Tempt Your Tummy Tuesday: Pumpkin Streusel Bread

Pumpkin Streusel Bread is amazing, even if it isn't Fall!  This bread whips up quickly, freezes wonderfully, and stays deliciously moist.  It also takes ingredients that I keep in the pantry on a regular basis, and you probably do too.  Here's how you can make 2 loaves for yourself...

Batter:

1/2 c Butter, Softened

2 Eggs

1 c Brown Sugar

2 c Flour

1 tbsp Baking Powder

1 tsp Baking Soda

1 tsp Cinnamon

1 tsp Ground Ginger

1 tsp Salt

1/2 c Milk

1 tsp Vanilla

1 c Pumpkin Puree

Streusel:

1/2 c Flour

1/3 c Brown Sugar

1 tsp Cinnamon

4 tbsp Cold Butter

3/4 c Chopped Pecans (optional)

1.) Preheat oven to 350 degrees F.  Grease and flour 2 loaf pans, set aside.

2.) Beat butter and sugar until fluffy.  Add eggs one at a time, mixing well after each addition.  Add vanilla and pumpkin, mix well.

3.) Mix together the dry ingredients, add them to the wet ingredients, and mix until just combine.  Add milk, mix to incorporate.  

4.) Pour batter into greased loaf pans.  

5.) Combine streusel ingredients in a bowl, combine using a pastry cutter, or two knives, until streusel is crumbly.  Sprinkle crumbs over batter in loaf pans.  

6.) Bake in preheated oven 40-50 minutes or until the center is done.  Cool in pans 20 minutes, then remove to a wire rack to finish cooling.  Store in an airtight container.  P.S. These freeze wonderfully as well.  

Linked to Homemade Mondays, One Project at a Time, the Meal Planning Monday Recipe Link up, the Ginger Jamboree, Thrifty Thursday, the Super Saturday Link Party, and the Homestead Barn Hop!