I was in a baking mood last night, happened to have a can of organic pumpkin and some leftover streusel topping from another recipe and thus decided to piece together several recipes and come up with something new. My official taste taster, Offspring #2, declared this to be 'good times' and suggested we add it to the menu for Thanksgiving.
|Notice the dangling pecan hanging on for dear life.|
Pumpkin Bread with Streusel Topping
1 c. canola oil
1 15 oz. can pumpkin
1/4 c. water
1 tsp. vanilla
3 1/2 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3 c. sugar
1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. cloves
Streusel Topping (recipe follows)
Preheat oven to 350°. Grease 2 loaf pans or 4 mini loaf pans. In a mix stand bowl, combine eggs, oil, pumpkin, water and vanilla. Mix thoroughly on medium speed until well combined. Add sugar and mix thoroughly.
Combine the remaining dry ingredients. Add in 3 batches to the wet ingredients and mix on low speed until combined thoroughly.
1 c. flour
1/2 c. brown sugar
1 tsp. cinnamon
6 Tbs. chilled butter
Combine first 3 ingredients in a bowl. Cut butter into mixture using a pastry cutter or a couple of knives. Mixture will be crumbly.
Pour batter into pan(s) until about half full. Sprinkle a bit of streusel over the top. Then add remaining batter until filled about 3/4 of the way. Sprinkle with remaining streusel (I also added pecan pieces to mine).
Bake in center of oven for about an hour, or until a cake tester comes out clean.