19 Reviews | Be the first to review!
Reviews
savorysweetlife on 9.16.2010
Made this today exactly as written and loved it. I especially love the addition of flax seeds to the topping. The texture of the bread is perfect and it isn’t overly sweet. Thanks for sharing!
Alice
ajspray on 9.27.2010
I didn’t have cardamom or allspice, so I upped the cinnamon and nutmeg a little bit. It was still great! We made it into mini loaves and it easily made 6 of them.
beanjelly on 9.28.2010
This recipe is definitely a keeper. I made one loaf and 12 cupcakes. I will make a few tweaks next time–making sure I don’t overfill my loaf pan (which I always seem to do!!) and will make the topping in the food processor because the husband is PICKY and doesn’t like the texture of the whole flax seeds. I like them, though!
Be sure to cook the loaf all the way through–I took mine out a little early (the toothpick came out clean, but it had only cooked for about 65 minutes or so) and the loaf fell a bit. Still tastes wonderful…just has topping all the way through the loaf instead of just on top!
jessicaca on 9.29.2010
I started making this before I realized I didn’t have enough canned pumpkin….so I subbed applesauce for half the amount of pumpkin puree. The bread is amazingly moist and not too sweet. I love the addition of ginger and cardamom…it smells so good while baking. I will definitely be making this recipe again!
seasonedwithsarcasm on 10.1.2010
made this today…thanks so much for this recipe. the only thing i did differently was add a little more of the spices to the bread mix as well as add cin, nutmeg & allspice to the struesel…just a sprinkle of each to help all the flavors meld together. very good! i especially like that you added flax seed to the struesel…a sneaky way to add in some extra health benefits and most won’t even notice! great bread, and it’s nice to have a little variation from the norms of just plain pumpkin breads.
lovewisconsin on 10.1.2010
Delicious! I didn’t have cardamom or flax seed, so I made it without and still loved it. I wrote in pencil on the recipe that 2 and 1/2 c pumpkin is about 23 oz, I used 1 and 1/2, 15 oz cans.
racergal3 on 10.3.2010
I enjoyed this. I only had one 15 oz. can of pumpkin, which isn’t the 2.5c called for, so next time I want to add more pumpkin for a stronger flavor. Also, I didn’t have any cardamom, but I still enjoyed the flavor. Nice to not use a bunch of oil like my usual recipe. Oh, one downfall was the streusel topping crumbled off when I turned the bread over to remove from pan. Next time I might use less topping so it’s not too crumbly. Still tasted great, though!
ericaleigh on 10.4.2010
Fantastic! I omitted the flax seeds because I didn’t have any, and I just used my fingers to mush up the topping. This is definitely a fall recipe I’ll be using again.
sjohnson on 10.9.2010
This was awesome! For those who had trouble with the struesel topping, I used my fingers to mix it together so that the butter was really incorporated into the dry ingredients. I didn’t have any issues with it falling off. Excellent recipe!
bakingdiva on 10.9.2010
Just perfect! My family ate one loaf in a matter of hours, and the second loaf was saved for a gathering of women a few days later. Even after a few days in the freezer, it was just as delicious, and was devoured eagerly. The texture of the bread was terrific – almost a cross between bread and pumpkin pie. I love that the bread itself is not overly sweet, but that the streusel is there to add that extra little sweetness. Definitely a keeper!
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13 Comments | Be the first to comment!
Comments
Renee on 11.25.2009
AWESOME!!! Excellent recipe!! Thanks for sharing!
TootSweet on 11.25.2009
SO excited to try this! My two favorite things in a recipe: pumpkin and streusel topping! Yessssss! I don’t have cardamom or flax seed (or allspice I don’t think), but I’ll see what I can do. Can’t go too wrong with pumpkin!
Oma Connie on 11.25.2009
Too bad we can buy pumpkin in the Chicago area stores. Libby has now to can this year because of wet fall. Sounds so good I’ll save it for next year…good gifts for neighbors & friends around Thanksgiving.
belgiumusagirl on 12.3.2009
Beautiful picture and wonderful recipe ! I can’t wait to try it ! Thanks
jgoodman on 12.19.2009
Sweet breads w/ oil instead of butter seems to turn out better but overall still a tasty recipe.
shellsonvancouverisland on 3.13.2010
In the oven and smelling wonderful. I didn’t have buttermilk and used some evaporated milk I had left over from another recipe … I know the are not at all the same, not sure what I sacrificed in that exchange.
I added pecans to the batter and a few golden raisins I also had left over …. it should be great.
Pumpkin is my favorite flavor …… pies, cakes, muffins, love it all.
homemadebyholman on 5.24.2010
Yummm… I love pumpkin. I’m filing this one away for fall.
rositchka on 9.27.2010
if someone were to be using pumpkin pie spice instead of all the separate spices, how much would this recipe call for?
Ali Grace on 9.28.2010
Making this tonight. Can’t wait!!
pepperedpantry on 9.29.2010
I was just thinking of making a pumpkin bread similar to this! Looks really good:)
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