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Streusel-Topped Pumpkin Bread
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Description
A moist and dense pumpkin bread perfect for a cup of coffee on a cold fall morning but delectable enough to make the dessert table.
Ingredients
- ¾ cups Butter, Softened
- ¾ cups Granulated Sugar
- ¾ cups Dark Brown Sugar
- 1 teaspoon Vanilla
- 4 whole Eggs
- 2-½ cups Pumpkin Puree
- 3 cups All-purpose Flour
- 3 teaspoons Baking Powder
- ¾ teaspoons Baking Soda
- 1 teaspoon Salt
- 1-½ teaspoon Cinnamon
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Allspice
- ¼ teaspoons Grated Nutmeg
- ⅛ teaspoons Cardamom
- ½ cups Buttermilk
- _____
- FOR THE STREUSEL TOPPING:
- ¼ cups Butter, Softened
- ½ cups Brown Sugar
- ¼ cups Oatmeal
- ¼ cups All-purpose Flour
- 1 teaspoon Cinnamon
- 3 Tablespoons Ground Flax Seed
- ¼ cups Chopped Pecans (optional)
Preparation
Preheat your oven to 350º F. Grease and flour the bottom of two 8″ loaf pans. To make the topping, mix together all the topping ingredients using a fork or pastry cutter until combined thoroughly.
In a large bowl or mixer, cream together butter, granulated sugar and brown sugar. Add vanilla and eggs and mix until incorporated. Stir in pumpkin puree.
In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, nutmeg and cardamom. Whisk together until no lumps remain. Add half of the flour mix to the pumpkin mix, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth.
Pour batter evenly into the two prepared 8″ pans. Cover each with half of the topping mix. Bake at 350º F for 70-80 minutes until a toothpick inserted in the center comes out clean. Slice and enjoy.
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