Autumn Recipe - Pumpkin Spice Bread
/Nothing says autumn like pumpkin spice! The smell and taste is so lovely, if the colder weather and dark evenings are getting to you a bit, then this is the perfect way to embrace autumn. This recipe makes 2 large or 3 smaller loaf cakes (pop them in the freezer or give one to a friend!) Reheat in the oven or pop in the toaster then butter for an extra indulgent treat.
For the batter:
Nonstick spray
3 cups all-purpose flour
1 tablespoon plus 1 tsp. baking powder
1 tablespoon ground cinnamon
1 ½ teaspoon ground ginger
½ teaspoon ground cloves
1 ½ teaspoon salt
2 cups packed light brown sugar
1 cup granulated sugar
1 can pumpkin puree (you can find this in the American food aisle in Tesco, or of course cook and puree your own!)
1 cup vegetable oil
5 large eggs
1 tablespoon vanilla extract
For the streusel (the sweet crumbly topping)
¾ cup all-purpose flour
⅓ cup light brown sugar
⅓ cup raw pumpkin seed kernels (pepitas)
½ teaspoon salt
6 tablespoons unsalted butter, melted
Make the batter
Preheat oven to 350°F/175°C. Lightly coat three 8-by-4-inch loaf pans with nonstick spray. Whisk flour, baking powder, cinnamon, ginger, cloves, and salt in a large bowl. Whisk brown sugar, granulated sugar, pumpkin, oil, eggs, and vanilla in a separate large bowl until smooth. Make a well in the centre of dry ingredients and add sugar mixture. Starting from the centre, stir until blended. Divide evenly among prepared tins.
Make the streusel
Whisk flour, sugar, pepitas, and salt in a small bowl. Add butter; stir with a fork until mixture is crumbly. Sprinkle evenly over batter in pans.
Bake until loaves are golden and a toothpick inserted in the centres comes out clean, 55 to 70 minutes. Remove from oven; let loaves cool in pans for 10 minutes. Remove loaves from pans and transfer to a wire rack. Let cool completely, about 1 hour. Slice and serve.
Recipe and image from realsimple.com.