*sprinkles toffee streusel on my life*
I’m sure you’re itching to start baking with pumpkin so PUHLESE make this your next recipe.
I finally had a day in the kitchen (wedding season pt. 2 is in full blast if you’re wondering why I’ve been quiet lately), and fully intended to make my Toffee Crunch Banana Bread. With a can of pumpkin that’s been sitting on my counter for the past two weeks staring at me I had a “duh” moment. Lindsay, it’s practically October, the people want pumpkin. Throw some pumpkin in that bish.
And that’s how it went down. With the same recipe I used for my banana bread and a few altercations, I bring you t pumpkin bread with a life changing streusel.
PS: where in this recipe can I stop pretending to know how to spell streusel?
As you’ll see above, the recipe has all the common baking ingredients. The flour, the baking powder, the sugar, the butter, the eggs, and a little sour cream. Once you have all your ingredients out the recipe comes together rather quickly. A little creaming there, sifting here, and final mix before everything gets tossed together to bake.
In my banana bread recipe all I do is mix crushed Heath bars with cinnamon and sugar for a crunchy topping. I switched it up here with some toffee bits, butter, and oats to make a streusel. The only thing I would recommend is using actual crushed Heath bars opposed to the toffee bits. I would not be upset if a little chocolate slid its way in.
The bread took an hour to bake, which was perfect because we all know how long it takes to clean a kitchen after I bake in it. Flour tornadoes everywhere.
Everyone in the house TORE this bread up. The bread isn’t overwhelming with pumpkin, it’s perfectly sweet, and the texture? You know that word that starts with M and ends with OIST that everyone loves? Yeah, it’s that. The streusel is everything you expect: tofee, salty, crunchy, life changing. Let’s put it this way, I had streusel stuck to my lipgloss more than once. Enjo
- 1 stick butter, softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vailla
- 1/2 cup light sour cream
- 15 oz can of pumpkin
- 2 1/4 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 pinch kosher salt
- 1/2 cup old fashioned oats
- 1tablespoons flour
- 1/4 cup toffee bits (or two Heath bars crumbled for a chocolate twist)
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons butter, softened
- Preheat the oven to 350. Grease the bottom of a 9x9 square baking dish or loaf pan.
- In the bowl of an electric mixer with the paddle attachment (or hand mixer), cream the butter and sugars until light and fluffy. Add the sour cream, pumpkin, vanilla, eggs, and mix until combined.
- Sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add in the flour mix until combined. Transfer to baking dish.
- Combine all of the ingredients in a bowl and mix until the butter is evenly distributed. The streusel will be crumbly and slightly "wet" from the butter. Crumble on top of the pumpkin bread.
- Bake for 1 hour or until the bread passes the tooth pick tests (tooth pick comes out clean).
- Recipe can also make up to 16 bars if made in a 9x9 baking dish.
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