Tuesday, October 20, 2009

Shhh... it's a secret!

This was the second installment of the Secret Baker shipment I mentioned in an earlier post. This time, our theme was Fall... whatever we baked & sent had to be fall inspired!

I chose to make Pumpkin Streusel Bread. Since the recipe I used makes a ton of bread, I ended up with 2 loaves and 9 good sized muffins. I love how this bread/ muffin recipe turned out... so moist and tasty. The streusel topping is really the highlight (or so I think!). I will absolutely be making this again very soon!

Enjoy :)

Pumpkin Streusel Bread/ Muffins




  • 15 oz can pumpkin puree

  • 4 eggs

  • 1 cup vegetable oil

  • 2/3 cup water

  • 3 cups white sugar

  • 3 1/2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 1/2 teaspoons salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon ground ginger

Streusel topping

  • 4 1/2 tablespoons all-purpose flour

  • 5 tablespoons white sugar

  • 3/4 teaspoon ground cinnamon

  • 3 tablespoons butter

  • 3 tablespoons chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans or prepare muffin pans with paper liners.

  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

  3. In a medium bowl, mix streusel of flour, sugar, cinnamon and walnuts. Add butter and cut it in with a fork until crumbly. Sprinkle onto loaves.

  4. For loaves, Bake for about 50 minutes in the preheated oven. For muffins, Bake for about 20 minutes in preheated oven. Bread/ muffins are done with a toothpick inserted in center comes out clean.

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