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☺
Pumpkin Streusel Bread Recipe
A buttery cinnamon topping gives Pumpkin Streusel Bread a crisp, sweet finish, while the soft crumb and warm spices make each slice feel like a cozy seasonal treat.
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Servings: 12 slices
Calories: 327kcal
Ingredients
- 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 large eggs
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 teaspoon ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
For the Topping
- 1 tbsp flour
- 5 tablespoons brown sugar
- 1 tbsp butter
- 1 tsp cinnamon
- 1/4 cup pecans - chopped, optional
- 1/4 cup cinnamon baking chips - optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray one 9x5-inch loaf pan with baking spray. Set aside.
- In the bowl of a stand mixer, beat together the butter, oil, and sugars. Mix until smooth. Add the pumpkin puree, water, and vanilla. Mix until smooth. Add one egg at a time, mixing after each addition.
- In a medium mixing bowl, combine the flour, baking soda, cinnamon, and pumpkin pie spice. Whisk together. With mixing speed on low, gradually add the dry ingredients. Mix until just incorporated.
- Pour the batter into the prepared pan. Set aside.
To Make the Topping
- In a small mixing bowl, combine the flour, sugar, and cinnamon. Cut in the cold butter with a pastry blender. The mixture should resemble coarse crumbs. Sprinkle on top of the batter along with the nuts and cinnamon chips.
- Place in the oven and bake for 1 hour. The topping will begin to darken but should not burn. Remove from the oven and let cool in the pan on a wire rack for 1 hour before removing.
NOTES
STORE Cinnamon Topped Pumpkin Bread only after it has cooled completely. Once cooled, wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days.
To FREEZE, wrap the loaf (or individual slices) in foil and then place it in a freezer-safe bag. It will keep well in the freezer for up to 2 months. To REHEAT, thaw overnight in the fridge and warm slices in the microwave for about 20–30 seconds or in the oven at 300 degrees Fahrenheit (150 degrees Celsius) for about 10 minutes.
Nutrition
Serving: 12serving | Calories: 327kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 293mg | Potassium: 126mg | Fiber: 2g | Sugar: 33g | Vitamin A: 3374IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
This pumpkin bread is fantastic! Love the new look!
love the new look! i’m definitely going to try out this recipe for a sugar and spice baby shower next week! 🙂
Your new look is fabulous!!! And this bread..I have a can of pumpkin left that needs to go into some bread!!!
Love the new look. So clean and pretty! Also… $250! Thank you, again! So much! And that bread sounds divine!
Love the new look!! And the pumpkin bread…looks absolutely scrumptious!