Fall isn’t quite in the air right now, but soon it should be. Grocery stores are starting to show off their fall products, and I’m ready to bake all of the fall pastries. I thought I would share one of my favorite recipes, pumpkin bread with streusel. It’s a really yummy add to one of my favorite recipes!
Pumpkin Bread With Streusel Topping
Bread is one of my favorite things to bake for whatever reason, and I normally do pumpkin bread. However I’m all about that sugar (which is probably bad considering I’m so close to our wedding) but oh well. It’s one of Matt’s favorite things that I bake!
As usual, I added a bit of a healthy twist to it. I didn’t have a couple of ingredients on hand, but I have the swaps below for your! (My usual planning has been harder because of wedding craziness!)
1 3/4 cups of wheat flower
1 teaspoon of baking soda
3 teaspoons of cinnamon
1 teaspoon of pumpkin spice
3/4 cup of sugar
1/2 cup of brown sugar
1 1/2 cups of pumpkin puree (I ended up using the entire Trader Joe’s Organic Pumpkin Puree Can)
1/2 cup of vegetable oil
1/4 cup of milk
*Only add this if you want to, the bread itself
1 cup of rolled oats, dry
2 tablespoons of whole wheat flour
1 teaspoon of cinnamon
3 tablespoons brown sugar
3 tablespoons of unsalted butter, softened (put in microwave for about 20 seconds)
- Preheat oven to 350 degrees, and grease a 9X5 inch bread pan
- In a bowl (about medium size) mix together flour, baking soda, cinnamon, pumpkin spice, and salt
- In a large bowl (or KitchenAid Mixer), mix together eggs, vegetable oil, milk, pumpkin puree, brown sugar, baking soda, and sugar until smooth.
- Add dry ingredients from step two to the large bowl of “wet” ingredients and mix together.
- Pour into prepared bread pan (it should be about 3/4 full)
- In the empty medium bowl, combine all streusel ingredients (oats, flour, cinnamon, sugar, and butter)
- Sprinkle mixture over batter in bread pan. (Spread as evenly as possible)
- Bake for 60-70 minutes. Pull pan out at 60 minutes to check if extra time is needed!
Serve warm or cold!
*Recipe adapted from Le Cremedela Crumb
Do you have a favorite fall recipe? Leave it for me in the comments below! Also, if you make this be sure to tag @ashvickney in your Instagram, Instastories, and Twitter!
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