Pumpkin Cranberry Walnut Streusel Bread
Make this holiday season one to remember. After being quarentined with a year, we are eager to spread the love through baking. Try this Pumpkin Cranberry Walnut Streusel Bread filled with fresh flavors and amazing textures.
Ingredients
- ½ C unsalted butter softened
- ½ C sugar
- ¼ C light brown sugar packed
- 1 tsp pure vanilla extract
- 2 Lg Eggs
- 1 C pure pumpkin puree
- ¼ C milk
- 1 ½ C flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 C chopped walnuts
- 1 C dried cranberries
Streusel Topping
- 1 ½ C flour
- ¾ C light brown sugar packed
- ⅓ C sugar
- ¼ tsp kosher salt
- ½ tsp ground cinnamon
- ¾ C unsalted butter cubed
- 1/2 C chopped walnuts
- 1/2 C dried cranberries
Instructions
- Using a medium bowl, whisk together the flour, brown sugar, sugar, salt, cinnamon, walnuts, and dried cranberries
- Using your fingers or a fork, work the butter into the dry mixture until clumps form set aside
- Preheat oven to 350 degrees and spray a 9x3 loaf pan with pam baking spray, set aside
- Using a large bowl, beat together the butter, sugar, and brown sugar until combined and fluffy
- Beat in the vanilla, eggs, and pumpkin puree
- n a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg and ground ginger
- Gradually mix in half of the dry ingredients
- Gradually mix in the milk
- Gradually mix in remaining dry ingredients until combined
- Fold in the chopped walnuts and dried cranberries
- Pour the batter into the loaf pan
- Top with the crumbl
- Place in the oven for 55-65 minutes or until a toothpick comes out clean.
- Enjoy!