Pumpkin Streusel Loaf Bread Recipes

~ PUMPKIN BREAD STREUSEL ~ SO GOOD

Steps:

• 1. Preheat oven to 325 degree F. Grease the bottom and sides of a 9×5-inch loaf pan.
• 2. You can use a mixer for this recipe, but I mix it by hand. That helps not to over mix. Mix the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl.
• 3. In a large mixing bowl, beat the pumpkin, oil, sugar, and salt together until well blended.
• 4. Beat the eggs in one at a time, making sure each egg is completely incorporated before adding the next one. Scrape the sides of the bowl as necessary.
• 5. Add the flour and mix until just combined. You don't want to over beat the batter as it will result in a tougher crumb. Then beat for 5 to 10 seconds until smooth.
• 6. Pour the batter into the loaf pan and tap the pan on the counter to help flatten the batter out.
• 7. I sprinkled with sugar/cinnamon and pecans. If using sugar and nut topping : I used about 3 tablespoons of sugar..1/4 tsp cinnamon - 1/2 cup pecans, chopped.
• 8. Bake for 1 hour or until toothpick comes out clean. Remove from oven to cooling rack. Let set for 20 minutes.
• 9. Flip bread out onto cooking rack, turn the cake back right side up and cool completely. Enjoy!

WALNUT STREUSEL PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F.
• Assemble topping by mixing butter, light brown sugar, oats, flour, and walnuts together in a bowl, and cream together using a fork to form large crumbles. Set aside.
• In a large bowl, cream together the butter and white sugar with a hand mixer. Add light brown sugar, vanilla, eggs, and pumpkin puree. Mix until incorporated.
• In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices.
• With mixer on low speed, add half of the dry mix to the wet ingredients and mix until incorporated. Continue by adding the remainder of the dry ingredients and the milk to the batter, mix together until the batter is smooth (be careful not to over mix).
• Pour batter into a greased loaf pan and sprinkle with streusel topping.
• Place on middle rack of oven and bake for 65 minutes or until a toothpick comes out clean. Remove bread from oven and allow to cool completely before serving.

PUMPKIN STREUSEL BREAD

Steps:

• Preheat oven to 350 degrees. Coat a loaf pan with cooking spray.
• MAKE BREAD BATTER.
• Beat pumpkin, brown sugar, sugar, egg, melted butter, sherry or rum, oil and vanilla in a mixing bowl on medium speed until creamy and smooth.
• Whisk whole-wheat flour, all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl. Add dry mixture to the pumpkin mixture and gently blend on slow until just combined. Spread batter in loaf pan.
• MAKE STREUSEL TOPPING.
• Mix oats, 2 tablespoons all purpose flour, 2 tablespoons brown sugar, softened butter and 1/2 teaspoon cinnamon in a small bow until crumbly. Top the batter with the streusel topping.
• BAKE BREAD.
• Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 55 to 60 minutes. To remove from the oven, slide onto a pizza peel or un-rimmed baking sheet to handle. Let cool completely on wire rack.
• NOTES.
• This bread can be kept at room temperature for three to four days. Once it is completely cool, wrap it in two layers of plastic wrap.
• To Freeze the Pumpkin Bread: Wrap in several layers of plastic wrap then seal it in a resealable freezer gallon bag. Tip: press the air out of the bag before sealing it shut! You can freeze this bread for up to a month without any changes to the breads texture. To thaw it, unwrap it and let it sit on a wire rack for two to three hours.
• To rewarm the bread, wrap it in foil or set it on a baking sheet. Place it in a 300 degree oven for 20 minutes.
• NUTRITION.
• SERVING SIZE: 1/12 loafCALORIES: 277SUGAR: 21 gFAT: 10 gCARBOHYDRATES: 41 gFIBER: 3 gPROTEIN: 5 g.