The Pioneer Woman Tasty Kitchen
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Pumpkin Streusel Bread

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

The perfect gift to give (or eat) this fall! A great variation of the traditional pumpkin bread recipes.

Ingredients

  • FOR THE TOPPING:
  • ¼ cups Chopped Pecans
  • 2 Tablespoons Sugar
  • 1-½ Tablespoon Chilled Butter, Cut Into Small Pieces
  • 1 teaspoon Ground Cinnamon
  • _____
  • FOR THE BREAD:
  • 2 cups All-purpose Flour
  • 1 cup Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • ½ Tablespoons Ground Cinnamon
  • ½ teaspoons Ground Nutmeg (Or Pumpkin Spice If You Don't Have Any Nutmeg)
  • ½ teaspoons Ground Cloves (Or Pumpkin Spice If You Don't Have Any Cloves)
  • 1 cup Pumpkin Puree
  • ½ cups Plain Yogurt
  • ½ cups Honey
  • ¼ cups Olive Oil
  • 1 teaspoon Vanilla Extract
  • 2 whole Eggs

Preparation

Preheat oven to 350 degrees. In a small bowl, prepare the topping mixture by mixing the topping ingredients until you have a streusel. Set aside.

In a medium bowl, mix together dry ingredients (flour, sugar, baking soda, salt, spices). Set aside for later use. In a mixing bowl, mix together the pumpkin, yogurt, honey, oil, vanilla, and eggs until well blended. Slowly add the dry ingredients in and blend until all ingredients have been blended well. Pour into a lightly greased bread loaf pan, or 2 lightly greased mini loaf pans. Sprinkle streusel topping on top. Place mini loaf pans on a baking sheet before placing in the oven.

Bake at 350 degrees for 40 minutes for mini loaves, or 1 hour for a regular sized loaf. To check for doneness, insert a toothpick in the center of the loaf. If it comes out clean, the loaf is done. If not, cook it for an additional couple of minutes before checking again.

Remove bread from the oven and place on wire racks to cool for 15-20 minutes. Remove from the bread pan and allow it to continue to cool before wrapping it for gifts. Or, grab a knife, slice a piece, and enjoy!

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Profile photo of CherylGarrett

CherylGarrett on 11.20.2010

Oh My Word!! This is SO YUMMY!!! I did not have any plain yogurt in the fridge, so I substituted sour cream. Worked marvelously. I put it in three mini loaves and I think I could easily have stretched to four…bake time was an hour instead of forty minutes before the toothpick came out clean. I will definitely be making this again! A lot!
Also, I made spiced butter to spread on it:
3/4 cup softened unsalted butter
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 Tbsp brown sugar
Mix well and chill.

The bread didn’t need it, but it wasn’t detrimental by any means! ;)
Thanks for my new favorite recipe!

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