Tuesday, October 12, 2010

It's Time for Pumpkin Streusel Bread

It's that time of year- when our thoughts turn to harvest.  Particularly the pumpkin-y variety.

While winter squashes store well, I like to bake some up so I can have pumpkin puree on hand.  I baked my first batch last week.  It brought back memories of last fall when I was baking and pureeing squash for Miriam's baby food.  Where does the time go?  Now, she's eating everything we are.  Well, except for foods that are green.  She refuses to eat those.

 They grow up so fast.  One day, baby food, the next, high heels.

This fall, as I baked up my first oven full of our butternut squash, my thoughts were of Pumpkin Pasta (which I made that night) and Pumpkin Streusel Bread.  I love to freeze the puree for future use- I'm more apt to use it if all I need to do is thaw it.  The instructions on how to do make the puree are in the Pumpkin Pasta link above, but here are a few photos to show you how easy it is to do.


Now, I know you probably already have a pumpkin bread recipe that you like.  If you don't, if you're in the mood to try a new recipe or if you're looking for an idea of gift you can give your neighbors, teachers, etc., come Christmas, copy this one down.  It's a good one.

It's incredibly moist and the streusel on the top makes you think it should be reserved for company or special occasions, but you shouldn't.  I've used this recipe to make Christmas gifts in the past, sometimes making mini loaves and sometimes large ones.  It freezes well, so you can tell the recipients they can pull it out in February when they aren't inundated with holiday sweets.

Pumpkin Streusel Bread (adapted from Cooking Light, Annual Recipes 2001)
Makes two loaves.  If  you double this recipe, it makes 13 small loaves- just decrease the baking time by 10 minutes before checking. 

4 tbsp. sugar
3 tbsp. chilled butter
1/2 tsp. cinnamon

4 cups flour
1 cup sugar
1 cup raisins (optional)
2 tsp. baking soda
2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
2 cups pureed pumpkin (either butternut squash or canned)
1 cup plain yogurt
1 cup honey
1/4 cup vegetable oil
2 tsp. vanilla
4 large eggs, slightly beaten

To prepare the topping, combine the ingredients with a fork or pastry cutter until crumbly.  Set aside.

To make the bread, combine the flour and next 7 ingredients in a large bowl.  Set aside.  In a medium-sized bowl, combine the remaining ingredients.


Add the wet ingredients to the dry, blending until just mixed.  Divide between two (9x5 inch) bread pans that have been coated with cooking spray.  Divide the topping between the two, sprinkling it evenly over the tops.

Bake for about 45 minutes or longer at 350 degrees, or until a knife inserted in the center comes out clean.  Let cool for 10 minutes before removing to cool completely on wire racks.  Cool completely before wrapping well if freezing.

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  1. This would be the perfect thing to do this afternoon...if the temps weren't expected to be in the 90'S!!!! Good gravy...! SO ready for fall...

    And I love M's heels...they go great with the onesie!!


  2. Looks SO good! Thanks for sharing another great recipe!

  3. Yum! I plan on trying this soon. Thanks for sharing.

  4. I actually had two cans of pumpkin out on the counter for pumpking bread...but was looking for a new recipe! Thanks!

  5. Yum, I love pumpkin bread and this looks awesome.

  6. Sounds delish! Can't wait to try it :D

  7. Have you ever made it without the sugar and with honey instead?

  8. M/T.A., I haven't, although I bet it could be done by increasing the honey it already calls for. Will you try it for us and report back?:-)

  9. Two firsts: #1: I used a recipe from a blog (and trusted you enough to make a double batch) and #2 am writing back to report on it. :)

    I had an acorn and a spaghetti squash here, so that's what I used. The bread turned out wonderfully - very moist and the kids all loved it, too! Thanks for the recipes and pictures!


  10. I love that you have your whole post full of butternut squash, yet refer to all your baking as "pumpkin" The same goes in our family. I've NEVER understood why we don't just call it squash bread....except that squash bread sounds GROSS!!

  11. Made it this afternoon for us and some friends --absolutely delicious!!!

  12. Fantastic recipe! Very moist indeed. I used long necked pumpkin. I like to slice pumpkin bread in the morning and toast it with a little butter.

  13. I'm so glad you all are enjoying it as much as we do! Thanks for reporting back:-).

  14. drooling...can't wait to start cooking, baking, canning, come on garden!

  15. I made this for preschool snack for tomorrow, as it is my turn to bring something nummy...and this is! I baked it tonight since I hadn't made it before, and didn't want to attempt it before school, so I also sliced it before I packed it away to make serving the munchkins that much easier...plus this way I get to try it tonight instead of waiting until tomorrow. Thank you so much for this delicious recipe

    1. This pumpkin bread must be so yummy! Could you add a link to a printable recipe? If there is one on the page ...I missed it.


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