I warned you. The pumpkin obsession continues with this lovely bread recipe topped with a delicious streusel that is not quite as unhealthy as one would expect! I found this recipe over on Tasty Kitchen. My recipe is the one listed below, which has been modified slightly to meet my tastes. It’s a great bread. Moist and delish without that wet texture that some puree breads can sometimes get. The streusel topping is a great touch and adds a little unexpected crunch.
I love mine with some cream cheese or warmed up under the broiler with some real butter. It’s great at breakfast with some scrambled eggs, or for dessert after dinner.
This freezes fantastically as well, if you manage to have any left to freeze. Yield is 2 loaves.
Pumpkin Bread with Streusel Topping
- ¾ cups Butter, Softened
- ¾ cups Granulated Sugar
- ¾ cups Brown Sugar
- 2 teaspoons Vanilla
- 4 whole Eggs
- 2-½ cups Pumpkin Puree
- 3 cups All-purpose Flour
- 3 teaspoons Baking Powder
- ¾ teaspoons Baking Soda
- 1 teaspoon Salt
- 2 teaspoons Cinnamon
- ¼ teaspoon Allspice
- ½ teaspoon Grated Nutmeg
- ½ cups Buttermilk
FOR THE STREUSEL TOPPING:
- ¼ cups Butter, Softened
- ½ cups Brown Sugar
- ½ cups Oatmeal
- ¼ cups All-purpose Flour
- 1 teaspoon Cinnamon
- 3 tablespoons Ground Flax Seed
- ½ teaspoon nutmeg
Preheat your oven to 350º F.
Spray two 8″ loaf pans with non-stick cooking spray and lightly flour.
For the topping – mix together all the topping ingredients using a fork or your hands until combined thoroughly.
In the bowl of your mixer, cream together butter, granulated sugar and brown sugar. Add in the vanilla and eggs and mix until just incorporated. Stir in your pumpkin puree.
In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Whisk the mixture together until it looks even and smooth.
Add half of the flour mix to the pumpkin mixture, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth.
Pour batter evenly into the two prepared 8″ pans. Cover each with half of the topping mix.
Bake at 350º F for 70 minutes until a toothpick inserted in the center comes out clean. If additional cooking time is required, do so in 5 minute increments.
Remove from pans and let rest on cooling rack. Slice and serve.
If freezing, let cool completely and then wrap in a double layer of saran. To serve, let thaw in fridge overnight.