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pumpkin ginger streusel bread

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://www.lemontreedwelling.com/2013/11/pumpkin-ginger-streusel-bread.html

cook time 40 Min
method Bake

Ingredients For pumpkin ginger streusel bread

  • PUMPKIN GINGER STREUSEL BREAD
  • 2 c
    sugar
  • 1 c
    packed brown sugar
  • 3/4 c
    vegetable oil
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    salt
  • 1/2 tsp
    allspice
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    ginger
  • 1/2 tsp
    nutmeg
  • 1
    (15 oz.) can libby’s pumpkin puree
  • 2
    eggs
  • 3 1/2 c
    flour
  • 1/3 c
    water
  • GINGER STREUSEL TOPPING
  • 1 c
    sugar
  • 2/3 c
    flour
  • 1 tsp
    ginger
  • 1/2 tsp
    cinnamon
  • 1/2 c
    butter, softened

How To Make pumpkin ginger streusel bread

  • 1
    Combine sugar, brown sugar and oil in a large mixing bowl. Beat at low speed until blended. Add a mixture of the baking soda, baking powder, salt, allspice, cinnamon, ginger, and nutmeg. Beat at medium speed until blended. Add the pumpkin and eggs and beat at medium speed until incorporated. Add the flour and water and stir just until moistened.
  • 2
    Spoon the batter into 6 mini loaf pans sprayed with nonstick cooking spray. Prepare ginger streusel topping (recipe below) and divide evenly among the 6 pans. Press streusel down gently. Bake at 375 degrees approx. 40 minutes or until top of bread is golden brown. Cool in the pans 10 minutes; remove to a wire rack to cool completely. *Be careful when removing bread from pans – topping is crumbly and you don’t want to lose it!
  • 3
    Combine all ingredients in a medium mixing bowl; blend with a fork until crumbly.
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