Comments on: Streusel-Topped Pumpkin Bread

By: moxie mama

moxie mama — Thu, 20 Nov 2014 22:46:27 +0000

This is officially my go to pumpkin bread recipe. I’ve tried four in the last year without ever needing to make them a second time. This I’ll be making the rest of my life. Cook time for me was only 50 minutes and I subbed in pumpkin pie spice just cuz. So so yummy!

By: rachelhockey

rachelhockey — Wed, 05 Feb 2014 15:19:20 +0000

Very good recipe! I didn’t have any regular milk or buttermilk so I used coconut milk (from a carton) with a little lemon juice. There was quite a bit of the topping, but it was so good I was happy to eat the fallen crumbs.

By: caramichele

caramichele — Fri, 21 Oct 2011 02:32:41 +0000

Delicious! I’ll be making this again very soon!

By: ting

ting — Wed, 02 Feb 2011 02:00:41 +0000

Really delicious and made my house smell wonderful! It’s just time consuming because there’s so much stuff in it. I substituted walnuts for pecans in my streusel and left out the cardamom. I also used white vinegar + milk to make buttermilk. This made 1 9″ loaf and 10 muffins, since I don’t have two loaf pans. I found that the amount of topping was perfect. As for the falling off comment re: topping, I made sure to mix it with my hands to get it very mixed and then pressed the topping down a little on top of my muffins and bread.

By: tifferrific

tifferrific — Tue, 04 Jan 2011 21:14:00 +0000

This is pretty darn good and very easy to make! Thanks for the recipe!

By: buttonbaker

buttonbaker — Fri, 26 Nov 2010 22:01:12 +0000

I halved the recipe and made one loaf, also I reduced the sugar a little bit since I often find American things too sweet and doubled the spices since I love Christmas spices. This is a great recipe, it’s nice hot or cold, a bit more pumpkin cake than bread but still really nice.

By: anderuel

anderuel — Fri, 26 Nov 2010 01:22:05 +0000

I’ve made this bread twice, as written once and without the pecans the second time. Each time, I’ve made one full loaf and eight 3.5 x 2.5 mini loaves. I live at altitude, so I decrease the leavener just a bit and it’s been perfect! Delish, moist, and the loaves freeze perfectly! This last time, I used this pumpkin bread to make Bobby Flay’s Pumpkin Bread Pudding.

By: jillmart

jillmart — Wed, 17 Nov 2010 21:12:53 +0000

Cooked a small pumpkin, double this recipe and it was perfect! 4- 8in pans, nice big loaves.

Very good recipe- LOVE the topping!! Oh-added more cinnamon to the recipe and way more pumpkin spices to the topping!

By: soonerck

soonerck — Thu, 11 Nov 2010 13:57:22 +0000

This is my new favorite quick bread recipe, although I always bake it as muffins or mini muffins. The bread part always turns out moist and delicate, and the streusel topping really sets it apart from regular pumpkin bread, making it feel like a bakery treat. I use this recipe at least once a week – thanks for a great one!

By: kehlergirl

kehlergirl — Sat, 16 Oct 2010 15:07:56 +0000

This was good. I didn’t have the size of loaf pan required, so I used my smaller loaf pan and a mini loaf tray (kinda like a muffin tray, but makes 8 mini loaves). It worked good. I love the ground flax in the topping. Next time I won’t worry about trying to use all the topping. It made it quite messy for my young kids to eat. I’ll use just enough to cover the tops.