November 21, 2011

Maple Pecan Streusel Pumpkin Bread

November 21, 2011

Lindsey Bell from Hot Polka Dot is our second (or is it third??) Canadian to be featured during the 30 days of desserts!  She is writing to us from Alberta, Canada.  Lindsey is an artist, she enjoys baking, cooking, writing, art, and of course design.  You can learn more about her and her artsy creations on her blog, Facebook, and of course you can follow her on twitter.  One of her dessert creations is this Maple Pecan Streusel Pumpkin Bread! 



Maple Pecan Streusel Pumpkin Bread

1 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
1 cup pumpkin puree
3/4 cup granulated sugar
1/4 cup maple syrup
1 egg
1/3 cup vegetable oil

2 tbsp flour
2 tbsp granulated sugar
1/4 tsp pumpkin pie spice
1/4 cup unsalted butter, chilled
1/4 cup pecans, chopped

Maple-Pecan-Streusel-Pumpkin-Bread1     Maple-Pecan-Streusel-Pumpkin-Bread2

Preheat the oven to 375 degrees and place a rack in the middle. Butter a 9 inch loaf pan then fit a piece of parchment paper inside the pan with a little overhang to grasp easily. Set it aside.

Whisk together the flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl.

In a larger bowl mix the pumpkin puree, sugar, maple syrup, egg and oil. Add the dry ingredients and blend until it's just combined.

In a small bowl whisk together the flour, sugar and pumpkin pie spice then cut in the butter with a pastry blender or two knives until it resembles pea sized chunks. Toss it with the chopped pecans.

Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Sprinkle the streusel evenly over the top.

Bake it for 30 – 40 minutes until a toothpick inserted into the middle comes out clean. Let it cool in the pan for about 5 – 10 minutes before lifting it out using the parchment paper overhang to cool completely on a rack. Slice and enjoy!


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