Pumpkin Bread With Streusel Topping
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Breads | 1 | Servings | |
INGREDIENTS
| 1 2/3 | c | All-purpose flour, sifted |
| 1/4 | t | Baking powder |
| 1 | t | Baking soda |
| 1/8 | t | Salt |
| 1/2 | t | Cinnamon |
| 1/2 | t | Nutmeg |
| 1/3 | c | Butter, softened |
| 1 1/3 | c | Granulated sugar |
| 1/2 | t | Vanilla |
| 2 | Eggs | |
| 1 | c | Pumpkin puree |
| 1/3 | c | Sherry |
| Orange slices, for garnish | ||
| 2/3 | c | Brown sugar, packed |
| 2 | T | Butter |
| 3 1/2 | T | All-purpose flour |
| 1/2 | t | Ground ginger |
| 1/4 | c | Chopped walnuts |
| 3 | degrees F. |
INSTRUCTIONS
Makes one 9-by-5-inch loaf Preparation time: 30 min. Baking time: 50 to 60 min. Oven Temperature: Sift together dry ingredients. Set aside. 2. Cream butter with sugar until light and fluffy. Add vanilla, eggs and pumpkin puree. Beat well. Mix pumpkin mixture with flour mixture and sherry. Blend just until ingredients are combined. 4. Pour into a greased and floured 9-by-5-inch loaf. 5. For streusel, cream butter with sugar. Add flour and ginger. Blend with hands to form small crumbles. Add walnuts. 6. Sprinkle streusel topping evenly over batter. 7. Bake at 350 degrees F for 50 to 60 minutes. 8. Cool on rack for 10 minutes. Remove from pan. Serve warm or at room temperature. Garnish with orange slices, if desired. The "LaRK" (Cooking, WP51, Chatter) ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =================== BBS: High Country East Date: 03-22-93 (05:54) Number: 3519 From: LAWRENCE KELLIE : Refer#: NONE To: CINDY VINCENT Recvd: NO Subj: Re: I need recipes!! Conf: (52) CookingEch From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 3776
Calories From Fat: 1017
Total Fat: 116.6g
Cholesterol: 595.7mg
Sodium: 2470.3mg
Potassium: 1508.2mg
Carbohydrates: 632.5g
Fiber: 16.5g
Sugar: 426.2g
Protein: 46.1g