It's officially fall! So that means, some pumpkin infused recipes. I went looking for a pumpkin bread with streusel topping and landed on this winner. So I just had to share!
The best thing is this recipe makes two loaves, so you have one for now, and you can freeze the other.
1 cup flour
1 tsp. ground cinnamon
½ cup granulated sugar
¼ cup light brown sugar (lightly packed)
¼ tsp. kosher salt
½ cup unsalted butter (1 stick, melted and cooled)
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
4 large eggs
1 tsp. vanilla
15 oz. can packed pumpkin (not pie filling)
2 ½ cups flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. kosher salt
2 tsps. ground cinnamon
½ tsp. ground nutmeg
¼ tsp,. ground ginger
¼ tsp. ground cloves
1 cup chopped pecan (optional, but recommended)
powdered sugar, for dusting (optional)
In a medium bowl, whisk together the dry ingredients. Stir in the melted butter until crumbs form. Set aside.
Preheat oven to 350 degrees with rack in the middle position, butter or spray two (2) 1-1.5 lb. loaf pans. Set aside.
In a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar until light and fluffy; about 3 minutes. Add eggs one at a time, beating to combine after each addition.
Scrape the bowl and beat in the vanilla and pumpkin. The mixture might look curdled; no worries. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda and salt. Add to the pumpkin mixture in 3 additions, mixing until just combined. Stir in the pecans.
Divide the batter between the two prepared pans. Top each with half of the topping, very gently pressing it into the batter. Bake for 60-70 minutes, until a toothpick inserted into the center of the loaves comes out clean, or with just a few crumbs.
Let loaves cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, if desired, and serve.
Notes: There was a note on the original recipe that dark brown sugar is preferred for the flavor profile, but you can substitute light, which is what I had on hand.
recipe c/o: www.stripedspatula.com
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