Pumpkin, oh pumpkin... How I love thee... You are orange (what more could you ask for?) and you are the star of some delicious treats (I've made and ate many). How sad that you are only available in your whole form in the fall (thank goodness for canned stuff).
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
for the bread:
1c white sugar
1/2c packed brown sugar
1 2/3c flour
1tsp baking soda
1/4tsp baking powder
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)
for the topping:
1/2c chopped walnuts
2tbsp brown sugar
2tbsp butter, cut into chunks
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)!