Rise and shine, it’s Walnut Streusel Pumpkin Bread delivery time!
I’ve been holding onto this recipe until the temperatures might drop, but finally said “oh, the heck with it- the temperatures are NEVER going to drop just post the darn bread loaves”.
And then, it’s as if my hot weather acknowledgment sent the cold front to our area this weekend. It of course, came with some crazy wind, downed trees, and power outages but the evenings with crisp 50 degree temperatures are finally here.
Thankful for that.
Also thankful for this Walnut Streusel Pumpkin Bread.
It’s easy to make and the addition of the crunchy streusel topping will have you craving more….just like the cooler temperatures that are currently making an appearance but know may not remain forever.
Walnut Streusel Pumpkin Bread
- For the Pumpkin Bread:
- 1 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1/2 cup sugar
- 1/4 cup brown sugar packed
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pumpkin purée
- 1/3 cup coconut oil
- 1/4 cup unsalted butter melted
- 1/4 cup applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Crumb Topping:
- 1 1/4 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/4 cup sugar
- 1/2 cup walnuts chopped (or pecans)
- 1 teaspoon pumpkin pie spice
- 1/2 cup 1 stick unsalted butter, melted
- Preheat the oven to 350 degrees. Lightly coat three 5 3/4-inch mini loaf pans with nonstick spray.
- To make the crumb topping, combine flour, sugars, pumpkin pie spice, walnuts/pecans and butter; set aside.
- In a large bowl, combine flours, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder and salt.
- In another bowl, whisk together pumpkin, coconut oil, butter, applesauce, egg and vanilla.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the loaf pans. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
- Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from oven and let cool for 15 minutes before removing from baking pans.
I divided my pumpkin bread in individual loaf pans so that it’s a bit easier to gift (preventing too much hanging out in my house and adding to the weight loss dilemma). I found the “Be Thankful” pans at Lifeway last season. I just checked for you, and while they don’t have the exact one, this one is begging to join my thankful baking club. And, they’re on sale!
Don’t worry, they’re not paying me to promote their baking pans. In fact, they have no idea who I am. I just happened to purchase one last season on sale when shopping for a devotional and think you you might like them, too.
You won’t hurt my feelings either way if you aren’t into baking pans with words.
Another cute way to package your gift giving bread is use the inexpensive white pans found pretty much anywhere, wrapped with a bit of novel inspired scrapbook paper, tied with twine.
Super easy and you likely have everything lying around the house already.
Have a fabulous Monday, friends. See you on Wednesday for a cookie cookbook giveaway perfectly timed for more holiday gift giving recipes.