PUMPKIN STREUSAL BREAD
Can you think of a better combination of sweet, sugary, pumpkin than PUMPKIN STREUSAL BREAD…?
Think traditional pumpkin bread with brown sugar, eggs, and real pumpkin puree. Then add cinnamon, ground cloves, and the perfect addition of ground ginger for a unique flavor. AND to make it even better, topped with a brown sugar buttery pumpkin seed salty streusal.
Just look at it!
Golden brown pumpkin bread with a slightly crunchy streusal, so damn delicious. The little bits of salt come through with the sweet sugar and make this Pumpkin Streusal Bread one of our absolute favorite things we’ve made this Season.
We can’t seem to get enough. Also we could just eat this streusal on it’s own.
Think of crumble on top of apple or peach pie but NEXT LEVEL with the pumpkin seeds.
We came across this recipe in Real Simple Magazine but just had to add our own little spin with even extra streusal. Because it’s obviously the real MVP of this recipe.
Pumpkin is an amazing flavor when done well. Some recipes have too much pumpkin in them and sometimes there’s not quite enough flavor. Only one can of pumpkin puree in these breads is just the perfect amount.
This Pumpkin Chocolate Chip Bread is made in a similar way but with chocolate chips on top instead of crunchy streusal.
Notes
NOTE 1: LOAF PANS- I USED (1) 9.5″ X 5.5″ LOAF PAN + (4) 5.75″ X 3″ MINI LOAF PANS
NOTE 2: BAKING TIMES- LARGE LOAF PAN: 60 MINUTES / MINI LOAF PANS: 45 MINUTES
NOTE 3: TO FREEZE- WRAP IN PLASTIC & FOIL OR FREEZER ZIPLOC BAGS FOR UP TO 3 MONTHS, SLICE BEFORE FREEZING OR FREEZE WHOLE
ADAPTED SLIGHTLY: ANANDA EIDELSTEIN REAL SIMPLE
Ingredients
- BATTER:
- 3 CUPS ALL PURPOSE FLOUR
- 1 TABLESPOON + 1 TEASPOON BAKING POWDER
- 1 TABLESPOON GROUND CINNAMON
- 1 1/2 TEASPOONS GROUND GINGER
- 1/2 TEASPOON GROUND CLOVES (SUB ALL SPICE OR PUMPKIN PIE SPICE OR CINNAMON)
- 1 1/2 TEASPOONS KOSHER SALT
- 2 CUPS PACKED LIGHT BROWN SUGAR (MAKE SURE TO PUSH DOWN TO PACK IN MEASURING CUP)
- 1 CUP WHITE SUGAR, GRANULATED
- 1 15 OZ CAN PUMPKIN PUREE
- 1 CUP VEGGIE OIL
- 5 LARGE EGGS
- 1 TABLESPOON VANILLA EXTRACT
- STREUSAL:
- 1 CUP ALL PURPOSE FLOUR
- 1/3 CUP + 1/4 CUP PACKED LIGHT BROWN SUGAR (MAKE SURE TO PUSH DOWN TO PACK IN MEASURING CUP)
- 1/3 CUP + 1/4 CUP CUP RAW PUMPKIN SEEDS (OR PEPITAS)
- 3/4 TEASPOON KOSHER SALT
- 8 TABLESPOONS OR 1 STICK OF BUTTER, MELTED
Instructions
- BATTER:
- PREHEAT OVEN TO 350 DEGREES
- LIGHTLY SPRAY (3) 8″ X 4″ LOAF PANS WITH COOKING SPRAY ((I USED (1) 9.5″ X 5.5″ LOAF PAN + (4) 5.75″ X 3″ MINI LOAF PANS))
- COMBINE FLOUR, BAKING POWDER, CINNAMON, GINGER, GROUND CLOVES, AND SALT IN A LARGE BOWL WITH A WHISK
- IN A SEPARATE MEDIUM BOWL, COMBINE BROWN SUGAR, WHITE SUGAR, PUMPKIN PUREE, VEGGIE OIL, EGGS, AND VANILLA WITH A WHISK UNTIL SMOOTH
- IN THE LARGE DRY INGREDIENT BOWL, PUSH MIXTURE TO THE OUTSIDE AND MAKE A “WELL”
- ADD WET INGREDIENT MEDIUM BOWL MIXTURE INTO THE MIDDLE OF THE WELL
- USING A WHISK GENTLY START WHISKING IN THE CENTER AND CONTINUE MOVING TOWARDS THE OUTSIDE OF THE BOWL UNTIL THE DRY AND WET INGREDIENTS ARE FULLY COMBINED
- POUR BATTER INTO PREPARED LOAF PANS FILLING UP ABOUT HALFWAY
- STREUSAL:
- COMBINE FLOUR, SUGAR, PUMPKIN SEEDS, AND SALT IN A SMALL/MEDIUM BOWL UNTIL MIXED
- POUR MELTED BUTTER ON TOP AND USING A FORK MIX TOGETHER UNTIL THE MIXTURE IS CRUMBLY
- TOP EACH PAN WITH STREUSAL EVENLY
- BAKE LOAVES UNTIL TOPS ARE GOLDEN BROWN AND A TOOTHPICK/STICK COMES OUT CLEAN IN THE CENTER FOR 55-70 MINUTES ((I BAKED- MINI LOAF PANS: 45 MINUTES / LARGE LOAF PAN: 60 MINUTES))
- REMOVE LOAVES FROM OVEN AND LET COOL 10 MINUTES ON A WIRE/COOLING RACK
- CAREFULLY RUN A KNIFE AROUND THE EDGES TO LOOSEN UP AND TURN OUT GENTLY ONTO YOUR HAND AND THEN PLACE BOTTOM DOWN TO SLICE!
Much love,
P.S these are the mini loaf pans we used.
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