Best 2 Mimis Streusel Top Pumpkin Bread Recipes

Indulge in the delectable flavors of fall with Mimi's Streusel-Top Pumpkin Bread, a classic treat that combines the warmth of pumpkin spice with a sweet streusel topping. This easy-to-follow recipe yields a moist and flavorful loaf, perfect for cozy mornings, afternoon tea parties, or as a delightful dessert. Mimi's Streusel-Top Pumpkin Bread is not just any ordinary bread; it's a culinary masterpiece that tantalizes your taste buds with every bite.

The recipe collection also includes a delectable array of pumpkin-infused treats. Prepare to embark on a culinary journey with our Pumpkin Muffins recipe, featuring a moist and tender crumb enveloped in a sweet pumpkin spice streusel topping. Take a bite of our Pumpkin Scones, where pumpkin puree, warm spices, and a hint of orange zest blend harmoniously, creating a delightful treat perfect for breakfast or brunch. And for a truly indulgent experience, try our Pumpkin Cheesecake Bars, a luscious combination of creamy pumpkin cheesecake filling nestled on a graham cracker crust.

Each recipe in this collection is carefully curated to ensure that you create bakery-style treats in the comfort of your own kitchen. Whether you're a seasoned baker or just starting your culinary adventure, these recipes will guide you through every step, guaranteeing a successful and satisfying baking experience. So, gather your ingredients, preheat your oven, and let's embark on a pumpkin-spiced baking extravaganza!

Let's cook with our recipes!

PUMPKIN BREAD WITH CHOCOLATE CHIP STREUSEL

Pumpkin Bread With Chocolate Chip Streusel image

This pumpkin quick bread is everything you love about the traditional version, but with a ribbon of spiced-chocolate-nut streusel running through the center and topped with more of the same. We like ours served with a scoop of vanilla ice cream.

Provided by Melissa Clark

Categories breads, quick breads, dessert, side dish

Time 1h30m

Yield One 9-inch loaf (8 to 10 servings)

Number Of Ingredients 19

Ingredients

1/4 cup packed light brown sugar
1/4 cup packed dark brown sugar
1/4 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 tablespoon cold butter
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1/2 cup canned pumpkin
1/2 cup sour cream
1/2 tablespoon dark rum
1 teaspoon vanilla extract

Steps:

Heat the oven to 350 degrees. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.)
Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Cut in butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half and add the chocolate chips to one half. Leave the other plain and set it aside for the topping.
In a separate bowl, combine the flour, cinnamon, baking soda and salt.
In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, rum and vanilla extract; mix well. Gradually beat in flour mixture.
Spoon half of the batter into pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top.
Bake for about 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 238 milligrams, Sugar 31 grams, TransFat 0 grams

PUMPKIN STREUSEL BREAD

PUMPKIN STREUSEL BREAD image

Perfect healthy gift from the kitchen for the holidays, whole grain pumpkin bread with classic eggnog flavor, topped with cinnamon streusel.

Provided by Anonymous

Categories Breads

Time 1h20m

Yield 18 , 18 serving(s)

Number Of Ingredients 22

Ingredients

bread
1 (14 ounce) can pumpkin puree or 1 3/4 cups home-made pumpkin puree
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1/4 cup unsalted butter, melted
3 tablespoons cream sherry or 3 tablespoons dark rum
2 tablespoons avocado oil or 2 tablespoons organic canola oil
2 teaspoons vanilla extract
1 1/2 cups white whole wheat or 1 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
cinnamon, streusel
1/4 cup old fashioned oats
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon unsalted butter, softened
1/2 teaspoon cinnamon

Steps:

Preheat oven to 350 degrees. Coat a loaf pan with cooking spray.
MAKE BREAD BATTER.
Beat pumpkin, brown sugar, sugar, egg, melted butter, sherry or rum, oil and vanilla in a mixing bowl on medium speed until creamy and smooth.
Whisk whole-wheat flour, all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl. Add dry mixture to the pumpkin mixture and gently blend on slow until just combined. Spread batter in loaf pan.
MAKE STREUSEL TOPPING.
Mix oats, 2 tablespoons all purpose flour, 2 tablespoons brown sugar, softened butter and 1/2 teaspoon cinnamon in a small bow until crumbly. Top the batter with the streusel topping.
BAKE BREAD.
Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 55 to 60 minutes. To remove from the oven, slide onto a pizza peel or un-rimmed baking sheet to handle. Let cool completely on wire rack.
NOTES.
This bread can be kept at room temperature for three to four days. Once it is completely cool, wrap it in two layers of plastic wrap.
To Freeze the Pumpkin Bread: Wrap in several layers of plastic wrap then seal it in a resealable freezer gallon bag. Tip: press the air out of the bag before sealing it shut! You can freeze this bread for up to a month without any changes to the breads texture. To thaw it, unwrap it and let it sit on a wire rack for two to three hours.
To rewarm the bread, wrap it in foil or set it on a baking sheet. Place it in a 300 degree oven for 20 minutes.
NUTRITION.
SERVING SIZE: 1/12 loafCALORIES: 277SUGAR: 21 gFAT: 10 gCARBOHYDRATES: 41 gFIBER: 3 gPROTEIN: 5 g.

Nutrition Facts : Calories 192.9, Fat 5.8, SaturatedFat 2.5, Cholesterol 29.1, Sodium 151.4, Carbohydrate 32.5, Fiber 2.3, Sugar 13.7, Protein 3.4

Tips:

- **Use fresh pumpkin purée.** Canned pumpkin purée is a convenient option, but fresh pumpkin purée has a much better flavor. To make your own pumpkin purée, simply roast a pumpkin in the oven until tender, then scoop out the flesh and purée it in a food processor or blender. - **Don't overmix the batter.** Overmixing the batter will make the bread tough. Mix just until the ingredients are combined. - **Use a 9x5 inch loaf pan.** This is the perfect size for this recipe. If you use a larger loaf pan, the bread will be too thin and dry. - **Bake the bread until a toothpick inserted into the center comes out clean.** This usually takes about 50-60 minutes. - **Let the bread cool completely before serving.** This will allow the flavors to develop and the bread to set.

Conclusion:

Mimi's Streusel-Top Pumpkin Bread is a delicious and easy-to-make fall treat. With its moist pumpkin bread base and crunchy streusel topping, it's sure to be a hit with everyone who tries it. So next time you're looking for a pumpkin bread recipe, give Mimi's a try. You won't be disappointed.