Cinnamon Streusel Topped 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.

CINNAMON STREUSEL BREAD

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour a 9x5 loaf pan.
• In a medium bowl, mix together the flour, brown sugar and cinnamon from the topping part of the recipe then cut the butter in until it resembles small chunks the size of peas.
• Put the mixture in the fridge while you make the bread batter.
• Sift together your flour, sugar, baking soda and salt into a large bowl.
• Into a second large bowl whisk together your buttermilk, egg, and canola oil.
• Combine the dry ingredients into the wet ingredients and whisk until you can no longer see flour (do not overmix).
• In a separate bowl, mix the 1/4 cup sugar and 2 teaspoons cinnamon for the swirl.
• Pour half the batter into the loaf pan, then cover evenly with the cinnamon swirl mixture.
• Pour the remaining batter into the loaf pan, then swirl the batter gently with a knife.
• Cover evenly with the crumb topping.
• Bake for 50-55 minutes, let cool for 15 minutes before removing from the loaf pan to cool completely.

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.