STRUSEL TOPPED PUMPKIN BREAD-CAKE...2 loaves

Nancy J. Patrykus

By
@Finnjin

I love pumpkin bread.
But I was going to try something different...and make it more cake like with an added strusel topping.
I think I out did my expectations, it was gone the same day!
One loaf I shared with my sweet neighbor....and the other one went.......poof!
This is a keeper .... one to save & make often.
Any time of the year.
So easy with canned pumpkin.
The only drawback is there are no seeds to roast!.....LOL
Nancy..Jan. 5, 2013


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Comments:

Serves:

family & guests

Prep:

10 Min

Cook:

1 Hr

Ingredients

2-1/2
sugar
1 c
vegetable oil
4
eggs.....beaten
1 can(s)
1 pound pumpkin
3-1/2 c
flour
2/3 c
water
2 tsp
baking soda
1-1/2 tsp
salt
1/2 tsp
ground cloves
1 tsp
each: cinnamon,allspice, & nutmeg

Directions Step-By-Step

1
Grease and flour 2 9x5 inch loaf pans.
Pre-heat oven to 350 degrees.
Add dry ingredients then the water.
Mix oil and eggs together then the pumpkin.
Add all the dry ingredients,stir till mixed.
2
Divide the batter between the 2 loaf pans.
Mix the strusel topping ingredients together...and sprinkle across the top ofthe 2 unbaked loaves.
3
BAKE FOR ONE HOUR.
Let cool 15 minutes...then turn out onto a wire rack to cool.
Slice and serve when ready.
.You can freeze the second loaf, or be a good neighbor ...and let them enjoy some home baked goodness
4
STRUSEL TOPPING:
1/2 cup of each= soft butter, sugar, brown sugar,
beat well.
Add= 1 teaspoon cinnamon and 1/2 teaspoon of nutmeg....beat in above mix.
Sprinkle over top of bread-cake, in pan.
Leave on top and bake.

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