pumpkin bread with a streusel swirl

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pumpkin bread

Happy Halloween!

We still have a tiny bit of snow left on the ground after our rare October snowstorm over the weekend. I’ll admit I wasn’t quite ready for it but my love for cozy snow days took over and I went into cooking & baking mode. I already had recipe testing on the schedule for the Alaska Seafood Marketing Institute, but then my Pinterest obsession took over and I added this pumpkin bread, homemade creme fraiche, a pork crown roast, cheesy baked grits and a delicious breakfast dish for the next morning. Whew! A lot of cooking, baking and eating going on here! It was so relaxing to stay in our pajamas all day and just kick it.

I’ll share all the other recipes with you in the next week or two, but in the meantime here’s the pumpkin bread! It was an impromptu idea to use mini-bundt pans and stir the streusel in versus putting it on the top; feel free to do whichever strikes your fancy! We enjoyed ours by the slice and also for dessert with caramel sauce and vanilla ice cream.

Fun tool discovery: the OXO egg beater Verdict ——–> I love it! When I first received it (OXO sent this to me as part of the Foodbuzz Tastemaker Program) I sorta thought “Neat but do I really need this?” I used it a couple of times to beat eggs and it does work much quicker to get them foamy. Still, I thought it was a nice tool for free but doubtful I’d buy it over something else. Until I made this pumpkin bread. It worked so well to mix together my wet ingredients (instead of having to lug out my Kitchenaid stand mixer just for this quick recipe)! Y’know how there are times that you know that mixing by hand won’t really cut it but using your stand mixer seems like just too much effort for what it’s worth? That’s what this tool is perfect for. And once I discovered this I was giddy. I know…it’s the little things ;-)

Comments

  1. says

    Awesome recipe! The pumpkin bread looks so cute :) So you guys have power? My town is still without it 100% after the storm! Dreading landing in CT today!

    • says

      Wow, that's crazy!! It's awful to be without power. We never lost ours, thankfully. If I was closer to you I'd bring you over some pumpkin bread. Or better yet, you could come to my house and hang out – with the heater and all the lights on! ;-)

    • says

      Wow, that’s crazy!! It’s awful to be without power. We never lost ours, thankfully. If I was closer to you I’d bring you over some pumpkin bread. Or better yet, you could come to my house and hang out – with the heater and all the lights on! ;-)

  2. says

    Looks delicious!  Love the combo of pumpkin and brown sugary streusel! And, you've convinced me to get off by butt to try my oxo egg beater!  :)  Now that my oven is working…its on!

  3. Eudora Meredith says

    Hello – just wanted to thank you for this amazing recipe. We had a really good Halloween day and I will never forget the look on my daughter's face (she is only 3) when she saw the pumpkin bread sitting in front of her! We had it for desert too, with vanilla ice cream – as you recommended – and it was just to die for! :-)

  4. Joyce says

    Made these for a pot luck on Sunday and got tons of compliments! Thank you for the idea on the mini bundt shapes as it looks so much better than cutting slices out of a loaf, which is what I was going to do originally. I used a fresh pumpkin (cooked and pureed), and since a few of my friends have nut allergies I omitted the pecans and used the roasted seeds from the pumpkin instead.

  5. Alexis says

    I am not a big fan of pumpkin but I gave this recipe a try
    since my family loves it. It turned out really great for me! I also sprinkled
    some powdered sugar before serving and it looks good. It was just delicious!
    Thanks for this great recipe.

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