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A moist and sweet pumpkin bread topped with a crunchy streusel- perfect for the fall / winter months. Makes 2 Large loaves or 3-4 Small loaves.
Ingredients
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups sugar
- 4 eggs
- 2 cups canned pumpkin (not pumpkin pie)
- 3 ½ cups flour
- 1 ½ tsp salt
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 ½ cups chopped walnutsSTREUSAL:
- ½ cup brown sugar
- ¼ cup flour
- ½ tsp cinnamon
- ½ cup chopped butter
- ½ cup chopped walnuts
Directions
- Mix in a bowl 1 cup vegetable oil, 2/3 cup water, 3 cups sugar and 4 eggs.
- Add 2 cups canned pumpkin. Make sure to get just pumpkin rather than the pumpkin pie pumpkin because they are different.
- Mix together 3 ½ cups flour, 1 ½ teaspoons salt, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground nutmeg.
- Add to wet ingredients along with 1 ½ cups chopped walnuts.
- Spray pans with oil and pour in mixture 2/3 full. Add streusel mixture, below, evenly over all loaves.
- ½ cup brown sugar, ¼ cup flour, ½ tsp cinnamon, rub in ½ cup chopped butter with fingertips, add ½ cup chopped walnuts. I sometimes make a little extra because I love the streusel. The mixture will be clumpy and rather damp.
- Bake at 350 degrees for 50 minutes to one hour. The smaller loaves won’t take as long, maybe start checking them at 30-40 minutes. They will feel firm to the touch, just be careful of hot streusel. You can use a toothpick also. It should come out clean or nearly clean.
Notes
Rory says: "This makes three big loaves for me. If you make two loaves they will overflow and oil will burn on the bottom of your oven.... And I usually double, or at least 1.5 times, the streusel."
