Pumpkin Bread Streusel So Good Food

~ PUMPKIN BREAD STREUSEL ~ SO GOOD

Steps:

• 1. Preheat oven to 325 degree F. Grease the bottom and sides of a 9×5-inch loaf pan.
• 2. You can use a mixer for this recipe, but I mix it by hand. That helps not to over mix. Mix the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl.
• 3. In a large mixing bowl, beat the pumpkin, oil, sugar, and salt together until well blended.
• 4. Beat the eggs in one at a time, making sure each egg is completely incorporated before adding the next one. Scrape the sides of the bowl as necessary.
• 5. Add the flour and mix until just combined. You don't want to over beat the batter as it will result in a tougher crumb. Then beat for 5 to 10 seconds until smooth.
• 6. Pour the batter into the loaf pan and tap the pan on the counter to help flatten the batter out.
• 7. I sprinkled with sugar/cinnamon and pecans. If using sugar and nut topping : I used about 3 tablespoons of sugar..1/4 tsp cinnamon - 1/2 cup pecans, chopped.
• 8. Bake for 1 hour or until toothpick comes out clean. Remove from oven to cooling rack. Let set for 20 minutes.
• 9. Flip bread out onto cooking rack, turn the cake back right side up and cool completely. Enjoy!

PUMPKIN BREAD WITH STREUSEL

Steps:

• Mix together all streusel ingredients until crumbs form. Keep the streusel in the fridge while you prepare the rest of the recipe.
• Prepare a 9x5 inch loaf pan by lightly buttering and lining with parchment paper. Heat oven to 350 F (180C).
• In a large bowl, whisk together the canned pumpkin, the white sugar, brown sugar, oil, eggs, water and vanilla, until smooth and combined.
• In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves and salt. Add the dry ingredients all at once to the wet, and stir until just combined without over mixing.
• Pour batter into prepared pan. Evenly scatter the top with the prepared streusel.
• Bake for 60-65 until toothpick inserted in the middle comes out clean. Cool for 30 minutes, then remove from the pan, and top with glaze.
• Whisk together the powdered sugar and maple syrup until smooth, then drizzle on the top of the bread. Enjoy bread warm or room temperature!

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

PUMPKIN STREUSEL BREAD

Steps:

• Preheat oven to 350 degrees. Coat a loaf pan with cooking spray.
• MAKE BREAD BATTER.
• Beat pumpkin, brown sugar, sugar, egg, melted butter, sherry or rum, oil and vanilla in a mixing bowl on medium speed until creamy and smooth.
• Whisk whole-wheat flour, all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl. Add dry mixture to the pumpkin mixture and gently blend on slow until just combined. Spread batter in loaf pan.
• MAKE STREUSEL TOPPING.
• Mix oats, 2 tablespoons all purpose flour, 2 tablespoons brown sugar, softened butter and 1/2 teaspoon cinnamon in a small bow until crumbly. Top the batter with the streusel topping.
• BAKE BREAD.
• Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 55 to 60 minutes. To remove from the oven, slide onto a pizza peel or un-rimmed baking sheet to handle. Let cool completely on wire rack.
• NOTES.
• This bread can be kept at room temperature for three to four days. Once it is completely cool, wrap it in two layers of plastic wrap.
• To Freeze the Pumpkin Bread: Wrap in several layers of plastic wrap then seal it in a resealable freezer gallon bag. Tip: press the air out of the bag before sealing it shut! You can freeze this bread for up to a month without any changes to the breads texture. To thaw it, unwrap it and let it sit on a wire rack for two to three hours.
• To rewarm the bread, wrap it in foil or set it on a baking sheet. Place it in a 300 degree oven for 20 minutes.
• NUTRITION.
• SERVING SIZE: 1/12 loafCALORIES: 277SUGAR: 21 gFAT: 10 gCARBOHYDRATES: 41 gFIBER: 3 gPROTEIN: 5 g.