Wednesday, October 8, 2014

Streusel Pumpkin Bread

It's already been an exciting for week for me. After what seems like forever, well more like the past several weeks; I am officially a permanent employee for our local school district. I've accepted the position in which I've been subbing for since the end of August. I work with special needs preschoolers and let me tell you, they are so much fun! I completely felt at home right away and I'm so excited to start my career with an awesome school.

With that being said, I also made this spectacular bread a couple nights ago. We love pumpkin bread, but this streusel on top is really the moneymaker. I love the buttery, brown sugar and walnut topping. The pumpkin bread itself is full of spice and very moist.

It's really a perfect fall dessert. The loaves freeze really well so why not add a couple loaves to your freezer while you're at it?

Streusel Pumpkin Bread

1-1/2 cups pumpkin
2 eggs
3/4 cup sugar
1/2 cup brown sugar
1/2 cup oil {coconut or canola work well}
1/2 tsp salt
1/4 tsp ground cloves
1/2 tsp nutmeg
2 tsp cinnamon
1 tsp baking soda
1-3/4 cup flour

for topping:
4 tbsp butter, cubed
1/2 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1/2 cup chopped walnuts

In a large bowl, whisk together pumpkin, eggs, both sugars and oil until mixed together well. Gradually add in dry ingredients and mix until well combined. Pour batter into a lightly greased loaf pan and set aside.

In another bowl, combine all topping ingredients and cut in butter using a pastry blender. Mixture should resemble coarse crumbs. Generously sprinkle over batter and pack down. You may end up with some extra topping.

Bake in an oven at 350 degrees for 60-70 minutes or until a toothpick inserted in middle comes out clean.

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