These past few days have been kind of crazy for the two of us. Between school, work, church, and running a million errands, we really haven’t been spending too much time at home. Yesterday I convinced myself that it was ok to relax a bit. I slept in, caught up on some work, and reheated leftovers for dinner. Yeah, it was one of those days. Today, however, was a little more productive. I went to the bank, the store, cleaned the house, and installed the new look for 2013. I know it’s a little early but I didn’t want to wait. I was tired of the same old thing and wanted to mix things up a bit. I can’t tell you how much I love the templates that Blog Milk has over in their shop! I used Papier as the basis of the design and then imported my content. I love it! I know that a few other bloggers are using the same template right now, but the customization aspect really helps set each one apart. I also like that Blog Milk only releases 15 copies of each template, that way their sort of unique. Anyway, if you’re looking to upgrade your look I highly recommend purchasing one of their templates, especially since custom design comes at a high cost… I’m talking upwards of $250 (and that’s considered to be pretty cheap)!
Enough about that, now onto the bread! I only have a few more cans of pumpkin puree left in my pantry, and of course I was saving one for pumpkin bread, so here it is! I adapted a recipe that I found on allrecipes.com, and let me tell you, it was love at first bite. This bread is moist and sweet and covered in crunchy cinnamon goodness. It’s everything a pumpkin lover could want and more! Seriously, this is good stuff people! I added the topping because I had some cinnamon chips and pecans, but if you’re not a fan, just omit it, I promise it will be just as good! This bread would be awesome with a cream cheese swirl or studded with chocolate chips too… just throwing a few more ideas out there for you☺
- 1 3/4 cup all purpose flour
- 1 cup sugar
- 1/2 cup brown sugar - packed
- 1/3 cup water
- 1/4 cup oil
- 1/4 cup butter
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
For the Topping
- 1 tbsp flour
- 5 tbsp brown sugar
- 1 tbsp butter
- 1 tsp cinnamon
- 1/4 cup pecans - chopped, optional
- 1/4 cup cinnamon baking chips - optional
- Preheat oven to 350 degrees. Spray one 9x5-inch loaf pan with baking spray. Set aside.
- In the bowl of a stand mixer, beat together butter, oil, and sugars. Mix until smooth. Add pumpkin puree, water, and vanilla, mix until smooth. Add in one egg at a time, mixing after each addition.
- In a medium mixing bowl, combine flour, baking soda, cinnamon and pumpkin pie spice. Whisk together. With mixing speed on low, gradually add dry ingredients. Mix until just incorporated.
- Pour batter into prepared pan. Set aside.
To Make the Topping
- In a small mixing bowl, combine flour, sugar and cinnamon. Cut in cold butter with a pastry blender. The mixture should resemble coarse crumbs. Sprinkle on top of batter along with nuts and cinnamon chips.
- Place in oven and bake for 1 hour. The topping will begin to darken but should not burn. Remove from oven and let cool in pan on a wire rack for 1 hour before removing.
Serving: 12g | Calories: 331kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 312mg | Potassium: 99mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3365IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg