Whole Foods Pumpkin Streusel Bread

Submitted by Elle Woods Can Cook

"This bread is from Whole Foods website. It is absolutely delicious, and freezes well. The streusel topping is very sweet and therefore its better as a dessert or coffee cake...not exactly a diet food!"

 

• Ready In: 1hr 10mins
• Ingredients: 18
• Yields: 2 loaves
• Serves: 20

ingredients

• For the Topping

• 3⁄4 cup finely chopped roasted chestnuts or 3/4 cup walnuts
• 3⁄4 cup packed light brown sugar
• 6 tablespoons all-purpose flour
• 1 1⁄2 teaspoons ground cinnamon
• 6 tablespoons melted unsalted butter

• For the Bread

• 1 (15 ounce) can canned pumpkin
• 3⁄4 cup canola oil
• 4 eggs, lightly beaten
• 2 cups sugar
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 3⁄4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cloves
• 2 cups chopped apples
• 1 cup chopped roasted chestnuts (optional) or 1 cup walnuts (optional)

directions

1. Ingredient Options: use McIntosh apples for tart flavor or Cortland for sweet.
2. Prepare the topping by blending chopped nuts, sugar, flour, cinnamon and butter in a small bowl until it resembles coarse cornmeal. Set aside. Preheat oven to 350°F Lightly grease two 8-1/2-inch by 4 1/2-inch loaf pans. Set aside. In a large bowl, whisk together pumpkin, oil, eggs, and sugar until well combined. Sift together dry ingredients and stir into pumpkin. Fold in apples and chestnuts. Pour into prepared pans. Divide streusel topping and sprinkle evenly on both pans. Bake 50–60 minutes or until tester inserted into center comes out clean. Cool slightly in pans then transfer to a cooking rack. When cooled, you may wrap loaves and refrigerate or freeze.

Reviews

[Sydney Mike]

A nice change from my own recipe, this version, with the streusel topping is GREAT! The inclusion of the chopped apples (I used Granny Smiths) also was a nice addition! Smells WONDERFUL & tastes GREAT! This time I used walnuts, but in another 7-8 minths I want to make this using roasted chestnuts! Thanks for sharing! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

 

[carole in orlando]

A very nice fall coffee cake, or loaf. I used pecans because that's what I had. The streusel is crisp and sweet, the cake is moist and very tasty with a good spice flavor. I used one 9x13 cake pan and one 9inch pie dish as I didn't have two loaf pans. This is great for Thanksgiving, Christmas or any time. Thanks, Carole in Orlando