As a kid I remember thinking how disgusting it was to eat anything made from pumpkin innards. No, I did not like pumpkin pie … I’ve never been much of a pie fan but I do love pumpkin pie now as an adult. I also love Starbucks’ Pumpkin Spice Latte, Pumpkin Ravioli, and the list goes on. There are a lot of foods I disliked as a kid that I enjoy immensely as an adult. And stuff made with pumpkin innards is one of ’em. Today I’m sharing a recipe for Pumpkin Bread with Oatmeal Streusel Topping that I found over at Tasty Kitchen. (Recipe at end of post.)
The main thing I look for in a recipe is the use of fresh foods as near to their original state as possible.
So with pumpkin bread, I’m looking for a recipe that uses a real pumpkin as opposed to canned puree.
Place the pumpkins cut side down on a parchment paper-lined baking sheet.
Bake at 350 degrees for one hour. Once the pumpkins cool, scrape the soft pulp from the shell and mash.
It’s that easy to make your own pumpkin puree and you can definitely taste the difference!
Flaxseed is included in the streusel topping, providing healthy benefits!
Flaxseed has omega-3 essential fatty acids and is thought to fight cancer, diabetes, stroke, and heart disease!
The streusel topping also has oatmeal, which provides numerous health benefits!
Oatmeal lowers bad cholesterol, lowers blood pressure, improves the immune system, and so much more!
This recipe makes 2 loaves and we ate both within days!
Pumpkin Bread with Oatmeal Streusel Topping
¾ c. softened butter
¾ c. sugar
¾ c. dark brown sugar
1 t. vanilla
4 whole eggs
2-½ c. pumpkin puree
3 c. all-purpose flour
3 t. baking powder
¾ t. baking soda
1 t. salt
1-½ t. cinnamon
¼ t. ground ginger
¼ t. allspice
¼ t. nutmeg
⅛ t. cardamom
½ c. buttermilk
Oatmeal Streusel Topping
¼ c. softened butter
½ c. brown sugar
¼ c. oatmeal
¼ c. all-purpose flour
1 t. cinnamon
3 T. ground flax seed
¼ c. chopped pecans
Preheat oven to 350º F. Grease and flour the bottom of two 8″ loaf pans.
In one bowl, mix butter, sugar and brown sugar together until creamy. Stir in the vanilla and eggs, blending well. Add your pumpkin puree.
In a second bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, nutmeg and cardamom. Add half of the flour mix to the pumpkin mixture; thoroughly blend. Then pour in the buttermilk and mix. Add the rest of the flour mixture and stir until smooth. Pour the batter evenly into the two prepared 8″ pans.
Using a fork, mix all the topping indredients together until combine – the topping will be crumbly. Sprinkle the topping over the two pans of batter. Bake at 350º F for 70-80 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly before removing bread from pans and/or slicing.
One more thing before you go! This week I’m part of a Fall Tablescape Tour from November 11-14. I’m sharing a unique twist on a Fall Tablescape on Thursday so be sure to stop back for it! In the meantime, visit the other bloggers’ tablescapes this week. Schedule is below …