I've had a couple requests lately for this bread recipe. So I thought I would repost it! Enjoy!
Comes from this book. I would recommend the book. I use it frequently!
It is called Pumpkin Steusel Bread on page 43.
I made it last night. Our whole house smelled like Thanksgiving or Christmas. I love that smell. Cinnamon, Nutmeg and pumpkin all cooking. Yum. Its the way to go.
So, I thought I would share this with you so you can make it for your families.
You start with.
Plus baking soda and salt. oops.
The big tip is to buy canned pumpkin, NOT pumpkin pie filling. Apparently there is a big difference. But I have never purchased pumpkin pie filling. Mostly because pumpkin pie gives me the heebie-geebies.
So anyway Here are the steps.
Preheat the oven to 350 degrees.
Prepare the topping, combine sugar, chilled butter and cinnamon to make a steusel.
I usually throw in like a teaspoon or so of flour just so it doesn't get too creamy...also as you cut the butter into small pieces for easier combination, try not to cut your thumb off. Because, I had to pause here and have Ryan bring me a band-aid.
Because I don't have a pastry cutter/masher thing. I used the end of a whisk to make it this way. It was totally easier then using the 2 knives like it said.
Prepare the bread.
Mix the flour, sugar, raisins (optional) baking soda, salt, cinnamon, cloves, and nutmeg all together in your big bowl.
Make a well in the center of the dry ingredients. I don't know why you do this, but the directions say, so I do it every time...I wonder what would happen if I didn't.
Then in a separate kind of big bowl, mix the wet stuff (pumpkin, yogurt, honey, vegatable oil, vanilla and eggs).
Add that stuff to the dry ingredients.
Mix only until its moist. Which I assume means don't over mix it.
Ryan hates the word moist. He can't even handle it. He gets all sqeemish, kind of like I get when I look at pumpkin pie - or peanut brittle. Maybe its orange foods...
Your bread "dough" should be pretty darn think.
Pour into a greased 9x5 loaf pan. ( just use cooking spray.)
As you can see I made a double batch. I always make a double batch with this bread. Why?
Well, the recipe calls for 1 cup of pumpkin. A can is 15 ounces...so its just about right for two loaves. What in the world would you do with and extra 7 ounces of pumpkin sitting around...so I just make two. Its the perfect excuse to make something for someone else and surprise them!
Sprinkle with the topping you made earlier.
Bake for 1 hour (mine took only 51 minutes this time) or until toothpick comes out clean.
Cool in pan, then cool compeletly on rack.
Eat up!!!
Topping
1/4 cup chopped pecans (i didn't have any)
2 tablespoons sugar
1 1/2 tablespoons chilled butter or margarine, cut into small pieces.
1/4 teaspoon ground cinnamon (i use way more than that - I L-O-V-E cinnamon.)
Bread
2 cups all-purpose flour
1/2 cup sugar
1/2 cup raisins (if you want)
1 tsp. baking soda
1 tsp. salt
1/2 tsp. each ground cinnamon, nutmeg and cloves
1 cup canned pumpkin
1/2 cup plain, low-fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 tsp. vanilla extract
2 large eggs