I’ve been looking for an amazing pumpkin bread recipe for years. But in all honesty, I’ve tried about 3 different pumpkin bread recipes in the last 3 years (all disappointing), and then I always convince myself that I’ll give it a go again the following year. I blame this on the fact that my kids don’t like pumpkin bread, and I really don’t need a whole loaf staring at me every morning.
So this year, I decided it would be different. Mostly because I scored 18 cans of pumpkin for 25 cents each (this summer) at my local Walmart, and I just bought 13 sugar pie pumpkins to roast. So yeah, I have lots of pumpkin. 🙂 It’s a good problem to have. At least, that’s my feeling on it right now, since I’m enjoying the sugar pie pumpkins as decorations for the time being.
My favorite part about this pumpkin bread (besides the spices) is the streusel. Ugg, isn’t streusel the best?! It’s just buttery sugary goodness. It makes you forget (temporarily) about the kamikaze teenage bike riders (in the neighborhood) who are just hell bent on riding into oncoming traffic. Well, almost. 😉
Spicy Pumpkin Bread Adapted from The Pastry Queen
1 cup canola oil
3 cups sugar
1 (15 ounce) can pumpkin puree*
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cloves
1/2 teaspoon coarse kosher salt
3 cups flour
1/2 cup brown sugar, packed
1/4 cup salted butter, cold
pinch of ground cinnamon
1 Tablespoon flour
Preheat the oven to 350 degrees. Line 2 tea loaf pans (or any 9 x 5 inch loaf pans) with parchment (I just stuff it in the pan until it stays put!) and spray with nonstick spray. Set aside.
Start by making the streusel.
In the bowl of a food processor, add the cold butter, brown sugar, pinch of cinnamon, and flour. Process until crumbs form. It’s okay if it’s over processed, and it’s now in a ball. No worries. Pour the streusel into a bowl and set it in the refrigerator.
Now for the pumpkin bread.
In a large bowl, whisk the oil and sugar together. Add the eggs, pumpkin, buttermilk, and vanilla, and whisk until incorporated.
Add in the baking soda, all of the spices, and salt. Whisk to combine. Then add in the flour – whisk until incorporated. Then using a rubber scraper stir the batter to make sure there is no flour stuck to the bottom of the bowl.
Pour half the batter into each loaf pan. Then portion half of the streusel for each loaf and place crumbs (or big pinches) of streusel on top of the batter.
Bake in the oven for about 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove from the pans after 5 minutes (just lift the bread out holding onto the parchment edges), and let cool on a wire rack.
Cut into slices and store in a covered container for up to 4 days. Or wrap individually and freeze for 2 months.
Just a few notes: go wild and add chocolate chunks or roasted pecans. Also, increase the flour by 1 – 2 Tablespoons if you want a crisper streusel topping – this one is soft, buttery, and gooey.
*Feel free to roast your own sugar pie pumpkins! 1 – 4 pound(ish) sugar pie pumpkin should yield about 15 ounces (give or take) of pumpkin puree. Wash the pumpkin, cut off the top, scrape out the innards, and place cut-side down in the baking dish. Fill with water (about 1/2 an inch up the pan), and place foil over the dish.
Bake at 400 degrees for about 1 hour. Test by poking the pumpkin straight through the skin with a fork. It should give easily. Let the pumpkin cool with the foil off for 20 minutes, or until easy to handle. Then scoop the roasted pumpkin out of the skin, and puree the flesh in a food processor, or blender. Be sure to take the venting lid off if the pumpkin is still hot so the steam can escape!
Puree until smooth. Scoop the pumpkin into a sieve placed over a large bowl, and then cover with plastic wrap and store in the refrigerator – letting it drain, covered, overnight. Use as desired.