Pumpkin Bread with Cinnamon Pecan Streussel

February 17, 2011

I know, I know.  This is not the season for the great pumpkins. But… let me tell you a little secret, I am addicted to quick bread! I seriously don’t know what I would do without them. I have to have a slice of some sort of quick bread everyday for breakfast, therefore I usually bake some sort of bread every weekend.

Pumpkin is one of my favorite variations, which I adapted from my go to quick bread recipe, which can easily make this pumpkin variation, or this Cranberry Orange Bread. I usually keep a stock of canned pumpkin in my pantry so I can enjoy this all year long. What I have done a little bit different this time was that I had a little bit of streussel leftover from making this yummy Simply Sinful Cinnamon Muffins, so I used that on top–and oh wow, I realized what I had been missing all of these times!  It really added some fun twist to my regular ol’ pumpkin bread. Happy Baking!!

Slightly adapted from Betty Crocker’s New Cookbook

8 oz of pureed pumpkin (not pumpkin pie filling)
2 large eggs
1/3 cups of flavorless oil
3/4 cup of sugar
1 tsp of vanilla
1-1/2 cups of all purpose flour (or, white wheat flour–but remember that the texture would be slightly firmer)
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder

Preheat oven to 350 deg F. Grease bottom of 8-1/2 X 4-1/2 X 2-1/2 inches pan. Mix the first five ingredients in a large bowl. Mix the rest of the ingredients together, do not over-mix.

Bake for 50-60 min (I would start checking at 40 min to make sure that it is not over-baked). It is done when a knife inserted in the middle comes out clean.

Yield: 1 8×3-inch loaf


MSC: Pumpkin Patch Cupcakes

October 15, 2009

As of this week, I’m officially a member of the Martha Stewart Cupcake Club (a.k.a MSC).  For my non-blogger friends, this  is an online cupcake blogging community where the members bake a recipe from Martha Stewart Cupcakes Book on a monthly rotating basis as we’re trying to bake all of the 175 recipes on her book. We will post one recipe on the 15th of every month selected by a member.


The October recipe was pumpkin patch cupcakes, selected by Kim from What the Whisk. You can find the recipe on page 236.  I love the idea of baking something with pumpkin this month, because after stocking up on canned pumpkin in the fear of not having any for Thanksgiving, I have about six cans sitting in my pantry. I also did not tweak the recipe, and I’m glad that I left it alone. I really enjoyed the flavor & the moistness of the cupcakes–and I actually think that they will taste great without the frosting. Gasp! Did I just say that? Yes, I did. I don’t particularly have sweet tooth, so I appreciate that the batter wasn’t extremely sweet.


I still made the frosting, because Red loves frosting–and we both enjoyed this cream cheese frosting. Although… I had a hard time trying to pipe it into rose and I was really bummed out! But they still made pretty nice looking cupcakes!

I also did not attempt making the gum paste pumpkins because I was running out of time. Maybe I will try it next time though. Great pick!