Monday, September 30, 2013

Cinnamon Streusel Pumpkin Bread

I love fall. I love to see the leaves turn colors. I love all the mums and pumpkins and fall decorating. I also love fall baking. Pumpkin recipes are at the top of my list. I've made the usual, pumpkin pie and pumpkin muffins so I was searching for something new. I was searching for pumpkin bread.
This recipe was found at Lil Luna. It has a great streusel topping covering moist pumpkin bread. It made two nice sized loaves. The smell of pumpkin filled the house as these were baking, we couldn't wait for the bread to be done.
As soon as the bread was pulled from the oven and still warm, we slathered a few pieces with some butter and devoured it. It was like a little buttered, pumpkiny slice of heaven. The struesel topping was amazing, it was what set this bread apart from other pumpkin bread recipes.

I made a few modifications to the recipe. I used pumpkin pie spice instead of the nutmeg, cinnamon and ginger. I also used 1 cup of flour instead of the 1/2 cup called for in the recipe, it just seemed like it needed more to cover the 2 loaves of bread.



  1. Preheat oven to 350 degrees. Spray loaf pans with nonstick cooking spray; set aside.
  2. In a large bowl, Mix flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
  3. In a large bowl, or in your mixer, combine oil and apple sauce. Stir in sugars until combined, add eggs one at a time, mixing between each egg. Stir in pumpkin until combined. Add water. Sprinkle half of your flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix until just combined. Pour batter evenly between the prepared pans and set aside.
  4. Streusel: In a bowl, Whisk the sugar, flour, and cinnamon until combined. Stir in the nuts. Drizzle melted butter over the mix and stir with a spoon until your mixture is like lumpy wet sand, be sure to leave clumps.
  5. Sprinkling streusel over the top of each bread batter and cover completely.
  6. Bake mini loaves for 20 minutes, three at a time on a rimmed baking sheet. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick comes out clean. If making large loaves, bake on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes. Allow to cool at least 15 minutes before you serve.


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