Time 1h15m Yield 2 loaves Number Of Ingredients 16 Steps:
In a large bowl place the first 5 ingredients (sugar, oil, water, eggs, and pumpkin), and beat one minute on low. Add the next 6 ingredients (flour, soda, salt, cinnamon, nutmeg, and cloves). Blend at low speed until moistened and then beat for 1 minute at medium speed. Pour into two greased bread pans. Make the streusel topping by mixing the last 5 ingredients (brown sugar, walnuts, flour, cinnamon, and butter). Put streusel topping on both batters. Bake at 350 degrees for 60-75 minute.
Time 1h20m Yield 12-24 serving(s) Number Of Ingredients 15 Steps:
- Preheat oven to 350 degrees.
- Spray 2 loaf pans with Pam.
- Combine all bread ingredients in bowl.
- In a seperate bowl, combine streusel topping ingredients.
- Pour batter into pans.
- Spread streusel topping over batter
- Bake for 1 hour.
Time 1h20m Yield 16 serving(s) Number Of Ingredients 19 Steps:
Preheat oven to 350°. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Time 1h20m Yield 18 , 18 serving(s) Number Of Ingredients 22 Steps:
Preheat oven to 350 degrees. Coat a loaf pan with cooking spray. MAKE BREAD BATTER. Beat pumpkin, brown sugar, sugar, egg, melted butter, sherry or rum, oil and vanilla in a mixing bowl on medium speed until creamy and smooth. Whisk whole-wheat flour, all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl. Add dry mixture to the pumpkin mixture and gently blend on slow until just combined. Spread batter in loaf pan. MAKE STREUSEL TOPPING. Mix oats, 2 tablespoons all purpose flour, 2 tablespoons brown sugar, softened butter and 1/2 teaspoon cinnamon in a small bow until crumbly. Top the batter with the streusel topping. BAKE BREAD. Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 55 to 60 minutes. To remove from the oven, slide onto a pizza peel or un-rimmed baking sheet to handle. Let cool completely on wire rack. NOTES. This bread can be kept at room temperature for three to four days. Once it is completely cool, wrap it in two layers of plastic wrap. To Freeze the Pumpkin Bread: Wrap in several layers of plastic wrap then seal it in a resealable freezer gallon bag. Tip: press the air out of the bag before sealing it shut! You can freeze this bread for up to a month without any changes to the breads texture. To thaw it, unwrap it and let it sit on a wire rack for two to three hours. To rewarm the bread, wrap it in foil or set it on a baking sheet. Place it in a 300 degree oven for 20 minutes. NUTRITION. SERVING SIZE: 1/12 loafCALORIES: 277SUGAR: 21 gFAT: 10 gCARBOHYDRATES: 41 gFIBER: 3 gPROTEIN: 5 g.
