Pumpkin-walnut Bread With Streusel Filling |
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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Courtesy of Chef's Catalogue, with some minor modifications, this rich, easy-to-make bread goes with just about anything. I once ran out of ground ginger and, instead, added a half teaspoon of Garam Masala for a laugh. Read more . It worked surprisingly well. Ingredients:
filling |
1/2 cup all-purpose flour |
1/4 cup light brown sugar |
1/4 tsp ground cinnamon |
pinch of kosher salt |
4 tbsp cold butter |
bread |
8 tbsp (1 stick) melted butter |
11/2 cups granulated sugar |
1 cup puréed pumpkin (canned or make your own) |
⅓ cup milk |
2 eggs |
2 tsp vanilla extract |
11/2 cups all-purpose flour |
11/2 tsp ground cinnamon |
1 tsp baking soda |
1 tsp kosher salt |
1 tsp ginger |
1/2 tsp freshly grated nutmeg |
1/2 tsp baking powder |
1/2 cup chopped toasted walnuts |
12 whole walnut halves for decorating loaf |
Directions:
1. Preheat the oven to 350° F with the rack positioned in the bottom third of the oven.
2. Butter a 9x5 loaf pan.
3. For the filling:
4. Stir together the flour, brown sugar, cinnamon, and salt in a small mixing bowl. Using a pastry blender, cut in the butter until it creates pea-sized crumbs. Set aside.
5. For the bread:
6. In a medium mixing bowl, whisk together melted butter, sugar, pumpkin, milk, eggs, and vanilla until combined.
7. In another bowl, sift together flour, cinnamon, baking soda, salt, ginger, nutmeg, chopped walnuts, and baking powder.
8. Add flour mixture to pumpkin mixture and mix with a rubber spatula just until combined.
9. Do not overmix!
10. Spoon half the batter into the prepared loaf pan.
11. Spread the filling over the batter and cover with the remaining batter.
12. Place the walnut halves over the surface of the bread.
13. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, 65 to 70 minutes. Don't overbake.
14. Transfer the pan to a wire cooling rack and let cool for at least 15 minutes.
15. Using a thin knife or spatula, release the bread from the pan and let cool to room temperature.
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