Whole Foods Pumpkin Streusel Bread Recipes

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THE BEST PUMPKIN BREAD



The Best Pumpkin Bread image

This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.

Provided by Food Network Kitchen

Time 1h20m

Yield 2 loaves

Number Of Ingredients 14

Unsalted butter, for the pans
3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note)
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water

Steps:

  • Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
  • Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
  • Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
  • Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

WALNUT STREUSEL PUMPKIN BREAD



Walnut Streusel Pumpkin Bread image

This moist, sweetly spiced pumpkin bread serves up all the flavors of fall! Topped with a layer of crumbly streusel, it makes a delicious treat served with coffee at breakfast, or a sweet dessert.

Provided by Finlandia Cheese

Categories     Trusted Brands: Recipes and Tips     Finlandia Cheese

Time 1h20m

Yield 8

Number Of Ingredients 19

½ cup Finlandia Perfectly Salted Butter, softened
½ cup sugar
¼ cup light brown sugar, packed
1 teaspoon vanilla extract
2 eggs
1 cup pumpkin puree (plain)
¼ cup whole milk
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ cup cold Finlandia Perfectly Salted Butter, cubed
¼ cup light brown sugar
¼ cup quick cooking oats
¼ cup flour
½ cup walnuts, chopped

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.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 50.7 g, Cholesterol 92.8 mg, Fat 23.5 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 10.2 g, Sodium 535.4 mg, Sugar 25.4 g

WHOLE FOODS PUMPKIN STREUSEL BREAD



Whole Foods Pumpkin Streusel Bread image

This bread is from Whole Foods website. It is absolutely delicious, and freezes well. The streusel topping is very sweet and therefore its better as a dessert or coffee cake...not exactly a diet food!

Provided by Elle Woods Can Cook

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 18

3/4 cup finely chopped roasted chestnuts or 3/4 cup walnuts
3/4 cup packed light brown sugar
6 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
6 tablespoons melted unsalted butter
1 (15 ounce) can canned pumpkin
3/4 cup canola oil
4 eggs, lightly beaten
2 cups sugar
3 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups chopped apples
1 cup chopped roasted chestnuts (optional) or 1 cup walnuts (optional)

Steps:

  • Ingredient Options: use McIntosh apples for tart flavor or Cortland for sweet.
  • Prepare the topping by blending chopped nuts, sugar, flour, cinnamon and butter in a small bowl until it resembles coarse cornmeal. Set aside. Preheat oven to 350°F Lightly grease two 8-1/2-inch by 4 1/2-inch loaf pans. Set aside. In a large bowl, whisk together pumpkin, oil, eggs, and sugar until well combined. Sift together dry ingredients and stir into pumpkin. Fold in apples and chestnuts. Pour into prepared pans. Divide streusel topping and sprinkle evenly on both pans. Bake 50-60 minutes or until tester inserted into center comes out clean. Cool slightly in pans then transfer to a cooking rack. When cooled, you may wrap loaves and refrigerate or freeze.

Nutrition Facts : Calories 331.6, Fat 13.1, SaturatedFat 3.2, Cholesterol 51.5, Sodium 284.8, Carbohydrate 50.9, Fiber 2, Sugar 30.7, Protein 3.9

PUMPKIN STREUSEL BREAD



PUMPKIN STREUSEL BREAD image

Perfect healthy gift from the kitchen for the holidays, whole grain pumpkin bread with classic eggnog flavor, topped with cinnamon streusel.

Provided by Anonymous

Categories     Breads

Time 1h20m

Yield 18 , 18 serving(s)

Number Of Ingredients 22

bread
1 (14 ounce) can pumpkin puree or 1 3/4 cups home-made pumpkin puree
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1/4 cup unsalted butter, melted
3 tablespoons cream sherry or 3 tablespoons dark rum
2 tablespoons avocado oil or 2 tablespoons organic canola oil
2 teaspoons vanilla extract
1 1/2 cups white whole wheat or 1 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
cinnamon, streusel
1/4 cup old fashioned oats
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon unsalted butter, softened
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees. Coat a loaf pan with cooking spray.
  • MAKE BREAD BATTER.
  • Beat pumpkin, brown sugar, sugar, egg, melted butter, sherry or rum, oil and vanilla in a mixing bowl on medium speed until creamy and smooth.
  • Whisk whole-wheat flour, all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl. Add dry mixture to the pumpkin mixture and gently blend on slow until just combined. Spread batter in loaf pan.
  • MAKE STREUSEL TOPPING.
  • Mix oats, 2 tablespoons all purpose flour, 2 tablespoons brown sugar, softened butter and 1/2 teaspoon cinnamon in a small bow until crumbly. Top the batter with the streusel topping.
  • BAKE BREAD.
  • Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 55 to 60 minutes. To remove from the oven, slide onto a pizza peel or un-rimmed baking sheet to handle. Let cool completely on wire rack.
  • NOTES.
  • This bread can be kept at room temperature for three to four days. Once it is completely cool, wrap it in two layers of plastic wrap.
  • To Freeze the Pumpkin Bread: Wrap in several layers of plastic wrap then seal it in a resealable freezer gallon bag. Tip: press the air out of the bag before sealing it shut! You can freeze this bread for up to a month without any changes to the breads texture. To thaw it, unwrap it and let it sit on a wire rack for two to three hours.
  • To rewarm the bread, wrap it in foil or set it on a baking sheet. Place it in a 300 degree oven for 20 minutes.
  • NUTRITION.
  • SERVING SIZE: 1/12 loafCALORIES: 277SUGAR: 21 gFAT: 10 gCARBOHYDRATES: 41 gFIBER: 3 gPROTEIN: 5 g.

Nutrition Facts : Calories 192.9, Fat 5.8, SaturatedFat 2.5, Cholesterol 29.1, Sodium 151.4, Carbohydrate 32.5, Fiber 2.3, Sugar 13.7, Protein 3.4

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