Pumpkin-walnut Bread With Streusel FillingFrom dond 8 years ago
- Filling: shopping list
- ½ cup all-purpose flour shopping list
- ¼ cup light brown sugar shopping list
- ¼ tsp ground cinnamon shopping list
- Pinch of kosher salt shopping list
- 4 Tbsp cold butter shopping list
- bread shopping list
- 8 Tbsp (1 stick) melted butter shopping list
- 1½ cups granulated sugar shopping list
- 1 cup puréed pumpkin (canned or make your own) shopping list
- ⅓ cup milk shopping list
- 2 eggs shopping list
- 2 tsp vanilla extract shopping list
- 1½ cups all-purpose flour shopping list
- 1½ tsp ground cinnamon shopping list
- 1 tsp baking soda shopping list
- 1 tsp kosher salt shopping list
- 1 tsp ginger shopping list
- ½ tsp freshly grated nutmeg shopping list
- ½ tsp baking powder shopping list
- ½ cup chopped toasted walnuts shopping list
- 12 whole walnut halves for decorating loaf shopping list
How to make it
- Preheat the oven to 350° F with the rack positioned in the bottom third of the oven.
- Butter a 9x5" loaf pan.
- For the filling:
- Stir together the flour, brown sugar, cinnamon, and salt in a small mixing bowl. Using a pastry blender, cut in the butter until it creates pea-sized crumbs. Set aside.
- For the bread:
- In a medium mixing bowl, whisk together melted butter, sugar, pumpkin, milk, eggs, and vanilla until combined.
- In another bowl, sift together flour, cinnamon, baking soda, salt, ginger, nutmeg, chopped walnuts, and baking powder.
- Add flour mixture to pumpkin mixture and mix with a rubber spatula just until combined.
- Do not overmix!
- Spoon half the batter into the prepared loaf pan.
- Spread the filling over the batter and cover with the remaining batter.
- Place the walnut halves over the surface of the bread.
- Bake until the top is golden brown and a toothpick inserted into the center comes out clean, 65 to 70 minutes. Don't overbake.
- Transfer the pan to a wire cooling rack and let cool for at least 15 minutes.
- Using a thin knife or spatula, release the bread from the pan and let cool to room temperature.
The Cookdond Rockville, MD
The Rating2 people
That was realy interesting one Dond...Thanks for sharing.ahmed1 in Cairo loved it
Wow - this looks beautiful and delicious....and I have all the ingredients. Plus, I have garam marsala...just in case. ;-)
Great recipe - I'll be trying this out this weekend. Thanks so much, Dond!lunasea in Orlando loved it
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