Pumpkin bread with streusel topping
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | All-purpose flour, sifted |
| ¼ | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ⅛ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ⅓ | cup | Butter, softened |
| ⅔ | cup | Brown sugar, packed |
| 2 | tablespoons | Butter |
| 3½ | tablespoon | All-purpose flour |
| 1⅓ | cup | Granulated sugar |
| ½ | teaspoon | Vanilla |
| 2 | Eggs | |
| 1 | cup | Pumpkin puree |
| ⅓ | cup | Sherry |
| Orange slices, for garnish | ||
| ½ | teaspoon | Ground ginger |
| ¼ | cup | Chopped walnuts |
Directions
STREUSEL TOPPING
Makes one 9-by-5-inch loaf
Preparation time: 30 min. Baking time: 50 to 60 min. Oven Temperature: 350 degrees F.
1. Sift together dry ingredients. Set aside.
2. Cream butter with sugar until light and fluffy. Add vanilla, eggs and pumpkin puree. Beat well.
3. Mix pumpkin mixture with flour mixture and sherry. Blend just until ingredients are combined. 4. Pour into a greased and floured 9-by-5-inch loaf.
5. For streusel, cream butter with sugar. Add flour and ginger.
Blend with hands to form small crumbles. Add walnuts.
6. Sprinkle streusel topping evenly over batter.
7. Bake at 350 degrees F for 50 to 60 minutes.
8. Cool on rack for 10 minutes. Remove from pan. Serve warm or at room temperature. Garnish with orange slices, if desired. The "LaRK" (Cooking, WP51, Chatter)
~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) *** See also #52. From: Lawrence Kellie To: Cindy Vincent Msg #52, Mar-22-93 05:54:00 Subject: Re: I need recipes!! 1 recipe