Sunday, October 7, 2012

Pumpkin Streusel Bread with Brown Sugar Glaze

Three words to describe this recipe are as follows:
1) Yum
2) Yummy
3) Yummiest

I found this recipe while perusing my addiction (aka: Pinterest) and knew it would be the perfect fall wonder to send off to my secret baking exchange recipient.  Before I share the recipe with you I want to let you in on a little secret... the deliciousness you see before you was made with the use of a boxed yellow cake.  And trust me, unless you tell people that is how it's made, they'd be none the wiser because it is an incredibly moist and delicious cake.

This recipe is set up to be a coffee cake sort of thing, being made in a 9x13 pan.  But since I didn't want to ship a 9x13 pan, I decided to make it in a loaf pan, which will make for easier shipping.

And that, my friends, the only real adaption I made to this recipe  A bonus to making this recipe as a bread versus coffee cake - it makes two loaves :) You can choose to gift one to a friend and I'd encourage doing so unless you want to eat both of them by yourself.

This bread is quite delicious but I wish I had added some chopped pecans to the streusel topping - I think that would really make this recipe quite perfect.  Guess I'll just have to make it again.  Aw shucks... ;)


Pumpkin Streusel Bread with Brown Sugar Glaze
(adapted from Pretty. Good. Food.)

1/3 cups water
15 oz can pureed pumpkin (NOT pumpkin pie filling)
2 whole eggs
1 tbsp vanilla extract
2 teaspoons Pumpkin Pie Spice
1 box yellow cake mix
1 teaspoon baking soda
1 cup brown sugar, divided
1/2 cups flour
4 tbsp butter, melted
1/4 cups granulated sugar
1 teaspoon vanilla extract
1/4 cups heavy whipping cream

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 tbsp of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until combined.

Prepare two loaf pans by spraying with cooking spray (I like the one made specifically for baking - it has flour in it to help remove the baked good from the pan after) and pour half of mixture into each.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 35 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 tsp vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

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