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Pumpkin Streusel Bread

November 15, 2010

Making gifts. From now until Christmas it will be a whirl of gifts, thank you’s, gift buying and dinner’s with family and friends. Yesterday was one of those days. This pumpkin streusel bread was the perfect gift to give to some of our teachers for their hard work, energy and effort. I made 18 small loaves. In addition to pumpkin streusel, I also made some banana streusel and pumpkin nutella bread. My daughter may claim the pumpkin nutella ones before they are given out. They are some of her favorite and she’s been quite the promoter for nutella lately. “My Mom made this AWESOME bread with nutella. It’s sooooo good!! It’s like some nut called hazelnut and chocolate all mixed together. It’s great!”

This weekend we got together with some friends that we haven’t seen in over five years. Fourteen of us got together and had a great dinner. It was like time hadn’t even passed. Of course when we got together, we immediately seperated from our spouses. Girls at one end, boys at the other. Than it was time for some serious girl talk. We talked about what we were doing for work, our kids, and what we had been doing the last few years. Then we started talking food, projects, crafts, kids, houses. It was a great night, and it was amazing to see everyone again.

But now, I’m looking forward to sharing this recipe for pumpkin streusel bread. It’s delicious!

PUMPKIN STREUSEL BREAD

Topping:

  • 1/4  cup  chopped pecans
  • 2  tablespoons  sugar
  • 1 1/2  tablespoons  chilled butter, cut into small pieces
  • 1 teaspoon  ground cinnamon
  • Bread:

  • 2  cups  all-purpose flour
  • 1 cup sugar
  • 1  teaspoon  baking soda
  • 1  teaspoon  salt
  • 1/2  tbsp  ground cinnamon
  • 1/2  teaspoon  ground cloves
  • 1/2  teaspoon  ground nutmeg
  • (If you don’t have nutmeg and cloves, substitute 1 tsp of pumpkin pie spice)
  • 1  cup  pumpkin (canned or fresh puree)
  • 1/2  cup  plain yogurt (I used greek)
  • 1/2  cup  honey
  • 1/4  cup  olive oil
  • 1  teaspoon  vanilla extract
  • 2  large eggs
  • Preheat oven to 350 degrees. In a small bowl, prepare the topping mixture. In  a medium bowl, mix together dry ingredients (Flour, sugar, salt, spices). Set aside for later use. In a mixing bowl, mix together the yogurt, honey, oil, vanilla, and eggs until well blended. Slowly add the dry ingredients in and blend until all ingredients have been blended well. Pour into 1 lightly greased bread loaf pan, or 2 lightly greased mini loaf pans. Sprinkle streusel topping over loaf(s).Place mini loaf pans on a baking sheet before placing in the oven.

    Bake at 350 degrees for 40 minutes for mini loaves, or 1 hour for a regular sized loaf. To check for doneness, insert toothpick in center of the loaf. If it comes out clean, the loaf is done. You may want to cook an additional couple of minutes before checking again.

    Remove bread from oven, place on wire racks to cool for 15-20 minutes. Remove from bread pan and allow it to continue to cool before wrapping it for gifts. Or, grab a knife, slice a piece, and enjoy!

    Related Links:

    Banana Streusel Bread by The Baking Pan

    Pumpkin Nutella Bread by Two Peas and Their Pod

    Gluten Free Pumpkin Roll with Nutella by Bell’ Alimento

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    3 Comments leave one →
    1. November 16, 2010 3:21 am

      Looks Good! Thanks for the recipe!

    Trackbacks

    1. Pumpkin Time! | Burnt Apple
    2. Thanksgiving Breakfast | Burnt Apple

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