I had some leftover canned pumpkin and needed to find a way to use it. This recipe is the result.
And it was polished off quite quickly!
Pumpkin Streusel Bread
¾ cup chopped walnuts
2 T butter
2-3 T sugar
1 T flour
1 t. cinnamon
Mix well, using fingers to break butter into tiny pieces.
1 2/3 cup flour
1 ½ cup sugar
1 t. baking soda
¼ t. baking powder
¾ t. salt
½ t. ground cloves
½ t. nutmeg
½ t. cinnamon
½ cup vegetable oil
1 1/3 cup pure pumpkin
½ cup water
Sift dry ingredients together. Add eggs, oil, pumpkin and water. Beat well. Pour ½ of batter into greased and floured* loaf pan, sprinkle with ½ of streusel mixture. Swirl with knife. Add remaining batter and sprinkle remaining streusel on top. Bake at 325 degrees F. for about 1 hour 20 minutes, or until top springs back. Cool on wire rack for 15 minutes. Turn out of pan and cool completely.
Tips and Tricks:
· I’ve become a HUGE fan of parchment paper, especially since my loaf pans are the “folded” kind, which means you can never get the corners completely clean.
· Measure parchment and fold neatly so it fits the bottom of the pan. Flatten the corner edges and staple them into shape Repeat for all corners.
· I did spray a little Pam on the paper, but probably didn’t need to.
· Feel free to make more streusel. I only had ¾ cup of walnuts, so I had to make due.
· To deepen the flavor of the streusel use brown sugar—dark brown sugar will give the deepest flavor.
· Yes, sift the dry ingredients. I have a battery operated sifter, but any type of mesh wire sieve will work. Use a spoon to work the flour mixture through the sieve.
· If you don’t have all the spices, you could probably make due with McCormick’s pumpkin pie spice. It has ginger and allspice along with the above ingredients.
· I had to use about ½ cup of pumpkin from a 15 oz. can for a different recipe and this was what I had left. The original recipe called for only 1 cup. If you add more pumpkin (like the entire can) you might want to cut back on the water.
· I used the convection oven setting for this recipe. I wanted more circulation around the pan due to the longer time in the oven.
· After removing the bread from the pan, I let it cool for a little longer before removing the parchment paper so the bread could cool completely