Fall has arrived with all her glory and I guarantee there is an oven somewhere baking a scrumptious pumpkin treat. Today I’m sharing a really … really … REALLY awesome Streusel-topped Pumpkin Bread which I absolutely love, submitted by TK member Shaina of Food For My Family.
The recipe has two parts to it: the streusel topping …
And the bread.
To make the streusel topping, mix butter, brown sugar, flour, and flax seed using a food processor, pastry cutter, fork, or fingers until combined.
Mix in the oats. The reason I add the oats after everything else is combined is because I didn’t want the food processor to grind the oats. Set this mixture aside. We’ll bring it back in the end.
For the bread, cream the butter and sugars …
Until light and fluffy.
Add vanilla and add eggs one at a time, making sure to scrape down the bowl until batter is well combined.
Mix in the pumpkin puree …
Spices …
And then flour and buttermilk.
Batter should be light orange and thick. Divide batter between two prepared loaf pans.
Fill the pans approximately 3/4 full.
Top off each loaf with half the streusel mixture.
Bake for 70-80 minutes. Be sure to check and see if the bread is done by inserting a toothpick into the center of the cake. If the toothpick is clean when you remove it, the bread is ready to be pulled from the oven. If any raw batter sticks to the toothpick, allow the bread to bake 8-10 minutes longer and test again.
Once the bread is removed from the oven, allow the bread to cool for 10 minutes before removing from the pan.
This bread can be served warm or at room temperature and will stay moist for a few days if stored in a Ziploc bag or container.
The streusel topping on the pumpkin loaf is the perfect balance of wholesome goodness and sweetness without overpowering the flavor of the bread. I found the texture, sweetness, moistness, and spice blend to be in perfect harmony. If you plan on baking one pumpkin bread recipe this fall, this is the one for you!
Thanks again, Shaina. I love your blog, Food For My Family, and this recipe!
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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 Instructions
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.
_______________________________________
Alice Currah is the force behind Sweet Savory Life and Everyday Alice. She and her husband Rob are the proud parents of three children: Abbi, Mimi, and Elli. Alice is the winner of Saveur’s Cover Contest and is on the Forbes.com list of Eight of The Very Best Food Bloggers. She’s the best-est.
44 Comments
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Sunfaerie on 10.8.2010
I am so glad to have this recipe- I can’t wait to try it! I love pumpkin bread so much that every year when the seasonal Pillsbury quick bread mixes hit the shelves, I fill my cart with their pumpkin bread so I can have it any time I want it. This year I wanted to find one I could make from scratch- Thank you so much for sharing!!
Evie on 10.7.2010
Whoopeee! I am making pumpkin bread tonight. Might have to try this out.
vickilynn on 10.4.2010
How I wish I had a slice of the pumpkin bread to go with my coffee this morning. Last night the temps were in the 30s and I’m so ready for good hardy breads and cold weather foods.
Kathleen on 10.1.2010
Pumpkin bread is my FAVE this time of year—it just speaks FALL to me! Love it-thanks
Demetria on 9.30.2010
I made this two nights ago…both loaves GONE! The perfect blend of sweet but not too sweet.
Linda Letellier on 9.30.2010
I made these today. The bread is out of this world delicious but next time I’ll leave off the streusel topping. It’s too sweet and it all fell off when I tipped the loaf to get it out of the pan. However…since the bread is so very good, I’ll make it again…without the topping. It would be good with chocolate chips in it too.
jess on 9.30.2010
This recipe was a HIT! The struesel topping with the oatmeal and brown sugar added an extra element of deliciousness.
Joe on 9.30.2010
Just made this today… it’s delicious! I accidentally used whole flax seeds instead of ground, but it tastes fine to me!
Kate on 9.28.2010
I just purchased Libby’s canned pumpkin at Hy-Vee (Iowa grocery store) and the price had went up since last year. There wasn’t a huge supply of it though because the shelf wasnt full. What will we do with no pumpkin for Thanksgiving and fall?? I HAVE to have pumpkin cookies, pumpkin cheesecake and pumpkin ganache in the fall! Hopefully you’ll be able to find some in your area….if not Iowa has some!
Delishhh on 9.28.2010
This looks awesome. I was looking for a good pumpkin bread recipe and could not find any with out oil so i ended up doing trai and error by myself with several loafs. I have less pumpkin in mine, here is the recipe i ended up with and it was delicious: http://delishhh.com/?p=2263
Susie Michelle on 9.28.2010
This is SO YUM! I made this with the kids yesterday when they got home from school. Made a loaf and 12 muffins. Moist and delicious.
It’s so good I had to hide it from myself today. I can’t see it, but I can still hear it…it’s calling to me right now.
Bludog on 9.28.2010
Just FYI – I just read an article yesterday that “the great canned pumpkin shortage of 2009″ is officially over! Pumpkin should be available and affordable again – so let’s rock with those pumpkin recipes
nadine wilcox on 9.28.2010
Bought two 3- packs of Libby’s Pumpkin at Sam’s for less than $7! It goes fast so hurry out, & get you some!
Kassie S on 9.28.2010
I made this yesterday after I saw it posted. It’s pretty much the most amazing pumpkin bread EVER! I made one large loaf and 4 mini loaves with the batter. (my bachelor brother-in-law needs to eat too)
I wrote the streusel topping recipe with the pumpkin bread and on it’s own card because I thought it would be great on top of any sweet bread!
dwweaver on 9.28.2010
nom!
ashley C on 9.27.2010
This looks delish! I plan on trying it out tomorrow. I went to my local grocery store last week and bought 20 cans of Libby’s canned pumpkin!
KathyMH on 9.27.2010
Just a comment about the flax seed. You need to grind it up completely in order to get any nutrition from it – whole flax seed just goes right through you (so to speak). It would probably be a good idea to first place the flax seed in a coffee grinder (that’s the only machine with which I’ve ever been able to grind flax seed to a powder), grind it first, then add to the ingredients in the food processor. You can also purchase flax seed already ground. This recipe looks awesome in all other respects, though; I put it on my baking list for the week.
graceandgiggles on 9.27.2010
I couldn’t find pumpkin here in Denver, CO just yesterday. Haven’t made my pumpkin bread recipe in 2 years *tear*. I need to print this one out for whenever I can finally buy some! Thanks!
Amy M. on 9.27.2010
This looks incredibly delicious. YUMMY!
readywalk on 9.27.2010
I would love to make this, but I tried to buy Libby pumpkin today at two different stores: Walmart and Kroger’s. The kind lady at Kroger’s told me there is a shortage due to last years floods. When the crop from this year hits the cannery, we will have pumpkin. Also, at a local farm, the pumpkins are selling for anywhere from $15 on up. I saw one couple pay $25 for one pumpkin. YIKES! Anyone else experiencing this? I’m west of Indianapolis. Thanks.
Betsy on 9.27.2010
I can’t wait to make this and possibly will this evening. It sure felt like fall in NW MO this weekend and this morning it was in the low 40’s. I love Fall and all the wonderful pumpkin recipes.
Wenderly on 9.27.2010
Oh heavens does this just look like Fall on a plate or what? Yum!
Liz@HoosierHomemade on 9.27.2010
Love this! And love Shaina!!
~Liz
Lois H on 9.27.2010
This recipe brought tears to my eyes as it was my son’s favorite thing from my Mom who is now looking down on us.
alice on 9.27.2010
Hi everyone. Just wanted to let you know that a few weeks ago I had problems finding canned pumpkin. But as of last week, all the grocery stores I shop at now are carrying it. So if you didn’t find it the last time shopping, chances are pretty good you’ll be able to find some now. I didn’t find Libby brand pumpkin but private label pumpkin. Hope this helps. Also if you plan on using a lot of pumpkin soon, I found a commercial sized Libby brand canned pumpkin at a restaurant supply/food service grocer.
Re: Flax seeds: Yes, to get the most nutritional value from flax seeds, you should grind them up. However, whole seeds contribute to great crunch and flavor.
life and kitchen on 9.27.2010
whyyy must you torture me with these yummy recipes? now i have to make this! like, as soon as possible.
Patty on 9.27.2010
because of the bad pumpkin crop last year, canned pumpkin may be hard to find.
i plan on trying this recipe with bananas and walnuts instead of pumpkin and flax, since that’s what i have. looks amazing!
Cyndi on 9.27.2010
About the Libby’s canned pumpkin…..in Minnesota they have signs on the shelves that should have canned pumpkin saying “there is a national shortage of pumpkin from last year, a new supply should arrive during the month of October”. Hope this helps!
Michelle (What's Cooking) on 9.27.2010
I have loved every recipe of Shaina’s that I have tried – and I am sure this will be no exception. Thank you for sharing it, along with the wonderful photos!
Ann on 9.27.2010
Anyone else having trouble finding Libby’s canned pumpkin? I lived in Maryland and can’t find it any where.
Jennifer on 9.27.2010
Thank you for pointing that out, Eyrie! It’s surprising how many people still don’t know that your body cannot absorb the nutritients from flax seeds unless they are ground (our systems are unable to break through the outer shell of the seeds). In any case…this recipe looks AMAZING. Bookmarked for sure!
Eyrie on 9.27.2010
Fantastic! I love pumkin bread and the streusel makes it even more irresistable
Also, to get the most from the flax seeds, “grind” them in a blender or coffee grinder just before mixing into the streusel. This way your body gets all the good omega-3 and fiber! 
Stephanie on 9.27.2010
Oh my. I think this might replace my “ol’ standby” recipe for pumpkin bread. Looks terrific!
Suzanne @ Window On The Prairie on 9.27.2010
I was just thinking about what can be made with pumpkin other than pie over the weekend. Great idea. http://windowontheprairie.com/ Suzanne
Food for My Family on 9.27.2010
Thanks so much, Alice! I’m so glad you liked it. It’s one of my family’s favorites.
Kathy on 9.27.2010
This looks so good! I can’t wait to try it!!
Carey on 9.27.2010
That looks amazing! Can’t wait to use the pumpkin we just got from the farm.
Christina D on 9.27.2010
That looks delicious! I’m going to try it!
Bet aka The Jersey Wife on 9.27.2010
This looks amazing! Can’t wait to try it out on baking day.
Heather (Heather's Dish) on 9.27.2010
i love the way that this is made! the flax seed probably adds such an amazing crunch
Kim in MD on 9.27.2010
Fall is FINALLY in the air here in Maryland, and what better way to celebrate than with pumpkin bread! The streusal topping makes this recipe look especially delicious!
Kristina Hallberg on 9.27.2010
I have a very busy week this week but I know what I am going to do wednesday my only FREE day this week is make this bread!!!
Tabitha (FromSingletoMarried) on 9.27.2010
Wow – this looks amazing! And it makes me happy that with it being officially fall now, we’ll start seeing more pumpkin related recipes. Love it!
Jessica @ How Sweet It Is on 9.27.2010
I love that there is flaxseed in there! It looks delish.