Sunday, March 27, 2011

Raisin Streusel Pumpkin Bread

After making my basic Pumpkin Bread, I thought about embellishing it a little. And boy oh boy is this the way to do it. By combining two recipes into one, I have created a wonderful and tasty new seasonal treat. It's like Pumpkin Pie meets Dutch Apple Pie in a loaf of bread. I have never seen a more beautifully crowned and crusted quick bread.

For Bread:
3 cups of sugar
1 cup of canola oil
4 eggs (beaten)
3 1/3 cups of all-purpose flour
2 tsp. of baking soda
1 tsp. of cinnamon
1 tsp. of ground nutmeg
2/3 cup of water
1 can (15 oz.) pumpkin
1/2 cup of raisins
1 recipe of my Struesel Topping

-Preheat oven to 350*; grease and flour two loaf pans (I like a baking spray by Pillsbury for this, it has the flour in it). In a large bowl, beat sugar and oil on medium speed. Add eggs one at a time and beat until combined; set to the side. In another large bowl, mix flour, baking soda, salt, cinnamon and nutmeg. Add flour and water to sugar mixture alternatively a little at a time while beating on low until just combined; beat in pumpkin; fold in raisins. Pour batter into pan and sprinkle generously with topping crumbles. Bake at 350* for 60 minutes or until inserted toothpick comes out clean. Cool completely and wrap in saran wrap. Best if sliced the next day, but mine usually doesn't make it until then! Serves 10. Enjoy!

For Topping:
1 cup of light brown sugar
1/4 cup of real un-salted butter (melted)
1/4 cup of all-purpose flour

-In a small bowl combine brown sugar, butter and flour with a fork.  Sprinkle over batter.

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