Mimis Streusel Top Pumpkin Bread Recipes

MIMI'S STREUSEL TOP PUMPKIN BREAD

Steps:

• In a large bowl place the first 5 ingredients (sugar, oil, water, eggs, and pumpkin), and beat one minute on low.
• Add the next 6 ingredients (flour, soda, salt, cinnamon, nutmeg, and cloves).
• Blend at low speed until moistened and then beat for 1 minute at medium speed.
• Pour into two greased bread pans.
• Make the streusel topping by mixing the last 5 ingredients (brown sugar, walnuts, flour, cinnamon, and butter).
• Put streusel topping on both batters.
• Bake at 350 degrees for 60-75 minute.

LINDY LOU'S HOLIDAY PUMPKIN BREAD WITH STREUSEL TOPPING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spray 2 loaf pans with Pam.
• 3. Combine all bread ingredients in bowl.
• 4. In a seperate bowl, combine streusel topping ingredients.
• 5. Pour batter into pans.
• 6. Spread streusel topping over batter
• 7. Bake for 1 hour.

WORLD'S BEST PUMPKIN STREUSEL BREAD (COOKING LIGHT)

Steps:

• Preheat oven to 350°. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
• To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist.
• Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping.
• Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

PUMPKIN STREUSEL BREAD

Steps:

• Preheat oven to 350 degrees. Coat a loaf pan with cooking spray.
• MAKE BREAD BATTER.
• Beat pumpkin, brown sugar, sugar, egg, melted butter, sherry or rum, oil and vanilla in a mixing bowl on medium speed until creamy and smooth.
• Whisk whole-wheat flour, all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl. Add dry mixture to the pumpkin mixture and gently blend on slow until just combined. Spread batter in loaf pan.
• MAKE STREUSEL TOPPING.
• Mix oats, 2 tablespoons all purpose flour, 2 tablespoons brown sugar, softened butter and 1/2 teaspoon cinnamon in a small bow until crumbly. Top the batter with the streusel topping.
• BAKE BREAD.
• Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 55 to 60 minutes. To remove from the oven, slide onto a pizza peel or un-rimmed baking sheet to handle. Let cool completely on wire rack.
• NOTES.
• This bread can be kept at room temperature for three to four days. Once it is completely cool, wrap it in two layers of plastic wrap.
• To Freeze the Pumpkin Bread: Wrap in several layers of plastic wrap then seal it in a resealable freezer gallon bag. Tip: press the air out of the bag before sealing it shut! You can freeze this bread for up to a month without any changes to the breads texture. To thaw it, unwrap it and let it sit on a wire rack for two to three hours.
• To rewarm the bread, wrap it in foil or set it on a baking sheet. Place it in a 300 degree oven for 20 minutes.
• NUTRITION.
• SERVING SIZE: 1/12 loafCALORIES: 277SUGAR: 21 gFAT: 10 gCARBOHYDRATES: 41 gFIBER: 3 gPROTEIN: 5 g.