There's just so much to love!
Starbucks Pumpkin Spice Latte (or Frap if it's still warm where you are!) - makes me do a happy dance
Pumpkin Flan - described as caramel covered crack... will be making this, and soon
Pumpkin Pie - this looks fab and will be coming to the Thanksgiving potluck we're attending
Cinnamon Swirled Pumpkin Rolls - these should be illegal
Pumpkin Pancakes - a must have fall breakfast
Pumpkin Gooey Butter Cake - Paula Dean is an amazing woman
I could keep going... Wait, what's that? I forgot something? Ahhhhhh, yes the pumpkin bread! I've been on a quest for a few years to find the perfect pumpkin bread recipe. After more than a few duds, I decided to take the best bits from a number of different recipes and come up with something all my own. Then I decided it needed a streusel topping!
Pumpkin Streusel Bread
Ingredients
for the bread:
1c white sugar
1/2c packed brown sugar
1 2/3c flour
1tsp baking soda
1/4tsp baking powder
1tsp cinnamon
1/2tsp nutmeg
1/4tsp allspice
pinch of salt
1/2c coconut oil (this is solid at room temp, so you'll need to nuke it to liquefy it)
1 can of pumpkin puree (or 1 1/2c fresh puree if you got it)
1tsp vanilla
for the topping:
1/2c chopped walnuts
2tbsp flour
2tbsp brown sugar
2tbsp butter, cut into chunks
Directions
Preheat oven to 350. Spray a loaf pan with cooking spray. For the bread: Whisk together the dry ingredients, then whisk in the wet ingredients. Pour into prepared pan. For the topping: Combine all ingredients and blend with your fingers (or a fork) until it resembles coarse crumbs. Sprinkle, evenly over the bread batter. Bake for one hour, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 5 minutes. Turn bread out of the pan and put it in your storage container (I stuck mine in a cake carrier), this keeps the bread super moist. Slice and enjoy (I like to toast mine a schmear it with some cream cheese)!
