STRUSEL TOPPED PUMPKIN BREAD-CAKE...2 loaves

By Nancy J. Patrykus
@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

Rating:

★★★★★ 1 vote

Comments:

15 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

Step-By-Step

1Grease 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.

2Divide the batter between the 2 loaf pans.
Mix the strusel topping ingredients together...and sprinkle across the top ofthe 2 unbaked loaves.

3BAKE 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

4STRUSEL 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.

See Recipe Card