Best Pumpkin Walnut Bread With Streusel Recipes

PUMPKIN-WALNUT BREAD

Pumpkin-Walnut Bread image

I got this recipe from a coworker years ago at a company potluck. It's "goof-proof;" even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too... Just add a bow and "Voila!"

Provided by Dee Reilman

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 13

Ingredients

1 ½ cups unsifted all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon baking powder
¼ teaspoon ground ginger
1 cup pumpkin puree
½ cup vegetable oil
2 eggs, beaten
1 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 40.2 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 26.1 g

NEW ENGLAND PUMPKIN-WALNUT BREAD

New England Pumpkin-Walnut Bread image

Pumpkin bread is for chilly mornings when you long for some homestyle New England food. Serve slices with a warm and soothing beverage. -Kimberly Forni, Laconia, New Hampshire

Provided by Taste of Home

Time 1h25m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 19

Ingredients

1/2 cup old-fashioned oats
1/4 teaspoon sugar
1/8 teaspoon ground cinnamon
BREAD:
1 can (15 ounces) solid-pack pumpkin
4 large eggs, room temperature
3/4 cup canola oil
2/3 cup water
2 cups sugar
1 cup honey
1-1/2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup coarsely chopped walnuts, toasted

Steps:

Preheat oven to 350°. In a small skillet, combine oats, sugar and cinnamon; cook and stir over medium heat 4-6 minutes or until oats are toasted. Remove from heat. , For bread, in a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in walnuts., Transfer to 2 greased 9x5-in. loaf pans. Sprinkle tops with oat mixture., Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 220 calories, Fat 9g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 200mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN BREAD WITH CHOCOLATE CHIP STREUSEL

Pumpkin Bread With Chocolate Chip Streusel image

This pumpkin quick bread is everything you love about the traditional version, but with a ribbon of spiced-chocolate-nut streusel running through the center and topped with more of the same. We like ours served with a scoop of vanilla ice cream.

Provided by Melissa Clark

Categories breads, quick breads, dessert, side dish

Time 1h30m

Yield One 9-inch loaf (8 to 10 servings)

Number Of Ingredients 19

Ingredients

1/4 cup packed light brown sugar
1/4 cup packed dark brown sugar
1/4 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 tablespoon cold butter
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1/2 cup canned pumpkin
1/2 cup sour cream
1/2 tablespoon dark rum
1 teaspoon vanilla extract

Steps:

Heat the oven to 350 degrees. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.)
Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Cut in butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half and add the chocolate chips to one half. Leave the other plain and set it aside for the topping.
In a separate bowl, combine the flour, cinnamon, baking soda and salt.
In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, rum and vanilla extract; mix well. Gradually beat in flour mixture.
Spoon half of the batter into pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top.
Bake for about 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 238 milligrams, Sugar 31 grams, TransFat 0 grams