Spiced Pumpkin Streusel Loaf
This is the Spiced Pumpkin Streusel Loaf recipe.
- Prep: 15 min
- Cooking: 1 h - 1 h 5
Ingredients
- 1/3 cup (80 mL) chopped California Walnuts
- 3 tbsp (45) brown sugar
- 1/2 tsp (2 mL) ground cinnamon
- 3 tbsp (45 mL) cold butter
- 2 cups (500 mL) Five Roses Organic Whole Wheat Flour
- 1/2 cup (125 mL) sugar
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) ground cinnamon
- 1/2 tsp (2 mL) ground cloves
- 1/2 tsp (2 mL) nutmeg
- 1 cup (250 mL) pumpkin purée
- 1/2 cup (125 mL) sour cream
- 1/2 cup (125 mL) honey
- 1/4 cup (60 mL) butter melted
- 1 tsp (5 mL) vanilla extract
- 1/2 cup (125 mL) Break-Free Liquid Eggs* well shaken
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Preparation
Topping:
Combine walnuts, brown sugar and cinnamon. Cut in butter until mixture is crumbly. Reserve. Preheat oven to 350 °F (180 °C).
Loaf:
Stir flour with sugar, baking soda, salt, cinnamon, cloves and nutmeg. Make a well in dry ingredients.
Whisk pumpkin with sour cream, honey, melted butter, vanilla and eggs. Mix into dry ingredients until just blended. Scrape batter into a buttered 9 x 5-inch (23 x 13 cm) loaf pan. Sprinkle with topping.
Bake for 1 hour or until a tester inserted in center comes out clean. Cool in pan15 minutes. Turn out onto a rack.
Tips
* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com
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Nutritional information
Per serving| Energy: | 212 Calories |
| Protein: | 4 g |
| Carbohydrate: | 30 g |
| Fat: | 10 g |
| Fibre: | 3 g |
| Sodium: | 243 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 3 % / 31 mg |
| Magnesium: | 13 % |
| Vitamin A: | 10 % |
| Phosphorus: | 9 % |
| Zinc: | 8 % |
