For some reason, the winter season forces visions of sweet bread or quick bread or whatever you wanna call it to run through my mind way faster than any of those dancing little sugar plums. You think I'm kidding. But seriously, I think my mom originally started baking sweet bread at the holidays because it seemed like it would disappear more slowly than any of those darling Christmas cookies, but she was wrong.
I started working on this recipe last year and couldn't get it quite right until I just now. This bread is so perfectly moist and has a bit stronger hit of ginger than most pumpkin bread and is so ridiculously delicious!
Sugar Crusted Pumpkin Bread [click to print]
Makes one loaf
For the topping:
- 1/4 c. flour
- 1/4 c. brown sugar
- 1/4 tsp. cinnamon
- 2 T. butter, cold, cut into 1/4" cubes
- 1 c. (about half of a 15oz. can) pumpkin puree
- 1/4 c. whole milk
- 1 T. vanilla extract
- 1-3/4 c. flour
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 3/4 c. sugar
- 1/3 c. butter, softened
- 2 eggs
2) Preheat oven to 350 F. Line 9x4 loaf pan with parchment paper, allowing a few inches of overhang on either side, or generously coat with nonstick cooking spray and set aside.
3) Whisk together pumpkin, milk and vanilla; set aside. In separate bowl, whisk together flour, soda, powder, salt and spices; set aside.
4) In bowl of stand mixer, cream butter and sugar. Add eggs, one at a time, incorporating well between each addition. With mixer on low, alternately add flour and milk mixtures, beginning and ending with flour. Pour batter into prepared pan and top with streusel mixture.
5) Bake 50-55 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan about 12 minutes, then lift parchment to remove bread from pan. Cool on wire rack and serve with fresh whipped cream!
Source: Sugar Rush Original!