Last year, I always looked forward to posting bread recipes to Heather's monthly BYOB - Bake Your Own Bread recipe share. It was such an awesome place to visit when you wanted to find good breads all in one spot, but then things changed. Heather handed the baton of BYOB to someone new and I lost contact with the bread baking ladies ... sigh.
The other day, however, I happened onto Heather's blog, Girlichef and found another of her stellar bread posts. Lo and behold! She was sharing the post with a recipe share called Twelve Loaves! Hurray! So, I have found another group of bread baking enthusiasts! Sharing and inspiration up ahead! I'm soo happy to have found this group!
I am sharing this post with the bakers who share their love of bread at Renee's blog called Magnolia Days. To see other breads that highlight spices, click the link below the Twelve Loaves icon and be prepared to bookmark a few recipes that strike your fancy!
So this month, it's all about spices added to bread doughs ... and for me, this month is all about pumpkins and squashes and pumpkin pie spice. It's also about getting some baked goods set aside for the family Thanksgiving celebration. That being said, I'm sharing a dense, sweet pumpkin bread that has a crunchy nut streusel atop.
Perfect for this weekend's guests! Coffee and pumpkin bread was a nice way for us to start our day! PLUS, there's a second loaf set in the freezer for later this month.
Pumpkin Spice Loaf with Brown Sugar Pecan Streusel
Makes 2 - 9x5x3 loaves
2 ½ c. sugar
scant cup canola oil
1- 15 oz. can mashed pumpkin
⅓ c. buttermilk
3 c. flour
3 tsp. pumpkin pie spice
1 tsp. baking soda
½ tsp. baking powder
½ tsp. Kosher salt
1 c. chopped pecans
½ c. chopped pecans
¼ c. flour
½ c. brown sugar
¼ c. butter, melted
Making the Bread:
- Preheat oven to 360° and grease two bread pans that measure 9x5x3 inches.
- Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt and set aside.
- In a deep bowl whip the sugar and oil until smooth.
- Add one egg at a time and beat well. When the mixture is light yellow and fluffy, add the pumpkin and buttermilk and beat until light orange and smooth.
- Add the dry ingredients in three amounts, mixing the flour in just until it’s incorporated.
- Turn in the nuts and divide the batter between the loaf pans.
- Make the streusel by tossing the dry ingredients together in a bowl. Drizzle the melted butter over and toss with a fork.
- Divide the streusel between the two loaves, crumbling it on top of the batter.
- Pop the loaves in the center of the preheated oven and bake for about one hour. The bread is done when a cake tester comes clean when the bread is poked.
- Cool a few minutes in the pan and then turn the loaves out and cool on a rack. Wrap snugly in foil or plastic wrap to store the bread. It freezes well, also.
- Serve warm with whipped maple butter for spreading.