Wednesday, 29 May 2013

Pumpkin Streusel Loaves

This pumpkin bread is moist and delicious. It has a streusel topping to give it that special touch!


1 Cup butter, softened
1 Cup granulated sugar
1 Cup brown sugar, packed
1 teaspoon vanilla extract
4 large eggs
1 398ml or 15oz can pumpkin
2 Cups all purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¾ Cup buttermilk

Oatmeal Streusel Topping:

¼ Cup quick-cooking oats
¼ Cup flour
¼ Cup brown sugar, packed
1 teaspoon ground cinnamon
¼ Cup butter, cut up into small pieces


Preheat oven to 350 degrees.
Grease and flour two loaf pans.
Beat butter sugars, and vanilla until fluffy.
Add eggs one at a time, beating after each addition.
Stir in pumpkin.
Add flour,baking soda, baking powder, cinnamon, and salt
Add the butter milk until all the ingredients are just combined.
Divide batter between pans.
In a small bowl combine topping ingredients. Use a pastry blender to cut the butter in, until the mixture is crumbly.
Sprinkle the topping onto each loaf.
Bake for approximately 30 minutes or until a wooden pick inserted in the centre comes out clean.
Let loaves cool in pans for ten minutes, then remove loaves and allow to cool completely on wire racks.

Beat butter.
Add sugars and vanilla, beat.

Add eggs one at a time, beat.

Add pumpkin.
Add dry ingredients, stir.

Add buttermilk, stir until just combined.

Divide batter between two loaf pans.

Combine topping ingredients.

Distribute topping over loaves.
Bake and then cool for ten minutes in pans.

Remove loaves from pans and cool on wire rack.

No comments:

Post a Comment