Monday, September 23, 2019

Pumpkin Streusel Bread

Pumpkin Bread, Pumpkin Streusel Bread, Pumpkin Recipes, High Altitude Pumpkin BreadIt's officially fall, yay!.  The season for sweaters and boots, cool crisp air, cozy evenings spent cuddled under soft blankets, crunching around in the leaves with my boys, baking with all my favorite spices, pumpkin patches and pie making and honking geese and apples and hot soup.  And, of course, fall is just the beginning of the holiday season, which is my favorite time of year.

One of the early recipes on this blog of mine was for pumpkin bread, and that was such a long time ago.  Sometimes I can't believe I've continued blogging for as long as I have, and while my style and photography has changed, one thing has remained the same - to always try to make my recipes the best, the most straightforward, and of course, the most delicious.  With that in mind, I've updated my pumpkin bread recipe a bit, tweaking a few ingredients, and adding heaps of crumble topping.

I love spicy, pumpkin baked goods, and pumpkin bread is usually the first pumpkiny thing I crave when the weather turns cooler, followed by a batch of pumpkin chocolate chip cookies, definitely some muffins, and then a pie for Thanksgiving.  Not forgetting pumpkin cake, too, which I'll probably make for Halloween next month.




Pumpkin Bread, Pumpkin Streusel Bread, Pumpkin Recipes, High Altitude Pumpkin Bread

Pumpkin Bread, Pumpkin Streusel Bread, Pumpkin Recipes, High Altitude Pumpkin Bread

Pumpkin Bread, Pumpkin Streusel Bread, Pumpkin Recipes, High Altitude Pumpkin Bread

Pumpkin Bread, Pumpkin Streusel Bread, Pumpkin Recipes, High Altitude Pumpkin Bread





When you make the topping, you might think it's too much for two loaves of bread, but trust, me, it's not.  The crumble topping adds such a nice buttery, crunchy and slightly salty note to the sweet, spiced bread, and I could eat just the topping by the spoonful.  I love chocolate chips in pumpkin bread, too, but decided to leave them out this time to showcase the beautiful color and texture of the bread.  It's so moist, so perfectly spiced, and such a nice balance of sweetness and pumpkin flavor.  One of my favorite things this time of year.

So, I know that pumpkin spice lattes are all the rage this month, but I'll admit, I've never actually had one.  But I do have an old recipe forbaked Pumpkin Spice Latte Doughnuts, which are just fantastic.  Try them, you'll love them.





Pumpkin Bread, Pumpkin Streusel Bread, Pumpkin Recipes, High Altitude Pumpkin Bread

Pumpkin Bread, Pumpkin Streusel Bread, Pumpkin Recipes, High Altitude Pumpkin Bread

Pumpkin Bread, Pumpkin Streusel Bread, Pumpkin Recipes, High Altitude Pumpkin Bread

Pumpkin Bread, Pumpkin Streusel Bread, Pumpkin Recipes, High Altitude Pumpkin Bread






Pumpkin Streusel Bread
printable


Bread.
  • 1 can (15 ounces) pumpkin puree (not pie filling)
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 3/4 cup whole milk
  • 2 teaspoons vanilla
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoons coarse Kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
Streusel.
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon coarse Kosher salt
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pecans, very finely chopped (optional)
  • 1/2 cup unsalted butter, melted

Baking Notes:
  1. All of my recipes are created for high altitude, but don't let that deter you from trying them.  There are plenty of online calculators for how to adjust a recipe for your altitude.  Be sure to read this post and this post for all of my baking tips and FAQs.
  2. This recipe can be made with or without the streusel topping.  You can also fold in chocolate chips or nuts into the batter before baking, if you like.  Chocolate chips in pumpkin bread are fantastic!
Bread.
Preheat the oven to 350.  Line two standard-sized loaf pans with a sheet of parchment paper to easily remove the bread after it bakes.

In a large bowl, whisk together the pumpkin, sugars, oil, eggs, milk and vanilla until smooth.  In a separate bowl, sift together the flour, baking soda, salt and spices.  Add the dry ingredients to the wet and whisk just to combine until mostly free of lumps; batter will be thick.  Divide the batter between the pans.

Streusel.
In a large bowl, combine the flour, spices, salt, sugar, and pecans (if using).  Drizzle with the melted butter, and toss with a fork until very moist and crumbly.  If the streusel is too wet, add a little more flour, a tablespoon at a time.  Sprinkle the crumbs evenly over the batter, and lightly press into the batter.

Bake for about 55-65 minutes, until a cake tester comes out with moist crumbs clinging to it.  Cool in the pans for 15 minutes, then lift the bread out by the paper, set on a wire rack, and cool completely before cutting.

Store bread in an airtight container for up to 5 days, or wrap in several layers of plastic and freeze indefinitely.

Yields 2 loaves

Recipe from Curly Girl Kitchen

No comments :

Post a Comment

I love comments, and I read and appreciate every single one. Please review my comment policy under my Baking & Blog FAQs page.