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... ;)

Enjoy!

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.

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

Ingredients

Bread

• 
  

  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

Directions

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.

Light & fluffy pumpkin!

For my girls night dessert, I decided to make a pumpkin infused mousse. I could not stop eating this dessert... it is so light, airy, spicey, and pumpkiny (is that even a word?).

Enjoy :)

Pumpkin Mousse



Ingredients

• 
  

  1 (15-ounce) can pumpkin

  
  


• 
  

  3 cups heavy cream

  
  


• 
  

  3/4 cup superfine sugar

  
  


• 
  

  ¼ teaspoon cinnamon

  
  


• 
  

  ¼ teaspoon nutmeg

  
  


• 
  

  1 tablespoon vanilla extract

  
  


• 
  

  Ginger snaps, for garnish

  
  

Directions

Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.

Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.

Dip dip... mmm :)

When I saved this next recipe, I really didn't know when I would make it or how well it would be received. So yesterday for my Dad's birthday gathering, I found the perfect time to make it AND the perfect audience to try it out on... my family!

This dip is so easy & so yummy... creamy & flavored with all the right flavors for fall (my trifecta - see previous post for explanation!). I served this dip with gingersnap cookies & pretzels... I'm sure fresh fruit would be a great option too!

Enjoy :)

Pumpkin Dip


2 c. confectioners sugar, sifted
1 (8 oz. ) pkg. cream cheese, softened
1 (15 oz.) can pumpkin pie filling mix
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves

In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients.
Store in airtight container in refrigerator.