PUMPKIN STREUSEL BREAD

PUMPKIN STREUSEL BREAD

READY IN: 1hr 20minsYIELD: 18

INGREDIENTS

  • bread
  • 1 (14 ounce) can pumpkin puree or 1 3/4cups home-made pumpkin puree
  • 12 cupbrown sugar
  • 12 cupsugar
  • 2eggs
  • 14 cupunsalted butter, melted
  • 3tablespoonscream sherry or 3 tablespoonsdark rum
  • 2tablespoonsavocado oil or 2 tablespoons organic canola oil
  • 2teaspoonsvanilla extract
  • 1 12 cups white whole wheat or 1 1/2cupswhole wheat pastry flour
  • 1cupall-purpose flour
  • 2teaspoonsbaking powder
  • 1teaspooncinnamon
  • 12 teaspoonbaking soda
  • 12 teaspoonsalt
  • 12 teaspoonnutmeg
  • cinnamon, streusel
  • 14 cupold fashioned oats
  • 2tablespoonsall-purpose flour
  • 2tablespoonsbrown sugar
  • 1tablespoonunsalted butter, softened
  • 12 teaspooncinnamon
  • NUTRITION INFO

    Serving Size: 1 (73) g

    Servings Per Recipe:18

    Calories: 192.9

    Calories from Fat 51 g 27 %

    Total Fat 5.8 g 8 %

    Saturated Fat 2.5 g 12 %

    Cholesterol 29.1 mg 9 %

    Sodium 151.4 mg 6 %

    Total Carbohydrate32.5 g 10 %

    Dietary Fiber 2.3 g 9 %

    Sugars 13.7 g 54 %

    Protein 3.4 g 6 %

    DIRECTIONS

  • 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.
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