks, pumpkin ice cream at Baskin Robbins, pumpkin pancakes at IHOP.  And yet, I can’t believe it’s almost Thanksgiving and I have yet to indulge myself in a pumpkin recipe!  I think I need a little pumpkin lovin’ in my life.

To be honest, until I saw this recipe on my Facebook feed the other day, I hadn’t noticed that I was missing the taste of pumpkin at all.  But since then, I can’t get my mind off of it.  Plus, I always feel like Thanksgiving marks the end of pumpkin season.  Leftovers are acceptable, but after that, we move into the taste of Christmas (which do at times still involve flavors of pumpkin).  So that means, I only have a few days left to get my pumpkin fix.

Well this recipe did the trick.  The bread was soft, moist and melt in your mouth delicious.  The streusel definitely added something new…and I liked it!  It gave it a little crunch and an extra bite of sweetness.  The best part…it makes enough for 2 loaves!  So there is enough to share with your family and friends.  And isn’t that what Thanksgiving is all about?

Ingredients

4 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

2 sticks unsalted butter, room temperature

1 cup brown sugar

1/2 cup white sugar

4 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups pumpkin puree

1/2 cup buttermilk

roughly 1/12 to 2 cups streusel mixture (about 3/4 cups flour, 1/4 cup sugar, 1/2 tsp cinnamon, pinch of salt, 6 tablespoons unsalted butter, cut into pieces, 3/4 cups oats- combined well)

Preparation

1.  Preheat oven to 350 degrees F.  Grease 2 9×5 loaf pans.

2.  Whisk together all the dry ingredients.

3.   In the bowl of a stand mixer, combine butter and sugars.  Beat until light.

4.  Add eggs, one at a time, scraping bowl down in between each egg and mixing thoroughly before adding the next eg.  Slowly add in vanilla, then pumpkin puree, then buttermilk.

5.  Slowly add dry ingredients and blend until just combined.  Don’t over mix!

6.  Scrape a third of the batter into each of the two pans.  Reserve remaining third for now.  Sprinkle a third of the streusel mixture over the batter in each pan.  Now top streusel in each pan with half of the remaining batter.  Finally, sprinkle remaining streusel over each loaf-to-be.

7.  Bake 50-60 minutes, or until cake is nicely browned and starting to pull away form the sides of the pans.  Allow loaves to cool for about fifteen minutes un pans, then remove and let them finish cooling on a rack.

Recipe from The Barefoot Kitchen Witch

This pumpkin treat is going to make a great snack, delicious breakfast or delightful dessert.  Plus, pumpkin is chock full of vitamins, minerals, antioxidants and fiber, which means this bread not only tastes good, but its good for you!…in theory :)

 

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