STRUSEL TOPPED PUMPKIN BREAD-CAKE...2 loaves
Nancy J. Patrykus
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
- 1 c
- vegetable oil
- 1 can(s)
- 1 pound pumpkin
- 3-1/2 c
- 2/3 c
- 2 tsp
- baking soda
- 1-1/2 tsp
- 1/2 tsp
- ground cloves
- 1 tsp
- each: cinnamon,allspice, & nutmeg
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.
Mix the strusel topping ingredients together...and sprinkle across the top ofthe 2 unbaked loaves.
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