Cinnamon Streusel Pumpkin Bread Recipes

CINNAMON STREUSEL-TOPPED PUMPKIN BREAD

Steps:

• Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
• In medium bowl, stir 1 cup cereal, 4 cups flour, the pumpkin pie spice, baking soda and salt; set aside.
• In large bowl, beat granulated sugar and 3/4 cup butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Beat in eggs, water and pumpkin just until blended. Stir in flour mixture. Pour into pans; spread evenly.
• In medium bowl, mix streusel topping ingredients using fork or pastry blender until crumbly. Sprinkle evenly over batter in pans; press slightly.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.

WALNUT STREUSEL PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F.
• Assemble topping by mixing butter, light brown sugar, oats, flour, and walnuts together in a bowl, and cream together using a fork to form large crumbles. Set aside.
• In a large bowl, cream together the butter and white sugar with a hand mixer. Add light brown sugar, vanilla, eggs, and pumpkin puree. Mix until incorporated.
• In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices.
• With mixer on low speed, add half of the dry mix to the wet ingredients and mix until incorporated. Continue by adding the remainder of the dry ingredients and the milk to the batter, mix together until the batter is smooth (be careful not to over mix).
• Pour batter into a greased loaf pan and sprinkle with streusel topping.
• Place on middle rack of oven and bake for 65 minutes or until a toothpick comes out clean. Remove bread from oven and allow to cool completely before serving.

PUMPKIN STREUSEL BREAD

Steps:

• Preheat the oven to 300 degrees F/150 degrees C. Butter and flour four porcelain mini loaf pans (9 oz. each).
• , place softened unsalted butter and brown sugar in a large bowl and beat for about 5 minutes, using an electric hand mixer. In a separate bowl, combine flour, baking powder, and all spices and sift. Add the dry ingredients, eggs to the butter mixture, and delicately mix with a rubber spatula. Fold in pumpkin puree. Add rum and mix with a spatula just to combine. Divide the pumpkin batter into the four prepared loaf pans, smooth it out a bit, and refrigerate.
• , in a medium bowl, mix all-purpose flour (5 tbsp/40 g), almond flour, brown sugar, and cold butter (salted) cut into small cubes. Then, using your hands or a fork, make the crumbly dough. The streusel mixture will have a sandy texture with distinct moist crumbs. Take the loaf pans from the fridge and sprinkle the buttery streusel on top. Bake in the middle rack of the oven for 50-60 minutes. Check the doneness of the bread with a toothpick test. It is ready when a toothpick inserted into the center of the loaf comes out clean.
• Take the bread loaves from the oven and cool them in the pans on a wire rack for 10 to 15 minutes. To remove the bread from the pan, run a butter knife around the edges of the pan.
• Work carefully, trying not to cut the bread itself. Once cooled down, wrap the bread in a pan or use a knife to remove the bread from the pan. Let the bread cool down completely before slicing or wrapping with a bread wrapper. You can also leave the pumpkin loaf in a mini pan to gift it in such a style. Again, let it cool down before wrapping it.