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 ;-)
Pumpkin Bread with a Streusel Swirl
This recipe makes a lot! Feel free to halve it or take a hot, out-of-the-oven loaf to your favorite neighbor. Or your least favorite – kill ’em with kindness, right? ;-)
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup canola or vegetable oil
- 1/2 cup apple sauce
- 1 1/2 cups sugar
- 1/2 cup brown sugar, packed
- 4 eggs
- 1 15-ounce can pumpkin puree (or 2 cups homemade)
- 2/3 cup water
- 1/2 cup brown sugar
- 1/2 cup flour
- 2 t cinnamon
- 1/2 cup pecans (or your favorite nut)
- 1/4 cup butter, melted
Preheat oven to 350 degrees. Lightly spray your pans; I used a regular-sized bundt pan plus six mini-bundts or grease and flour each one. They do tend to stick a bit so I suggest using the spray with flour.
In a large bowl, whisk together all your dry ingredients.
In a large bowl, beat your eggs until fluffy, then add the rest of your ingredients to your bowl; blend well with either a mixer or the OXO egg beater I mentioned above. Mix your dry ingredients into your wet in batches; mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel.
Mix together all ingredients until you have a mixture that resembles lumpy wet sand. Divide the streusel evenly between the pans, sprinkling it over the top of the batter, then “swirl it” using a butter knife.
Bake until done. Yes, I know that sounds vague but it really depends on the size and type of pan you’re using. My mini’s took about 20 minutes and my large bundt took about 35 minutes – set your timer to 20 and go from there. Remove from oven when a toothpick comes out clean.
Cheers and Happy Fall!