Monday, October 3, 2016

Pumpkin Bread and Pumpkin Muffins with Streusel Topping

One Recipe Makes Both Pumpkin Bread and Pumpkin Muffins

This weekend the calendar flipped to October and predictably, I started craving all things pumpkin.  Today's recipe is a twofer because this one recipe makes either pumpkin bread, muffins, or both.  Choose whichever form of baked good you prefer and this one recipe will be all that you need.  If you are like me, you'll choose to make a loaf of pumpkin bread and a dozen streusel-topped muffins and get the best of both worlds.

Make pumpkin bread or pumpkin muffins
Pumpkin Bread and Pumpkin Muffins with Streusel Topping

The recipe below provides enough streusel topping to top two loaves of bread, twenty-four muffins or one loaf of bread and one dozen muffins.  The topping is not required but the sweet crunch is a very nice addition.  The bread and muffins will be delicious if you choose not to use the topping.  I chose to make my pumpkin bread without the streusel topping and the muffins with the streusel topping.  That's because this recipe started as my mom's recipe for pumpkin bread and she always makes it without the streusel topping.  I prefer my pumpkin bread without the crunchy streusel topping because that's the way I had it growing up.   The streusel topping is my contribution to the recipe and I really like it on the pumpkin muffins.
Pumpkin Bread and Pumpkin Muffins

Chopped walnuts and raisins add a nice texture to the pumpkin bread and muffins.  If you are a fan of raisins you may want to add a few more than the recipe calls for.  I prefer a light distribution of raisins in the bread and muffins so I'm not overwhelmed by the sweet burst the raisins provide.  Each serving without the streusel topping is 255 calories.  With the streusel topping, each serving is 325 calories.  Both the bread and the muffins freeze well, so it makes sense so go ahead and make a batch to eat and a batch for the freezer.  You'll be happy you did.

Pumpkin Bread and Muffins with Streusel Topping

Printer Friendly Recipe

Makes two loaves of pumpkin bread or 24 muffins
or one loaf of bread and 12 muffins


Pumpkin Bread and Pumpkin Muffins Ready for the Oven
Pumpkin Bread and Pumpkin Muffins Ready for the Oven

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 cups granulated sugar
  • 1-15 ounce can of pumpkin
  • 1-1/4 cups vegetable oil
  • 1/2 cup chopped walnuts
  • 1 cup raisins


For the Streusel Topping

  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 cup old-fashioned rolled oats
  • 1/4 teaspoon salt
  • 1 stick of butter at room temperature


Directions 
Heat your oven to 350 degrees F.  prepare the baking pans.  Grease the loaf pans or line a muffin tin with papers and spray with baking oil.

Whisk the first five ingredients together in a medium bowl.  In a separate bowl, mix together the sugar, eggs, and pumpkin until well combined.  Add the flour mixture to the wet ingredients, until well combined.  Fold in the walnuts and raisins.  Divide the batter into your pans.

Bake loaves of bread for 50 minutes or until a tester inserted in the center comes out clean.  Bake the muffins for 20-25 minutes until a tester inserted in the center comes out clean.

Start your day with a slice of pumpkin bread
Start Your Day with a Slice of Pumpkin Bread

Cool for approximately 10 minutes in the pan and then transfer to a rack to cool completely.  Wrap well, if freezing.

Pumpkin Muffins
Yummy Pumpkin Muffins


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Enjoy!

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