High Altitude Pumpkin Bread with Streusel
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
High Altitude Pumpkin Bread is moist and flavorful, thanks to pureed pumpkin and warming spices, while the streusel adds a buttery, sweet crunch that’s simply irresistible.
Yield: 2 loaves
Equipment
- 2 bread pans
- 2 mixing bowls
Ingredients
Bread Batter
- 15 ounce pumpkin puree
- 1 ½ cup white sugar
- ½ cup brown sugar
- 1 cup butter melted
- 3 large eggs
- ¾ cup milk
- 2 tsp vanilla extract
- 4 cup all purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp cloves
Streusel Topping
- 1 ½ cup all purpose flour
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
- ½ cup brown sugar
- ¼ cup white sugar
- ½ cup butter melted
Instructions
- Preheat oven to 350°F and grease or add parchment paper to 2 bread pans
- Mix together dry ingredients in 1 bowl and mix together wet ingredients in another bowl.
- Add the dry ingredients to the wet ingredients and mix until the mixture is smooth.
- Mix together streusel ingredients until clumps start to form.
- Pour equal amounts of the bread batter into each prepared bread pan. Then sprinkle equal amounts of the streusel on top of the bread batter.
- Bake at 350°F for 55-65 minutes. Check the doneness by sticking a tooth pick or knife into the center of the bread, it should come out clean.
- Allow the bread to cool for 10 minutes on a cooling rack and then remove the bread from the pan. Enjoy the bread while warm for the most delicious experience.
Notes
How to store pumpkin bread:
Let the bread cool completely then place in an airtight container or resealable plastic bag for up to 5 days.
Optional Ingredients:
Chocolate chips, nuts, dried fruit, or pain with no streusel topping