The Pioneer Woman Tasty Kitchen
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Walnut Streusel Pumpkin Bread

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Level: Easy

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Description

This tasty, moist pumpkin bread is adapted from my mom’s original recipe. I rediscovered it while writing a “College Cooking” column as a reporting intern at a newspaper. I added the streusel topping and haven’t stopped making it since!

Ingredients

  • FOR THE BREAD:
  • 2 whole Eggs
  • ½ cups Canola Oil
  • ⅓ cups Milk Of Your Choice
  • 1 cup (15 Oz. Size) Canned Pure Pumpkin
  • 1-¼ cup Flour
  • 1-½ cup Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoons Nutmeg
  • ½ teaspoons Cinnamon
  • ¾ teaspoons Salt
  • FOR THE STREUSEL:
  • ½ cups Unsalted Butter, melted
  • 1-¼ cup Flour
  • ½ cups Brown Sugar
  • ¼ cups Sugar
  • 1 teaspoon Pumpkin Pie Spice
  • ½ cups Walnuts, Chopped

Preparation

Preheat the oven to 350 F and grease your loaf pans. I used small loaf pans (6×3) and this batch made five loaves. If you use larger pans (9×5), it will make 2-3 loaves.

In a large bowl, mix together the eggs, oil, milk and pumpkin. Then, add the dry ingredients (flour through salt) and combine.

Set the bread mixture aside for a minute to make the streusel topping. Put the melted butter in a medium bowl, then stir in the flour, sugars, pumpkin pie spice and chopped nuts (I’ve found it’s easier to knead it together with your hands).

Pour the bread mixture into your prepared bread pans, smooth the top, then sprinkle a generous amount of the streusel topping on top of each.

Bake for 20-30 minutes, depending on the size of your loaves, until the bread is firm and bounces back at the touch. Enjoy!

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