October is here. Pumpkin patches are open. Gourds of all shapes and sizes are waiting to be chosen.
In honor of October, let’s make bread. The streusel topping for this pumpkin bread lends a nice cinnamon crunch.
Canned pumpkin will do, but you can go out in the pumpkin patch and grab yourself a nice sugar pumpkin, roast it and mash it, if you so choose.
The longest step in making this quick bread is browning the butter.
The topping has a hefty dose of fragrant cinnamon.
The bread will have a beautiful orange hue, a tasty crunchy topping and a warm interior. Make a loaf today in honor of October.
Streusel Pumpkin Bread
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons unsalted butter, cold and cubed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (1 can) pumpkin puree
- 2 eggs
- 2 teaspoon vanilla
- 8 tablespoons unsalted butter
Preheat oven to 350F. Grease a 10″ loaf pan.
Combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt in a bowl.
In a large bowl, combine pumpkin puree, eggs and vanilla. Brown butter in a skillet over medium high heat and add to pumpkin mixture. Mix until fully combined. Add flour mixture and mix until no flour remains.
Place batter into prepared pan.
Make the streusel by combining all ingredients until crumbly. Sprinkle over bread.
Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes and enjoy.
Meet Regan, the newest member of our family.