This pumpkin bread features an almond streusel topping. It’s moist, flavorful and perfect for Thanksgiving!
Pumpkin Bread with Almond Streusel is a delicious fall recipe. It is a moist, sweet pumpkin bread that has a crunchy almond streusel topping.
BROMA HAS RETURNED. It was a hot and sweltering summer in Manhattan, when I worked at a restaurant with some of the most amazing individuals I’ve ever met (if you’re in the neighborhood, you must dine here). It was fantastic, and I wish I could have remained longer, but I have to return to my studies. So I’m heading back to Ann Arbor for my final year. I’m back in a new home with an old kitchen, this time with six lads on the rowing squad. Regardless, I’m ready to throw a fit. My roommates are also fantastic cooks and bakers, and they have a KitchenAid. That means I’ll be able to create as much pumpkin streusel bread as I want.
So, without further ado, let’s get started on some autumn dishes, beginning with this amazing pumpkin streusel bread. Despite the fact that I am a chocolate fiend at heart, I could happily eat this bread every day of my life and die happy. I hope you like Part II of, and stay tuned for more!
A buttery almond streusel tops this extremely moist pumpkin bread. Perfect for Fall (indeed, in my view, any season!).
- Sofi is the author of this piece.
- Time to Prepare: 10 minutes
- Time to prepare: 55 minutes
- 1 hour and 5 minutes total
- 1 big loaf (1x) yield
- Bread is a category of food.
- Baked method
- American cuisine
- Sofi is the author of this piece.
- Time to Prepare: 10 minutes
- Time to prepare: 55 minutes
- 1 hour and 5 minutes total
- 1 big loaf (1x) yield
- Bread is a category of food.
- Baked method
- American cuisine
Scale:
1x2x3x
- Sofi is the author of this piece.
- Time to Prepare: 10 minutes
- Time to prepare: 55 minutes
- 1 hour and 5 minutes total
- 1 big loaf (1x) yield
- Bread is a category of food.
- Baked method
- American cuisine
Ingredients
in exchange for the bread
- 1 3/4 cup flour (all-purpose)
- a quarter cup of sugar
- 1 cup pureed pumpkin
- 6 tablespoons softened butter
- 1/4 cup whole-milk yogurt, plain
- 2 room temperature eggs
- nutmeg (1/2 teaspoon)
- cinnamon (1 1/2 teaspoons)
- a quarter teaspoon of baking soda
- a quarter teaspoon of baking powder
- a half teaspoon of salt
- 1 teaspoon extract de vanille
for the streusel topping
- 1/3 cup flour (all-purpose)
- 1/2 cup light brown sugar, firmly packed
- 1 teaspoon cinnamon powder
- 5 tbsp unsalted cold butter, sliced into tiny bits
- 1 cup gently toasted almonds, chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit. A medium-sized loaf pan should be butter and floured.
- Combine the flour, brown sugar, cinnamon, and salt in a small mixing basin. Add the chunks of butter and chop them into the flour mixture with a pastry cutter or two knives until coarse crumbs appear. Toss in the almonds that have been roasted.
- Combine the flours, baking soda, powder, salt, sugar, and spices in a medium mixing basin. Cream the butter in a separate basin with an electric mixer on medium speed. After that, add the eggs, yogurt, and vanilla extract. Combine the pumpkin puree and the other ingredients in a mixing bowl. Fold in the flour mixture in three batches, stirring after each one. Half of the batter should be poured into the loaf pan, followed by roughly a third of the streusel. Pour in the remaining batter and sprinkle the remaining 2/3 of the streusel on top.
- Preheat the oven to 350°F and bake for 55 minutes, or until a knife inserted in the middle comes out clean. Allow to cool before serving.
Easy, moist, fall, autumn, spiced, streusel, topping Keywords: easy, moist, fall, autumn, spiced, streusel, topping
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This is a recipe for Pumpkin Bread with Almond Streusel. The bread is made of pumpkin, almond meal, and spices. It’s a moist and flavorful fall treat. Reference: strawberry almond croissant.
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