I found this recipe on FoodPornDaily.com, and it looked so great that I actually Google searched the recipe so I could make it for myself. I love cooking with maple syrup– it has such a unique flavor and makes desserts taste rich and sophisticated. The good part is, this bread is just as good as it looked in the pictures! The bad part is that I made the mistake of leaving it out on the kitchen table after Emily helped me take pictures of it. I left it pre-cut on the cutting board, with the knife right next to… and then I went upstairs and took a nap. I’m sure you all can see where this is heading…. I have 4 other college-aged housemates… so yeah it was completely gone by the next time I came into the kitchen. And I’d only had one slice! Grrrrr….
But I guess it isn’t the worst thing in the world… it saves me the calories from the 5 slices I would have eaten otherwise. And, I still enough ingredients left to make another loaf!
Maple Pecan Streusel Pumpkin Bread
Makes one 9×5 loaf
1 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
1 cup pumpkin puree
3/4 cup granulated sugar
1/4 cup maple syrup
1/3 cup vegetable oil
2 tbsp flour
2 tbsp granulated sugar
1/4 tsp pumpkin pie spice
1/4 cup vegan butter substitute, chilled
1/4 cup pecans, chopped
Preheat the oven to 375 degrees and place a rack in the middle. Butter a 9 inch loaf pan then fit a piece of parchment paper inside the pan with a little overhang to grasp easily. Set it aside.
Whisk together the flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl.
In a larger bowl mix the pumpkin puree, sugar, maple syrup, egg and oil. Add the dry ingredients and blend until it’s just combined.
In a small bowl whisk together the flour, sugar and pumpkin pie spice then cut in the vegan butter substitute with a pastry blender or two knives until it resembles pea sized chunks. Toss it with the chopped pecans.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Sprinkle the streusel evenly over the top.
Bake it for 40 minutes until a toothpick inserted into the middle comes out clean. Let it cool in the pan for about 5 – 10 minutes before lifting it out using the parchment paper overhang to cool completely on a rack. Slice and enjoy!
Recipe from Believing Boldly
Pictures by Emily- check out her portfolio!