Spiced Pumpkin Bread with Streusel Topping

Welcome to a week of Fall breads. Today I am re-visiting a pumpkin bread I have made for years from Sara Foster’s “The Foster’s Market Cookbook” . Sara’s cookbook is one of my absolute favorites. It is full of homestyle cooking that is never intimidating. Her dishes that are simple to prepare, but packed with ingenuity, flavor and flare.

For this bread, I have reduced the sugar, used 5 spices and added a streusel topping of flour, butter, sugar and nuts. I also offer you a muffin option where you can add chopped pecans and golden raisins. Not everyone likes nuts and raisins, so divide the batter, and make two different loaves.

This recipe makes a generous 10 muffins AND a large loaf- perfect for sharing with friends and family.

It’s Fall y’all.

Let’s get baking!

My flavor line up includes: allspice, cloves, cinnamon, ginger and freshly ground nutmeg

Spiced Pumpkin Bread

  • 3 1/2 cup all purpose flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp Kosher salt

  • 1 tsp cinnamon

  • 1/2 tsp ginger

  • 1/2 tsp nutmeg

  • 1/4 tsp ground cloves

  • 1/4 tsp allspice

  • 2 1/4 cups sugar

  • 4 large eggs, beaten

  • 1 cup vegetable oil

  • 15 oz can pumpkin puree

  • 1/2 cup water

  • 1 tsp vanilla

  • Streusel Topping
  • 1/2 cup flour

  • 1/4 cup sugar

  • 1/4 cup light brown sugar

  • 6 TBSP cold butter, cubed

  • 1 tsp pumpkin pie spice

  • For the muffins- optional
  • 1/2 cup chopped pecans

  • 1/2 cup golden raisins

This recipe is ready for the oven in about 15 minutes.
Sift flour, baking soda, baking powder and salt together for a smooth batter

Method- Prep time- 20 minutes Baking time 50 minutes.

  • Pre heat oven to 350 degrees. Butter and lightly flour 2- 9″ x 5″ loaf pans or one pan and 9-10 muffin tins.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. Sift the spices into the flour mixture- cinnamon through allspice.
    Set aside.
    In another bowl, combine the beaten eggs, sugar, oil, vanilla, pumpkin puree and water. Gently whisk the wet ingredients into the dry until just incorporated taking care not to overmix.

  • Pour half the batter into the loaf pan. If desired, add raisins and pecans to the extra batter and pour into muffins tin or extra loaf pan. ***I find not everyone likes pecans and raisins so I omit them from the entire batter.***

    In a third bowl, combine the streusel ingredients and with your fingers or a pastry cutter, mix until the mixture resembles coarse sand. Set aside.
  • Bake loaf for 30 minutes. Remove and add half the streusel topping to each loaf. Bake another 20-25 minutes or until a toothpick inserted in the center comes out clean. Let rest for 15 minutes before removing from pan.
    For muffins- top muffins with streusel topping BEFORE baking. Bake muffins for 20 minutes or until a toothpick comes out clean.
Whisk eggs, sugar, pumpkin and vanilla together
Do not overmix the batter.
Butter and flour the pan. This bread will rise considerably so do not overfill.
Flour, sugar, nuts and butter- yes and yes.
Melted butter on warm pumpkin bread. This is what Fall is all about.
My recipe makes a generous serving of muffins as well. Crumbly streusel topping makes a buttery crust.

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