40 weeks and baby is 19-22 inches and somewhere between 7 and 9 pounds-a small pumpkin. Can you imagine walking around with a pumpkin inside your abdomen? My poor wife. She gets foot rubs every day now. What else should I make but pumpkin bread! We love this for a warm and cozy breakfast as well as grabbing a slice for a snack. Don’t skip the streusel and glaze toppings, they really make this dish sing!
Ingredients
Pumpkin Spice Streusel
6 Tbsp unsalted butter, melted
3/4 cup all-purpose flour
1/2 cup brown sugar (light or dark)
1/2 tsp pumpkin pie spice or ground cinnamon
Pumpkin Bread
1 15oz can pure pumpkin puree
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar
¼ cup vegetable oil
¼ cup butter
2 large eggs
1/2 tsp vanilla extract
1/2 cup (110ml) milk
1 3/4 cups (230g) all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
Maple Glaze
1/2 cup (60g) powdered sugar
1/4 cup (85g) pure maple syrup
Instructions
Pumpkin Spice Streusel
In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.
Pumpkin Bread
Preheat your oven to 325 F
Butter the sides of a 9×5 loaf pan and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan so it’s easy to lift out.
In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
Using an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.
Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.
Pour it into the prepared pan and spread it evenly.
Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.
Completely cover the top of the batter in streusel and bake for 1 hr and 15 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready.
Glaze
While the bread bakes, mix together the powdered sugar and maple syrup.
With the bread fresh from the oven, pour the glaze on top of the hot loaf.
Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice. Serve warm or store in an airtight container in the fridge.
