I’m not a big fan of pumpkin, but last year I tasted a pumpkin doughnut for the first time, when we went pumpkin picking for Halloween…and I thought it was great! I figured, I should try baking with it. Now, I’ve made Banana Bread (see my Honey Walnut Banana Bread Recipe) a number of times and it turns out so good. So I decided on making Pumpkin Bread…and it was just as good. It was sweet and moist, and the Pecan Streusel I topped the bread with, gave it a little crunchy texture which was perfect.
I did make the mistake of cutting the loaf while it was still quite warm, which as it turns out, is not such a good idea.It was hard to cut slices as it sort of fell apart and crumbled real easily. But, the temptation of a warm slice was too great for me to resist…I’m just not a very patient person. Once it cooled off though, it was easier to handle. I ended up using the crumbled broken slices to make a dessert for after dinner. I simply, squeezed some caramel sauce (the kind you get for ice-cream toppings) over the pumpkin bread pieces and topped it with a layer of whipped cream and drizzled some more caramel sauce over the top. It was divine! This is one recipe I will be making again and again and I’m sure you will too if you try it…
Pumpkin Bread with Pecan Streusel Topping
Ingredients:
For the streusel-
1/4 cup Butter (softened)
1/2 cup Brown Sugar
1/4 cup Oatmeal
1/4 cup Flour
1/2 cup Chopped Pecans
For the Pumpkin Bread-
1/2 cup Butter (softened)
3/4 cup Sugar
1/2 cup Brown Sugar
1 tsp Vanilla
2 Eggs
1 cup Pumpkin Puree (not pie filling!)
1/4 cup Milk
1 1/2 cup Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon Powder
1/4 tsp Grated Nutmeg
Method:
– Start with the Streusel topping. Simply combine all the ingredients (butter, brown sugar, oatmeal, flour & chopped pecans) in a bowl together and mix it using a fork or a pastry cutter, until it’s all combined. Put the streusel topping in the fridge to chill while you make the pumpkin bread batter.
– Pre-heat your oven to 350F. Then mix together all the dry ingredients for the pumpkin bread in a bowl (flour, baking powder, baking soda, salt, cinnamon powder, and freshly grated nutmeg) and set it aside.
– In a bowl of a stand up mixer with a paddle attachment/ or use a hand mixer, cream together the sugar and white sugar, until it turns white and creamy.
– Add the brown sugar and vanilla, beat the batter for a few minutes. Then add the eggs and mix together well, scrapping in the sides occasionally.
– Next add a heaping cup of pumpkin puree and turn the mixer on a slow speed to stir it in.
– With the mixer still going, spoon in roughly half the flour mix and pour in half the milk.
– Repeat with the remaining flour mix & milk. Beat until everything is well combined and the batter becomes smooth.
– Pour the pumpkin batter evenly into a loaf tin and top it with the streusel topping.
– Bake the pumpkin bread at 350F for about 70-75 minutes . Check if the bread is done by piercing a skewer/toothpick in the center and see if it comes out clean. Let the bread cool before cutting it… or it will break apart (because it’s such a moist bread.)
– Enjoy your pumpkin bread with some butter…or better still, some whipped cream & caramel sauce!yummm…
Katarina says
Wow, this looks so delicious! The color is lovely! Have a great Sunday!
Noreen says
Thanks Katarina. I’m not usually a fan of Pumpkin…but this recipe has me hooked. =)
Melissa says
Ooo, I wished my oven worked so I could make this. Love pumpkin bread! My patient makes a pistachio bread ( I heart pistachio muffins) n zucchini walnut bread is good too, especially with cream cheese.
Wendy May says
This recipe turned out great and went down really well at our cake club meeting today. Scrumptious!
Karla Blank says
What size loaf pan did you use? I have several different sizes to choose from.
Kate says
I made this recipe in two 7×4 loaf pans (the disposable aluminum ones from the grocery store) and that worked fine.
brenda says
Just wondering how this would turn out in a 9×13 pan? I have made this recipe into muffins, and it was great!