Have you heard the good news?? The year long canned pumpkin shortage is officially over. I think some of the grocery stores in Greenville haven’t gotten the memo- it’s still pretty hard to find. I definitely stock up when I find it, and probably look like the crazy pumpkin lady making her way through the grocery store.
Thankfully, this bread recipe only uses one can. This recipe is adapted from my dear friend Megan’s recipe and the streusel topping I added makes it extra yummy. I call it bread, but it’s more like cake. But by calling it bread, I can justify eating it for breakfast. This past week, I made 6 loaves. One went to Donna & Jay for mowing the lawn and blowing the leaves off the porch. One I saved for Soup Swap. One went to our couples Bible study for dessert. One half went in our tummies right away. One and a half went to Josh’s work to say thank you for the generous ‘get better soon’ card and gift after his surgery. And then… the sixth went to my sweet friends Chris and Katie in ATL. Chris is our photographer, he did our engagement and wedding. This beautiful photo is courtesy of Chris Isham Photography, taken specifically for the Love People.Like Things. blog! You can find more of Chris’s work here.
- 3 1/2 cups flour
- 3 cups sugar
- 1 tsp. ginger, nutmeg, cinnamon, ground cloves
- 1 1/2 tsp. salt
- 2 tsp. soda
- 2 cups pumpkin (1 small can)
- 1 cup oil
- 4 eggs
- 5/8 cup water (1/2 cup + 1 Tbsp)
Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine dry ingredients. Make a well in center and add remaining ingredients Pour into pans.
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup oats
- 1 tsp cinnamon
- 1/2 cup chopped nuts
Mix streusel ingredients in a small bowl. Crumble evenly on top of batter in pans. Bake 70 minutes or until toothpick inserted in center comes out clean. When bread is cool, it can be wrapped well and frozen. Or eaten right away. With some chocolate icing or cream cheese.
UPDATE (11/20/10): I made these into muffins! I also substituted 1 1/2 cups of the flour with whole wheat flour. To make the muffins, do everything the same, except only bake for about 25 minutes or until a toothpick comes out clean. You will need to double the streusel topping to have enough to top all 24 muffins. Or, just make 12 without the streusel topping for your friends who don’t like or can’t have nuts.