Cinnamon Streusel Pumpkin Bread

I know, I know it’s the day before Thanksgiving and here I am sharing a pumpkin recipe, perfect for Thanksgiving! To be fair, I hadn’t intended on ever sharing this bread but after making it 4 times (really!) in the last week I thought you guys would love it just as much. So here’s for the late planners that need something quick for tomorrow, I’ve got you covered…OR you can totally take advantage of those after Turkey Day discounts and stock up on this Pumpkin bread to last you till next Thanksgiving (or next week). ;)

The great thing about baking is the endless amount of creativity and flexibly! Wether I’m baking from scratch, or sprucing up an existing product it’s always fun for me…the possibilities of flavor combos, and textures are endless. Lately I’ve been having fun working on some creative treats for an upcoming holiday baking event with Krusteaz, (more info soon!) and while I was out exploring some new items in the toy baking aisle I came across this Pumpkin Spice Quick Bread Mix by Krusteaz. Honestly, I’ve never made bread from a box and the thought intrigued me. We are HUGE bread fans in this house…but there’s just not always the time to make it.

So I decided to give it a try, and add my own creative touch. The first batch was consumed before I could photograph, the second and third was shared at a dinner, and then by request I baked one more loaf for our Thanksgiving (which is currently hidden in the freezer…shhhhh) This bread is literately whipped up in a flash and it’s sooo yummy! I added a little bit of a cinnamon swirl to the bread and then topped it off with a cinnamon pecan streusel – yum!

Here’s what you’re going to need:

Cinnamon Pumpkin Bread
1 Krusteaz Pumpkin Spice Quick Bread Mix
2 Eggs
1/2 Cup Water
1/3 Cup Vegetable Oil
1 Tsp Brown Sugar
1 Tsp Cinnamon

Cinnamon Streusel
1/4 Cup Brown Sugar
1/4 Cup Flour
1/2 Cup Chopped Pecans
2 Tbsp Melted Butter
1 tsp Cinnamon

Step 1: Preheat oven to 350 degrees. In a very small bowl mix together 1 tsp of brown sugar and 1 tsp of cinnamon. Set aside. In a second medium mixing bowl stir together brown sugar, flour, chopped pecans, melted butter and cinnamon. Set aside.

Step 3: In a medium mixing bowl or bowl of an electric mixer beat together your bread mix, water, oil, eggs. Once fully combined pour half of the batter into a lightly greased 8.5 X 4.5 loaf pan.

Step 4: In a “striped pattern” pour in 1 tsp of the cinnamon sugar combo you set aside, swirl in the batter with a toothpick. Pour in the second half of the batter on top and repeat with a second tsp of the cinnamon sugar combo.

Step 5: Cover the top of your batter with the streusel you set aside.

Step 6: Bake at 350 for 22 minutes rotate and bake for another 22 minutes, or until the bread springs back when touched and toothpick comes out clean.

Step 7: Allow the bread to cool in the pan for a few moments, you a knife to “loosen” the sides, then flip onto a cooling rack.

Helpful Tip:

While this bread is awesome straight from the oven, if you are baking ahead of time it freezes very nicely. Then you can pull it out frozen for easy cutting, then allow to thaw!

With a little bit of butter, I’m pretty sure my kids could gobble up the loaf before it even cooled. :)

I can’t wait to share with you the rest of my Krusteaz baking adventures, keep a lookout in the near future for a chance to “Seize the Holidays” with Krusteaz!