Maple, Pumpkin & Cranberry Bread {with Oat Streusel Topping}

by Lauren

 

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Not only had I yet to use my brand new loaf pan but I’ve also been dying to make pumpkin bread. I finally had the time last weekend and after brainstorming a variety of flavor combinations for the recipe, I came up with this one. Maple and pumpkin, a match made in heaven.

It’s always awkward timing when I think of recipes and flavor combinations. Sometimes it’s right before I fall asleep and I roll over to half-asleep Chris and ask things like, “Does a curry spiced omelet sound like it would be good?”.

He usually groans or says, “Is that really what you’re thinking about right now?” and can’t fully appreciate my late-night musings until the next day when I start making them a reality.

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And yes, a curry-spiced omelet recipe is coming your way…soon.

Other times it’s mid-work day when these things pop into my head and I immediately shoot Chrissy or my mom a text for input. This maple and pumpkin combination came to me while I was blow drying my hair one morning. Fortunately my friend Darci and mom were nearby and gave the idea their stamp of approval; so off I went to make happen.

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No less than 24 hours later, the loaf was gone. I sent some with Chris for an airplane snack while on his trip (although I’m nearly positive he started eating it as he walked out the front door).

I shared it with just about everyone I came in contact with on Monday and they all seemed to love it! Perhaps it would be a nice gift for your Thanksgiving dinner hostess – and if you’re the one hosting, then it’s a well-deserved gift for yourself.

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Maple, Pumpkin & Cranberry Bread

Ingredients

3/4 cup Grade B maple syrup

1 cup coconut oil or butter, melted (or combination of the two)

1 teaspoon vanilla extract

2 eggs

1 cup pumpkin puree

1 1/2 cups of whole wheat flour

1 tablespoons pumpkin pie spice

1 teaspoons baking soda

1/4 teaspoon baking powder

1/3 cup dried cranberries

Directions

Preheat oven to 350 degrees, and grease a 9×5 loaf pan

In a large bowl, mix the honey, syrup, oil/butter, vanilla, and eggs together. Mix in the pumpkin puree. In a separate bowl, combine the flour, pumpkin pie spice, baking soda, and baking powder.

Add the dry ingredients to the wet ingredients, and mix until everything is incorporated. Gently fold in the cranberries.

Pour batter into the loaf pan and sprinkle evenly with streusel topping (recipe below). Bake for 55-65 minutes, or until a toothpick comes out clean.

Oat Streusel Topping

Ingredients

2 tablespoons brown sugar

1/4 cup rolled oats

1 tablespoon flour

1/2 teaspoon pumpkin pie spice

1 tablespoon butter, cubed

1/4 cup walnuts, chopped

Directions

Whisk together the oats, brown sugar, flour and cinnamon. Add the cubed butter and work it into the dry ingredients with a fork. Once it is clumpy and evenly combined, stir in the walnuts.

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From the Little Yellow Kitchen,

Lauren

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One Comment to “Maple, Pumpkin & Cranberry Bread {with Oat Streusel Topping}”

  1. What a beautiful bread! Perfect for a little Thanksgiving morning breakfast :)