I had received a few requests to post the recipe for the pumpkin bread that I had put on my status before Halloween. This recipe is from my sister in law who happens to make the best pumpkin roll ever, as well as this pretty tasty pumpkin bread. I packaged this bread up this year to send to my kids in college as well as to give for little Halloween gifts. I have to caution you in that it is incredibly moist, yummy and most likely you would be better off if you just smeared it on your thighs instead of sneakily, guiltily ingesting it for the week and then slowly but surely, have it reach your thighs in the long run.
Here it is anyway:
4 1/2 c. sugar
1 1/2 c. canola oil
1 large can of pumpkin (not pie filling)
5 1/4 c. sifted flour
1 c. milk
3 tsp. baking soda
2 1/2 tsp. salt
1 1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
Grease and flour loaf pans (above recipe makes 5 loaves)
Preheat oven to 350 degrees
Mix all ingredients together in the order above. Pour batter to 3/4 full in each pan. Bake for approx. 45 mins and then check loaves with a knife inserted in center. Most likely will have to leave in oven for another 15 mins. Take out of oven once knife inserted in center comes out clean.
Since I am tempting you with sweet treats I thought I would include this recipe as well. I found it when I was searching for a good zucchini bread recipe to try and use up the overabundance of zucchini I had from the garden this year. ALL of us LOVED this one and I made it with the half oil, half applesauce version. A little more healthy, although the streusel topping most likely cancels out the health benefits. DO NOT make without the streusel! Let’s face it, once you have tasted it, a zucchini bread without the streusel is like…Christmas without snow or summer without swimming or fall without the smell of burning leaves. One of my sons, who does not like zucchini, asked where was it in the bread for he did not taste it or see it. Mission accomplished!
Definitely double up on this recipe to make 2 loaves.
Award-Winning Zucchini Bread and Muffins
This award-winning zucchini bread gets an upgrade with buttery oat streusel, brown sugar, melty chocolate chips, and lots of sweet flavors like cinnamon and vanilla. No wonder it won first place!
Yield: 1 loaf or 10 muffins (can be easily doubled)
prep time: 20 MINUTES
total time: BREAD: 1 HOUR, 10 MINUTES MUFFINS: 40 MINUTES
BROWN SUGAR OAT STREUSEL
- 2/3 cups (60g) old-fashioned or quick oats
- 1/2 cup (100g) light or dark brown sugar
- 2 Tablespoons (16g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, cold
- 1 Tablespoon (10g) semi-sweet chocolate chips (optional)
ZUCCHINI BREAD & MUFFINS
- 1 large egg, beaten
- 1/2 cup (100g) light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) vegetable oil (I used canola and it was great~ heard that you can also use melted coconut oil but did not try that
- 1 cup grated zucchini (about 1 large)
- 2 teaspoons vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour (careful not to overmeasure)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup (135g) semi-sweet chocolate chips, optional (or use pecans or walnuts) or use both but try not to skip the chocolate chips if you love chocolate!
Preheat oven to 350F degrees. Spray a 9×5 (or 8×4) loaf pan with nonstick spray. If making muffins, preheat oven to 425F degrees and spray a 12-count pan with nonstick spray. Set aside.
Make the streusel first by combining the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two knives or a pasty cutter (preferred) – or you may use your hands. Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips with a spoon. Set aside.
In a medium bowl, whisk together the beaten egg, brown sugar, granulated sugar, oil, zucchini, and vanilla until evenly combined. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
Spread batter into the prepared loaf pan. Bake the bread for 20 minutes at 350F degrees. Remove from the oven and top with the streusel – press it down into the top. The reason you are adding it after 20 minutes is to prevent it from sinking to the bottom of the bread as it bakes. Return to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. I covered the bread loosely with aluminum foil after 35 total minutes to avoid the top from getting too brown. Allow bread to cool in the pan set on a wire rack for at least 1 hour before removing from the pan and serving.
If making muffins, fill 9-10 muffin cups all the way to the top. Press the streusel into the tops of each muffin. Bake for 5 minutes at 425F degrees and, keeping the muffins in the oven, lower the oven temperature to 350F degrees and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving.
Bread and muffins stay covered tightly at room temperature or refrigerator for up to 5 days. Bread and muffins freeze well for up to 3 months. Recipes may easily be doubled, tripled, etc and baked in batches.
Recipe source: Quinn family recipe
*Healthy bonus: I tried swapping half of the oil with applesauce and didn’t notice much of a difference as far as taste and texture goes! However, to avoid a rubbery texture, I would not swap any more than half of the oil for applesauce.