This was the second installment of the Secret Baker shipment I mentioned in an earlier post. This time, our theme was Fall… whatever we baked & sent had to be fall inspired!
I chose to make Pumpkin Streusel Bread. Since the recipe I used makes a ton of bread, I ended up with 2 loaves and 9 good sized muffins. I love how this bread/ muffin recipe turned out… so moist and tasty. The streusel topping is really the highlight (or so I think!). I will absolutely be making this again very soon!
Enjoy 
Pumpkin Streusel Bread/ Muffins
Ingredients
Bread
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15 oz can pumpkin puree
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4 eggs
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1 cup vegetable oil
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2/3 cup water
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3 cups white sugar
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3 1/2 cups all-purpose flour
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2 teaspoons baking soda
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1 1/2 teaspoons salt
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Streusel topping
- 4 1/2 tablespoons all-purpose flour
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5 tablespoons white sugar
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3/4 teaspoon ground cinnamon
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3 tablespoons butter
- 3 tablespoons chopped walnuts
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans or prepare muffin pans with paper liners.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
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In a medium bowl, mix streusel of flour, sugar, cinnamon and walnuts. Add butter and cut it in with a fork until crumbly. Sprinkle onto loaves.
- For loaves, Bake for about 50 minutes in the preheated oven. For muffins, Bake for about 20 minutes in preheated oven. Bread/ muffins are done with a toothpick inserted in center comes out clean.