E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pumpkin Bread with Spiced-Streusel Topping Lodge Cast Iron | November 5, 2021 Want to spice up one of autumn’s most iconic recipes? Our tasty take on pumpkin bread features a buttery, spice-infused topping that brings this bread to dessert-level status. It’s also perfect at breakfast or paired with a cup of coffee for a scrumptious snack. (In the unlikely event you have any leftover pumpkin bread, we love crumbling it over vanilla ice cream for a doubly delicious treat!) Level Beginner Prep Time 10 minutes Cook Time 1 hour Serves 10-12 Cook it With Our Cast Iron Loaf Pan Ingredients 2 tablespoons brown sugar 2 tablespoons granulated sugar 2 tablespoons AP flour ½ tablespoon pumpkin pie spice ⅛ teaspoon salt 3 tablespoons butter, cut into small squares (cold) 1 ½ cups AP flour 1 cup brown sugar ¼ cup granulated sugar 1 teaspoon baking soda 1 teaspoon pumpkin pie spice 1 teaspoon salt 2 eggs ⅓ cup vegetable oil ¼ cup buttermilk 1 cup pumpkin puree Directions Preheat oven to 350 degrees Fahrenheit. While the oven is preheating, prepare the streusel. Combine the first 5 ingredients with a whisk. Add the cold butter, and cut with a fork or pastry blender until streusel is incorporated and resembles wet sand. Take care not to overmix. Place in the fridge while preparing the rest of the loaf. Spray loaf pan with Baker’s Joy or a nonstick spray, and sprinkle lightly with flour. In a medium bowl, whisk together flour, brown sugar, sugar, baking soda, pumpkin pie spice, and salt. Set aside. In a separate bowl, add the eggs, vegetable oil, buttermilk, and pumpkin puree. Whisk until combined. Add the dry ingredients to the wet ingredients, and stir together until mixed well. Pour batter into prepared loaf pan, and top evenly with streusel. Bake for 55-60 minutes. Test for doneness with a toothpick. The bread is done as soon as the toothpick comes out cleanly. Let the bread cool on a wire rack in the pan for 5 minutes. Take a butter knife or an offset spatula, and run it around the edges of bread. Next, turn bread out onto a wire rack, and let cool completely before slicing. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pumpkin Bread with Spiced-Streusel Topping Lodge Cast Iron | November 5, 2021 Want to spice up one of autumn’s most iconic recipes? Our tasty take on pumpkin bread features a buttery, spice-infused topping that brings this bread to dessert-level status. It’s also perfect at breakfast or paired with a cup of coffee for a scrumptious snack. (In the unlikely event you have any leftover pumpkin bread, we love crumbling it over vanilla ice cream for a doubly delicious treat!) Level Beginner Prep Time 10 minutes Cook Time 1 hour Serves 10-12 Cook it With Our Cast Iron Loaf Pan Ingredients 2 tablespoons brown sugar 2 tablespoons granulated sugar 2 tablespoons AP flour ½ tablespoon pumpkin pie spice ⅛ teaspoon salt 3 tablespoons butter, cut into small squares (cold) 1 ½ cups AP flour 1 cup brown sugar ¼ cup granulated sugar 1 teaspoon baking soda 1 teaspoon pumpkin pie spice 1 teaspoon salt 2 eggs ⅓ cup vegetable oil ¼ cup buttermilk 1 cup pumpkin puree Directions Preheat oven to 350 degrees Fahrenheit. While the oven is preheating, prepare the streusel. Combine the first 5 ingredients with a whisk. Add the cold butter, and cut with a fork or pastry blender until streusel is incorporated and resembles wet sand. Take care not to overmix. Place in the fridge while preparing the rest of the loaf. Spray loaf pan with Baker’s Joy or a nonstick spray, and sprinkle lightly with flour. In a medium bowl, whisk together flour, brown sugar, sugar, baking soda, pumpkin pie spice, and salt. Set aside. In a separate bowl, add the eggs, vegetable oil, buttermilk, and pumpkin puree. Whisk until combined. Add the dry ingredients to the wet ingredients, and stir together until mixed well. Pour batter into prepared loaf pan, and top evenly with streusel. Bake for 55-60 minutes. Test for doneness with a toothpick. The bread is done as soon as the toothpick comes out cleanly. Let the bread cool on a wire rack in the pan for 5 minutes. Take a butter knife or an offset spatula, and run it around the edges of bread. Next, turn bread out onto a wire rack, and let cool completely before slicing. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
