A moist and dense pumpkin bread perfect for a cup of coffee on a cold fall morning but delectable enough to make the dessert table.
Ingredients:
- 1 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 cup canned pumpkin
- 1 1/2 cup sifted all purpose flour (I used 1/2 of this amount whole wheat)
- 1/4 tsp. salt
- 1/4 tsp baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cloves
- 1/2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- Streusel Topping: optional (I added this to make it appeal to teenagers)
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/4 cup butter
Instructions:
- Preheat oven to 325 degrees. Grease and flour 8x 5-inch loaf pan. Beat sugar with oil till blended. Add eggs, one at a time, beating well. Continue beating until light and fluffy. Then mix in pumpkin on low speed. Add in dry ingredients on low speed and mix well. Pour into prepared pan. For streusel topping mix till crumb texture with a pastry cutter. Then spread topping over entire loaf. Bake 60 minutes or until
- toothpick comes out clean. Cool 10 minutes; remove from pan and finish cooling.
- Enjoy!
