mass appeal.

It’s pumpkin season! Wahoo!! Oh wait, you’ve been hearing about nothing but pumpkin muffins, pumpkin lattes, and pumpkin pies for the last three weeks?  Well strap in because the pumpkin express has barely hit cruising speed.

This was pumpkin treat number #3 baked in a single day a couple weeks ago ( treat #1 and treat #2 here) and probably my favorite. No, the blondies. No, the granola. Yea definitely the granola. But, I realize that not everyone is the granola-type (ahem, manfriend) so this right here is something that will appeal to the masses. And by “appeal” I mean “disappear from your office kitchen in record time.”

Streusel-topped Pumpkin Bread

tasty kitchen

By: food for my family

Ingredients:

  • 3/4 cups Butter, Softened
  • 3/4 cups Granulated Sugar
  • 3/4 cups Dark Brown Sugar
  • 1 teaspoon Vanilla
  • 4 whole Eggs
  • 2 cups Pumpkin Puree
  • 3 cups All-purpose Flour
  • 3 teaspoons Baking Powder
  • teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/4 teaspoons Ground Ginger
  • 1/4 teaspoons Allspice
  • 1/4 teaspoons Grated Nutmeg
  • 1/8 teaspoons Cardamom
  • 1/2 cups Buttermilk

_____

  • FOR THE STREUSEL TOPPING:
  • 1/4 cups Butter, Softened
  • 1/2 cups Brown Sugar
  • 1/4 cups Oatmeal
  • 1/4 cups All-purpose Flour
  • 1 teaspoon Cinnamon
  • 3 Tablespoons Ground Flax Seed
  • 1/4 cups Chopped Pecans (optional) (not)

Directions:

  1. Preheat your oven to 350 F. Grease and flour the bottom of two 8 loaf pans. To make the topping, mix together all the topping ingredients using a fork or pastry cutter until combined thoroughly.
  2. In a large bowl or mixer, cream together butter, granulated sugar and brown sugar. Add vanilla and eggs and mix until incorporated. Stir in pumpkin puree.
  3. In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, nutmeg and cardamom. Whisk together until no lumps remain. Add half of the flour mix to the pumpkin mix, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth.
  4. Pour batter evenly into the two prepared 8 pans. Cover each with half of the topping mix. Bake at 350 F for 70-80 minutes until a toothpick inserted in the center comes out clean. Slice and enjoy.

p.s. i promise to get back to things not involving mass quantities of butter and sugar…eventually.

Advertisements

2 responses

  1. It seems that several of the quantities in your ingredients list are missing. This bread looks yummy and I would love to try it, but don’t want to have to guess how many cups or teaspoons of things to use 😉

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s