Pumpkin Walnut Bread with Streusel

By aamundson

Ingredients

• STREUSEL
• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 tsp ground cinnamon
• Pinch of Kosher salt
• 4 Tbsp cold butter
• BREAD
• 8 Tbsp (1 stick) melted butter
• 1 1/2 cups granulated sugar
• 1 cup pumpkin purée
• 1/3 cup milk
• 2 eggs
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp Kosher salt
• 1 tsp ginger
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp baking powder
• 1/2 cup chopped toasted walnuts
• 12 whole walnut halves for decorating the top of the loaf

Details

Servings 1
Preparation time 10mins
Cooking time 80mins

Preparation

Step 1

Cooking Instructions

Preheat the oven to 350 F with the rack positioned in the bottom third of the oven. Butter a 9" x 5" loaf pan.

To make the streusel: Stir together the flour, brown sugar, cinnamon and salt in a small mixing bowl. Using a pastry blender or 2 forks, cut in the butter until it creates pea-sized crumbs. Set aside.

To make the bread:In a medium sized mixing bowl, whisk together the melted butter, sugar, pumpkin, milk, eggs and vanilla until combined.

In another mixing bowl, sift together the flour, cinnamon, baking soda, salt, ginger, nutmeg and baking powder. Add the flour mixture to the pumpkin mixture and mix with a rubber spatula just until combined. Do not overmix. Spoon half the batter into the prepared loaf pan. Spread the streusel over the batter and cover with the remaining batter. Place the walnut halves over the surface of the bread.

Bake until the top is golden brown and a toothpick inserted into the center comes out clean, 65 to 70 minutes. Transfer the pan to a wire cooling rack and let cool for 15 minutes. Using a thin knife or spatula, release the bread from the pan and let cool to room temperature.

Makes one loaf.