Oh pumpkin…I always love when fall comes around and pumpkin starts coming around again. And yes I realize that I am posting this a tad bit late as that it is finally December. But I couldn’t let another month pass by without posting this yummy recipe. So for all you pumpkin lovers out there give this recipe a try.
Pumpkin Bread with a Streusel Topping
6 Tablespoons butter, softened at room temperature
1 cup brown sugar
1 large egg, at room temperature
1/2 cup sour cream
3/4 cups pumpkin, pureed
2 cups flour, sifted
1 Tablespoon baking powder
1 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon whole nutmeg, grated
1/2 teaspoon ginger
1/2 teaspoon all spice
pinch of pumpkin pie spice
1/2 cup nuts, chopped or 1/2 cup chocolate chips both are optional
Preheat over to 350 degrees. Cream together butter and sugar. Add in egg and mix well. Mix in sour cream and pumpkin puree. In another bowl sift together flour, baking powder, salt, cinnamon, nutmeg, ginger, all spice, and pumpkin pie spice. Once all mixed together slowly add dry ingredients to the wet ingredients then stir in the nuts or chocolate chips if you want. Grab a muffin tin and spray well with cooking spray or a large loaf pan and spray well. Pour batter into the pan. Then make the streusel topping.
1 1/4 cups flour
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon pumpkin pie spice
1/2 cup butter, melted
In a bowl mix together flour, brown sugar, and pumpkin pie spice. Slowly add the melted butter while stirring to create a crumb mixture. Then pour the streusel topping over the batter and bake for 18-24 minutes for muffins tins or 45-55 minutes for a large loaf pan. You can also use mini loaf pans and cook for 30-35 minutes.