Pumpkin Cranberry Walnut Streusel Bread Recipe
Are you tired of the same old bread recipe? Try this delightful pumpkin cranberry walnut streusel bread recipe instead. You won’t regret it!
Streusel may have been invented in Germany but the best I ever had was in Austria, their southern neighbor. We had dessert for lunch in an adorable pastry shop and now every time I have a treat topped with streusel I think of Austria.
Pumpkin Cranberry Walnut Streusel Bread Recipe
Ingredients:
½ C unsalted butter, softened
½ C sugar
¼ C light brown sugar, packed
1 tsp pure vanilla extract
2 Lg Eggs
1 C pure pumpkin puree
¼ C milk
1 ½ C flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
1 C chopped walnuts
1 C dried cranberries
Streusel Topping Ingredients:
1 ½ C flour
¾ C light brown sugar, packed
⅓ C sugar
¼ tsp kosher salt
½ tsp ground cinnamon
¾ C unsalted butter, cubed
1/2 C chopped walnuts
1/2 C dried cranberries
Streusel Directions:
Using a medium bowl, whisk together the flour, brown sugar, sugar,
salt, cinnamon, walnuts, and dried cranberries
Using your fingers or a fork, work the butter into the dry mixture until clumps form set aside
Pumpkin Bread Directions:
Preheat oven to 350 degrees and spray a 9×3 loaf pan with pam baking spray, set aside
Using a large bowl, beat together the butter, sugar, and brown sugar until combined and fluffy
Beat in the vanilla, eggs, and pumpkin puree
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger
Gradually mix in half of the dry ingredients
Gradually mix in the milk
Gradually mix in remaining dry ingredients until combined
Fold in the chopped walnuts and dried cranberries
Pour the batter into the loaf pan
Top with the crumble
Place in the oven for 55-65 minutes or until a toothpick comes out clean
Enjoy!
