I halved the recipe, which was enough for an 8x4 loaf pan
and three muffins.
This post is linked to Cookin' Cowgirl.
Pumpkin Bread with Pecan Streusel Topping
3 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1½ teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground cloves
1 15-ounce can pumpkin purée
1½ cups dark brown sugar
1 cup granulated sugar
4 eggs, lightly beaten
10 tablespoons butter, melted, then cooled to room temperature
1 teaspoon vanilla
½ cup buttermilk
Pecan Streusel Topping
½ cup all-purpose flour
⅓ cup packed dark brown sugar
pinch of salt
5 tablespoons butter, cut into ½-inch cubes
½ cup chopped pecans
Preheat oven to 350ºF. Butter and flour two 9x5 loaf pans.
Prepare the topping:
Combine the flour, dark brown sugar, and salt in a bowl. Using fingertips, mush the butter into the dry mixture until pea-sized crumbs form. Stir in the pecans.
Prepare the bread:
In a medium bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg and ground cloves. In another medium bowl, mix together the pumpkin, sugar, eggs, butter, vanilla and buttermilk. Add the flour mixture to the pumpkin mixture and stir until thoroughly combined.
Divide the batter between the two prepared loaf pans. Sprinkle the topping on. Bake for approximately 65 minutes, or until an inserted toothpick comes out clean. Let cool in pan for 10 minutes on wire rack. Remove from pan and allow to cool to room temperature on a wire rack.
I just printed this up and I so want to make it. I have commitments for Dorie and Melissa, first but this is a "must make". Thanks for posting this so. This has my hubby's name on it.
ReplyDeleteWhat a coincidence! I have one cup of pumpkin in my fridge, too! :-) I'm always on the lookout for a good pumpkin bread!
ReplyDeleteI wish my English students were as cool as K. :)
ReplyDelete