I have been relentless this week in working on the recipe presented here. I had found a pumpkin bread recipe that I wanted to try, despite the fact that it contained a cup of oil. Apparently it is a widely used recipe judging by its frequent appearance on the internet. One blogger even stated that her mother had gotten the recipe when she (the mother) was in the 7th grade. So, I tried the recipe and the pumpkin bread made from it was quite tasty. However, I was somehow looking for more.
When we were on vacation last week, my girlfriends and I had a few girl hours together while our hubbies were otherwise occupied. We had gone shopping (surprise!) at a local book and craft store and I had some pumpkin bread while I was there. It was absolutely outstanding. No, I don’t have a clue about the recipe, but the flavor of that bread has been the driving force behind finding something comparable.
This little bread project has been quite a wrestle for me this week. I thought about it, talked about it, made several versions of it, ate said versions of it, wrote and rewrote the recipe up until this afternoon when I finally pulled things together. By the time I went to bed last night, I had almost conceded defeat, but this morning when I woke up I was determined to make things work. Just as I thought I had things all figured out and was satisfied with the taste of the pumpkin bread with the streusel topping, the idea popped into my head to add one more element, the maple glaze. Ummm…it has made my “Things Worth Eating with a Spoon” list.
Cook’s Notes: Here are a few alternative ideas for the pumpkin bread.
- The bread tastes good plain without the streusel or maple glaze.
- If both toppings together seem a bit too much for your sweet tooth, use only one of the toppings.
- If using only the maple glaze, while the bread is still hot from the oven, poke some holes randomly over the top of it with a wooden skewer and drizzle the maple glaze over the top of the bread. Some of the glaze will seep down into the holes.
Pumpkin Bread with Streusel Crumble and Maple Glaze
Recipe by Terri @ that’s some good cookin’ as inspired by a frequently published internet recipe
- 1/2 cup butter, melted
- 1/2 cup unsweetened applesauce
- 4 eggs
- 1 1/2 cups white sugar
- 1 1/2 cups dark brown sugar
- 2/3 cup buttermilk
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 2 tablespoons white sugar
- 2 tablespoons dark brown sugar
- 1/2 cup flour
- 1/2 teaspoon cinnamon
- 4 tablespoons butter
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon cream
- 1/4 teaspoon cinnamon
- Preheat oven to 350-degrees F. Butter three 7×3 inch loaf pans.
- Prepare the streusel topping prior to mixing the bread. In a small bowl mix together the flour, white sugar, brown sugar, and cinnamon. Cut in the butter until the crumbles are small pea-size. Set aside.
- In a large bowl, mix together the melted butter, applesauce, beaten eggs, white sugar, brown sugar, buttermilk, pumpkin puree, and vanilla 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 the batter into the prepared loaf pans. Sprinkle with streusel topping on each pan of batter. Put pans in oven and bake approximately 50 minutes in preheated oven or until a toothpick inserted in center of each loaf comes out clean.
- Remove from oven and allow to cool in pans about 10 minutes. Remove from pans and place on cooling rack.
- While bread is cooling, make the maple glaze. In a small bowl, stir together the powdered sugar, maple syrup, cream, and cinnamon. When the bread has cooled, but is still slightly warm, drizzle tops of loaves with with maple glaze.
- To store, wrap in plastic wrap or store in an airtight container.