This time of year I always enjoy making pumpkin bread for the kids. When they were little they loved it. Pumpkin is a super food too, so it is good for you.
Ingredients:
1 cup sugar
1/2 cup oil
2 eggs
1 cup canned pumpkin
1 1/2 cup sifted all purpose flour (I used 1/2 of this amount whole wheat)
1 cup sugar
1/2 cup oil
2 eggs
1 cup canned pumpkin
1 1/2 cup sifted all purpose flour (I used 1/2 of this amount whole wheat)
1/4 tsp. salt
1/4 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
Streusel Topping: optional (I added this to make it appeal to teenagers)
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter
Preheat oven to 325 degrees. Grease and flour 8x 5-inch loaf pan. Beat sugar with oil till blended. Add eggs, one at a time, beating well. Continue beating until light and fluffy. Then mix in pumpkin on low speed. Add in dry ingredients on low speed and mix well. Pour into prepared pan. For streusel topping mix till crumb texture with a pastry cutter. Then spread topping over entire loaf. Bake 60 minutes or until
toothpick comes out clean. Cool 10 minutes; remove from pan and finish cooling.
Enjoy!
1/4 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
Streusel Topping: optional (I added this to make it appeal to teenagers)
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter
Preheat oven to 325 degrees. Grease and flour 8x 5-inch loaf pan. Beat sugar with oil till blended. Add eggs, one at a time, beating well. Continue beating until light and fluffy. Then mix in pumpkin on low speed. Add in dry ingredients on low speed and mix well. Pour into prepared pan. For streusel topping mix till crumb texture with a pastry cutter. Then spread topping over entire loaf. Bake 60 minutes or until
toothpick comes out clean. Cool 10 minutes; remove from pan and finish cooling.
Enjoy!
Sherry
I will link to:
Foodie Friday at Designs by Gollum
This Chick Cooked at This Chick Cooks
Friday Food at Mom Trends
53 comments:
WOW it looks so good. I will have to try making it. I love this time of year to back things. Thanks for sharing.
Sure does look yummy! I'm just starting to like the taste of pumpkin..by tasting it little by little the size of the taste is getting bigger and bigger...I'm liking the looks of that topping (wish I were a teen) as it really appeals to me too..yummy!
Sherry,
Your pumpkin bread looks and sounds very good and I like the streusel topping. I was at a meeting today and a topic of conversation came up about the benefits of pumpkin. I will definitely be making this soon. Thank you for sharing. I am making a copy.
Carolyn
Oh, delicious! I was just thinking the other day that it's time for me to get out my favorite pumpkin bread recipe. We have one that's been passed down and I could eat it for breakfast, lunch and dinner. :)
Oh , Sherry , it looks so so delicious ! I will give your recipe a try .Wonderful photos ! I would be happy if you join my giveaway . Enjoy the season !
so that's how you make pumpkin bread : ) YUM!!
x
Perfect for a Fall day Sherry. Looks delish!
I adore anything pumpkin. When Starbucks brings out their Pumpkin Spice Latte I am over the moon. This looks so scrumptious.
Sherry, I adore pumpkin bread. I can smell it baking now. I must make some soon. Thanks for reminding me of this scrumptious treat.
this looks very yummy! I'm making this for my family :)
Yummy! fabulous food photography!
Am I missing where to add the dry ingredients in the instructions, or is it not there? Thanks!
Oh, yes mixing in dry ingredients was missing. Thanks for pointing that out.
Sherry
yum i love pumpkin bread and it is that time of year :)....new to your blog and love it!
Amazing! I love pumpkin everything (even made pumpkin cupcakes on the 1st of September because September is a fall month!).
Thanks for linking up with Momtrends this week!
Just stopping by to let you know I made our bread and it is the best pumpkin bread I have ever had!!
I love it so much I am making it again tomorrow.
Thanks for sharing, Elizabeth
This was a disaster for me. It was way too much for the loaf pan once it rose and the topping bubbled. It mad a mess of my oven and was dense.
Susan,
I am so sorry to hear you had a time of it with this recipe. I have made it for years and have not had that experience. I always make all of the recipes I post and if they don't work they don't get published. I made eggnog scones today and they are not going to get published! :( They still tasted good though.
Sherry
I just took this out of the oven. Haven't gotten to try the actual bread but I have been nibbling on the crumb topping. Oh. My. Word. I could eat a whole pan of just that! Can't wait to try the bread!
What size can of pumpkin?
Yvonne,
I get the 15 oz. size and just measure out the cup. You will have some left over.
Sherry
I know there is a few different kinds od canned pumpkin, Is this the pie filling, Pumpkin pack?
Debi,
It is just regular canned pumpkin.
Sherry
Sorry to question again, would that be the one that says 100 percent pure pumpkin?
Yes. I use 100% pure pumpkin. Nothing in it but pumpkin puree in a can.
Sherry
I was just wondering if I could substitute pumpkin pie spice. I am out of nutmeg and I just got home from the store!
MamaP,
It looks like pumpkin pie spice also includes ginger. Even though ginger isn't in this recipe, I think adding 11/2 teaspoons of pumpkin pie spice would work out just fine. I would make it like that and then make a note in my recipe so then next time I would remember how I did it. LOL!
Sherry
Made your Japanese fruit pie yesterday and also this pumpkin bread. Both were delicious! The streusel made all the difference. I love baking desserts with Fall inspired ones being my favorite. Thank you for the posts and I will be trying some of your other recipes!
Can I use unsalted butter for streusel?
Yes, you could use unsalted butter for the streusal topping.
Sherry
How long would I bake if I were to use a muffin tin instead of a loaf pan?
The standard for baking muffins Destiny is 20 minutes. Check them with a toothpick and see that it comes out clean. That should work.
Sherry
Thanks! They're in the oven now.
This comes out awesome!! I skip the cloves and don't sift the flour. I make a double batch because the family loves it!! Thanks for posting!
Very good and moist. I substitute butter for the vegetable oil for the pumpkin bread and it turned out great and I love the strudel topping!
This is awesome! A good variation for the next time I make it is adding some dried cranberries and maybe walnuts to the topping. Delish!!!
Anyone ever tried adding chocolate chips to it?
Kelcie, Chocolate chips sound great. Just toss them in flour or cocoa so they don't sink in the batter. I learned that the hard way.:)
Sherry
Kelcie, Chocolate chips sound great. Just toss them in flour or cocoa so they don't sink in the batter. I learned that the hard way.:)
Sherry
Awesome! Making several loaves for the girls at work tomorrow :)
Tried this recipe tonight and love it very tasty. My adult son said it is to die for. Thanks.
Awesome Mary! I am so glad you liked it!
Just made this and it's delicious! Thanks for the recipe!
Can I use margarine for the streusel topping instesd of butter?
Yes, Ray margarine should work just fine.
Sherry
Fantastic recipe - a real stand out. I didn't have ground cloves and used 1.5 tsp of a cinnamon/pumpkin pie spice mixture. Otherwise followed the directions. So good!!
For the topping, are you supposed to melt the butter first and then mix the dry ingredients?
For the crumb topping you mix the dry ingredients (flour and sugar) and then cut in the butter mixing it until it is a crumbly texture.
I made this last night and am eating it right NOW! Its soooo goooood! Best pumpkin bread recipe ive ever tried. My kids loved it too! Thanks so much for sharing this recipe!
Best pumpkin bread ever! I made this last night and am eating some for breakfast right NOW! My kids loved it too. Its the best pumpkin bread recipe ive ever tried. Its so goooood!!! Thanks for sharing it!
It looks very appetizing, I have to try this recipe. Boca Botanica
I recently made this and it was super yummy. I was almost going to forgo the spices and just do pumpkin pie spice, but I didn't -- the cinnamon, cloves, and nutmeg really brought out the flavors of Fall.
Daisy,
Place a piece of parchment paper in the pan the width of the pan by the length. So, if your pan is 8 x 5 inches like this one, place a piece of parchment paper over the 8 inch length but long enough it will stick out above the pan and when it has a chance to cool you can lift it right out. I would also slide a butter knife down each short end so it wouldn't stick and of course butter and flour the pan before pouring in the batter. Hope that helps!
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