Monday, October 25, 2010

PPQ: Autumn Pumpkin Bread with Pecan Streusel Topping

This week's Project Pastry Queen recipe was chosen by Joelen of What's Cooking, Chicago?  This was one of the first recipes in the cookbook that caught my eye (it is pumpkin, after all), so I was looking forward to trying it.  As published, the recipe makes 2 loaves, or 36 muffins.  Or 1 loaf and 18 muffins.  I chose to halve the recipe to make 1 loaf.  I made several changes, so I'm going to go ahead and write out the entire recipe instead of just linking to Joelen. 

For some reason, I don't like it when baked goods call for water.  Call me crazy, but I'm always afraid its going to dilute the deliciousness.  So I subbed apple cider, which I think worked wonderfully.  I also used a mixture of brown and granulated sugar, added some extra spices, and finally, I subbed some of the flour with whole wheat flour.  Because if I can make a recipe even a smidgen healthier without compromising taste, I'm all for it.  Oh and I also omitted the nuts that were in the bread - while I love pecans, I really am not a fan of nuts in my baked goods (heehee).

This bread is really really good.  Very moist (so much so that it broke in half when I took it out of the loaf pan.  Nevermind that I think I forgot to grease the pan...).  The spices are perfect, the streusel is to die for, and I really think using apple cider gave it that final oomph that puts it right over the edge.  I'd love to make this as muffins for a brunch or to take to a friend or neighbor.

Thanks, Joelen, for finally forcing me to make this delicious fall bread - head over to her blog for the original recipe.  And check back next week - we're making pancakes!

One Year Ago:  Blue Cheese Souffle

Eddie's Autumn Pumpkin Bread with Pecan Streusel Topping
adapted from The Pastry Queen, by Rebecca Rather
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 3/4 cup canned pumpkin
  • 1/2 cup apple cider
  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1 tsp baking soda
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground allspice
  • 3/4 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 cup firmly packed brown sugar
  • 2 Tbs unsalted butter, melted
  • 1 tsp ground cinnamon
  • 1/3 cup toasted pecan pieces
Preheat the oven to 350.  Arrange the pecan pieces on a baking sheet and toast 7-9 minutes, until golden brown and aromatic.  Set aside.

Grease a 9x5 inch loaf pan, or 18 muffin tins with butter or cooking spray.

Whisk the oil and sugars in a large bowl.  Add the eggs, pumpkin, and cider and whisk to combine.  Stir in the flour, baking soda, spices, and salt.  Pour into the prepared loaf pan.

To make the topping, stir together the sugar, butter, cinnamon, and pecans.  Sprinkle liberally over the loaf before baking.

Bake the bread about an hour, until the top has set and a toothpick inserted in the center comes out clean. 


amanda @ fake ginger said...

Mmm, your picture looks delicious and all your substitutions sound yummy!

Ravenous Rowie said...

This sounds like the perfect Fall treat! Oh, and there can NEVER be too many ways to use pumpkin! Thanks for the inspiration!

donna said...

Okay, this looks doable for me. I'm sooo gonna make it this weekend. Thanks for sharing

the blissful baker said...

i love pumpkin bread! i eat this in place of regular bread during the fall :) so good!

Taylor said...

Anything with streusel topping I am down for! This looks delicious...I am going to be making apple cider this weekend, and if there's any leftover, there is a good chance I will be making this bread!

Eliana said...

Breads like this are the reason why I love Fall baking. This bread looks super delish Josie.

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