March 14, 2013

Pumpkin Quick Bread

While "spring cleaning" my kitchen cabinets, I found a lonely can of pumpkin.  And since I always love the smell of spices baking, I decided to make two loaves of pumpkin bread.  The addition of a great streusel topping made it a perfect treat!

Ingredients for bread (for 2 loaves):  Printable recipe
2 cups sugar
1 cup vegetable (or canola) oil
4 eggs
1 can (approx. 2 cups) pumpkin puree
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
   Streusel topping
Mix 1 cup flour and 2/3 cup light brown sugar. With a pastry cutter (or 2 forks) add butter until crumbs form. 

Preheat oven to 325 degrees.
Prepare two loaf pans.
Whisk together flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
Beat together sugar and oil.  Add eggs, one at a time.  Beat until light and fluffy.
Add pumpkin puree.  Mix.
Slowly add flour mixture.  Beat only until the flour is incorporated.
Spoon into pans.  Top with streusel.
Bake for 1 hour.
Cool for 10 minutes, and remove from pans.

A great addition to a bowl of beef and barley soup!


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