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Pumpkin Walnut Bread with Streusel

Streusel:
1/2 cupall-purpose flour
1/4 cuppacked light brown sugar
1/4 teaspoonground cinnamon
Pinch of Kosher salt
4 tablespoonscold butter
Bread:
8 tablespoons (1 stick)melted butter
1 1/2 cupsgranulated sugar
1 cuppumpkin purée
1/3 cupmilk
2eggs
2 teaspoonsvanilla extract
1 1/2 cupsall-purpose flour
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Pumpkin Walnut Bread with Streusel - Ingredients Continued

1 1/2 teaspoonsground cinnamon
1 teaspoonbaking soda
1 teaspoonKosher salt
1 teaspoonginger
1/2 teaspoonfreshly grated nutmeg
1/2 teaspoonbaking powder
1/2 cupchopped toasted walnuts
12 wholewalnut halves for decorating the top of the loaf
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Pumpkin Walnut Bread with Streusel - Equipment List

Mixing Bowls

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Pumpkin Walnut Bread with Streusel - Instructions


Preheat the oven to 350 F with the rack positioned in the bottom third of the oven.
Butter a 9" x 5" loaf pan.

To make the streusel: Stir together the flour, brown sugar, cinnamon and salt
in a small mixing bowl. Using a pastry blender or 2 forks, cut in the butter until it
creates pea-sized crumbs. Set aside.

To make the bread: In a medium sized mixing bowl, whisk together the melted
butter, sugar, pumpkin, milk, eggs and vanilla until combined.

In another mixing bowl, sift together the flour, cinnamon, baking soda, salt, ginger,
nutmeg and baking powder. Add the flour mixture to the pumpkin mixture and mix with a

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Pumpkin Walnut Bread with Streusel - Instructions Continued

rubber spatula just until combined. Do not over mix. Gently fold in the chopped
toasted walnuts. Spoon half the batter into the prepared loaf pan. Spread the streusel
over the batter and cover with the remaining batter. Place the walnut halves over the
surface of the bread.

Bake until the top is golden brown and a toothpick inserted into the center comes out
clean, 65 to 70 minutes. Transfer the pan to a wire cooling rack and let cool for 15
minutes. Using a thin knife or spatula, release the bread from the pan and let cool to
room temperature.

Makes one loaf.

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