(marks on top are from turning out onto rack)
I saw a recipe for Vegan Pumpkin Walnut Bread floating around facebook the other day. Since I've learned the hard way not to trust "recipes" on facebook, I tracked down an original version from 2009 by Joy the Baker. I was fully prepared to follow the vegan recipe, but then I decided I just didn't want to. There is no reason at all for me to forgo eggs and butter and dairy products, especially when the tradeoff is a cup or two of vegetable oil. I asked in a comment what the substitutions would be...to get the recipe back from vegan. Well, that was four days ago and I'm still waiting for an answer. (I know the post is four years old, but still! Don't I try to answer all your comments here, no matter how old the post?) Anyway, I do hope I get an answer some day but I just couldn't wait any longer!
So I did some more searching. Shell has a recipe on here for Pumpkin Bread. I found several other recipes around the internet too, each calling for different ingredients (sour cream, milk, oil, butter, etc.) and different spices in different proportions. I decided to pick and choose the ingredients I wanted and equalize the proportions to make two loaves of pumpkin bread. I also naturally wanted to use my own roasted pumpkin puree that I had in the freezer. (directions for roasting pumpkin are within my Fresh Pumpkin Pie post--which the boys requested when they saw the pumpkin thawing!) Unfortunately I didn't have walnuts, so I went with a streusel topping instead. Next time I will definitely add walnuts along with the streusel topping, so they are listed below.
This recipe worked perfectly for me! I have two beautiful loaves of Pumpkin Streusel Bread cooling right now, although the boys have tasted it and proclaimed it delicious. The bread is tender and the texture is just right. I'll definitely be making this one again, and I'm so glad I have two whole loaves! Okay, a loaf and a half...
Pumpkin Streusel Breadmakes 2 loaves
4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground ginger (I am out of ginger at the moment, but I fully intend to add it next time)
1 cup (2 sticks) butter, softened
1 cup brown sugar
4 large eggs
4 cups fresh roasted pumpkin puree
2 teaspoons vanilla extract
1 cup sour cream
1 cup buttermilk (or 1 tablespoon lemon juice + milk to equal 1 cup)
2 1/2 cups chopped walnuts
1/2 cup flour
1/2 cup sugar
1/2 teaspoon salt
2 tablespoons cinnamon
2 tablespoons butter
1/2 cup chopped walnuts
Position rack in center of oven; preheat to 325°F.
Butter two 9x5x3-inch loaf pans.
Stir dry ingredients together in a medium bowl, set aside. Using electric mixer, beat butter in large bowl until light, about 2 to 3 minutes. Gradually beat in brown sugar. Beat in eggs one at a time. Beat in pumpkin and vanilla.
Whisk sour cream and buttermilk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Fold in 2 1/2 cups of nuts. Spoon batter equally into pans; smooth tops.
For streusel topping, stir together flour, sugar, salt and cinnamon. Cut in butter, stir in walnuts. Sprinkle tops of loaves with streusel topping. Bake bread until toothpick inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Loosen edges with a butter knife, turn out onto rack and cool.