Pumpkin Streusel Bread - Review

[RUSTYSMOM]

I made this bread this morning - it is soooo delicious. I am ashamed by how much I have eaten. I am not even a huge pumpkin bread fan - this is excellent!! I highly recommend it. It is easy as well!

[CHRIST1NE]

I'm not a big pupmkin fan eaither, but this bread has definately changed my mind! I made it over the weekend. My can os pumpkin allowed me to make 2 loaves - whoo hoo. I have one in the freezer for another time.

PS..Sunmaid has "baking" raisens - I think they are more moist or something. They were excellent in it - noy shriveled up or dry. I highly recommened using these "majic" raisens whenever baking. And they are even in convenient little 1 cup pouches!

This is a must try for those of you that haven't yet.

[Kristi]

I'm planning on making this this weekend--glad to hear the great reviews! I don't have any raisins on hand and was wondering if currants would be okay to use??? Any ideas on this substitution?

[sneezles]

Kristi
I made this last weekend and didn't have raisins on hand but did have currants and was going to substitute them but then I forgot. I ended up making the bread w/o either! It was soooo good, I didn't even miss the fruit. Plus I doubled it and baked it in three 8"X 4"X 21/2" loaf pans so had two to give away!

[RunnerKim]

Has anyone made the spicy pumpkin bread from a couple of years ago? I wondered how it compared as that got rave reviews as well.

Kim

[njwgood]

please post the recipe for that bread, I can't find it on CL website, thanks, nancy

[shoefling]

I have to put in my vote for the pumpkin streusal bread too. It was awesome! My DH raved about it too. I will surely make this one again. Now I just have to use up the rest of the can of pumpkin....

[CHRIST1NE]

njwgood, it's in the Nov 2000 issue of CL.

I forgeot to mention, I used an 8 x 4 pan and it oozed over the edges quite a bit. I think they are serious about the 9 x 5.

[valeriek]

Great....I was planning on trying the spicy pumpkin bread this weekend! If someone has tried both, could you direct me to which one is better? Or maybe I'll just make both....

[This message has been edited by valeriek (edited 11-17-2000).]

[lindrusso]

Just a hint on raisins: To make regular raisins plump for cooking, just soak in hot water for about 10 minutes or so. Something just tells me that they charge more for those baking raisins!

[chefandi]

Would this bread be good for breakfast or is it more of a sweet dessert type. I love having fresh bread for breakfast and have been wanting to try this one, thanks for your input!

[SHERRY]

Chefandi and all. I have really enjoyed this recipe. It is good anytime of the day http://www.cookinglight.com/bbs/smile.gif

Pumpkin Swirl Bread

8oz cream cheese, softened
1 beaten egg
1/4c. sugar
1c. pumpkin
1/2c. melted butter
1 1/2c. sugar
1 beaten egg
1/3c. water
1 3/4c. flour
1tsp cinnamon
1/2tsp salt
1tsp baking soda
1/4tsp nutmeg

Mix first three ingredients, cream well and set aside. Mix pumpkin, melted butter, sugar, one egg, and water. Now add dry ingredients to pumpkin mixture. Pour about half of pumpkin into greased loaf pan. Pour cream cheese mixture on top and swirl with fork. Top with remaining pumpkin mixture. Bake at 350* for one hour. Cool before slicing
From the Host Kitchen of Dome Ridge Bed and Breakfast, Kansas City, MO.

[peg levy]

I haven't tried this new recipe yet, but do make the old spicy pumpkin bread you are asking about. It's a nice bread, but not anything out of the ordinary. These reviews seem to indicate the streusel bread is the one to make if you are on the fence between the two.

[BeckyM]

I made the Spicy Pumpkin Bread last year and remember it being okay, but nothing great. I just made the Pumpkin Streusel Bread last week, and I REALLY liked it. So, when making pumpkin bread in the future, I'll use the Streusel recipe.

Incidentally, I didn't have raisins, so I substituted dried cranberries. I thought they went really well with the pumpkin!

[laden]

I made the spicy pumpkin bread about a month ago. I didn't reallly care for it. I have one loaf in the freezer and am considering throwing it out.

I had taken the first loaf to work and people always offer positive comments on my CL recipes. No one said a word about this bread.

[HARRYET]

O.K. I'm going to make this in the next couple of days, my only problem is my DH doesn't like any kind of nuts! can i make the streusal without the pecans??
T.I.A. Ann

[sneezles]

HARRYET,
I would say yes to making the topping without the pecans-I would just make more so you would have enough to cover the top of the loaf. However, my 13 year old doesn't like nuts and he ate one entire loaf himself with the nuts on top!

[HARRYET]

sneezles,

Thanks for the input, I think I'll make 1/2 w/nuts and 1/2 without and see if anyone notices. If your 13 yr old didn't mind maybe my 40 year old won't. http://www.cookinglight.com/bbs/biggrin.gif

Ann

[jd]

Yet another recipe that I would have overlooked if it hadn't been for the rave reviews on the BB!

I'm not much of a baker, so I'm looking for some expertise. If I double the recipe, do you think I could bake it in a bundt pan?
TIA!

[Ed]

Hi,

My wife made the Spicy Pumpkin Bread a week or so ago, and aside from the fact that it disappears kind of quick I think it's a fine Pumpkin Bread.

Since the first couple of loaves disappeared so quickly, she made two more loaves today while I was out visiting with the guys. Well that sure was a nice surprise when I came through the door.

I'm not sure these two loaves will make it to Thanksgiving, unless you count the thanks I'm giving now.

Ed

P.S. Why is it that even when you read a post a couple of times before you click on
"Submit Now" there are no spelling errors, then after you "Submit" your post and you read it on the BB there is invariably at least one word spelled wrong. Then you need to edit the thing.

Ed

[This message has been edited by Ed (edited 11-20-2000).]

[sneezles]

Ed,
You crack me up...I had the very same thought on my last post!!!

jd
My first thought when I read your post was no I wouldn't make it in a bundt pan. But now I'm wondering, why not? I guess it would depend on how much batter the double recipe makes and how many cups your bundt pan is.
When I doubled it, I used 3-8" X 3 7/8"X2 15/32 foil loaf pans and that fit just perfect. The label on the foil pan says it has 1qt/.95 litre capacity. So you could get a better idea by measuring the capacity of your bundt pan.
Sorry to ramble, hope this helps!

Gosh, Ed, it did it again!

[This message has been edited by sneezles (edited 11-21-2000).]

[Susann]

Sherry-I made your pumpkin swirl bread this weekend. Do you know if it is ok to freeze (I hope you say yes, as it is parked in my freezer as we speak!).

[Danyelle]

Did you all use regular cream cheese or the reduced fat?

[sneezles]

I must confess that I didn't have any reduced-fat or regular cream cheese, I used regular sour cream. It was delicious, albeit not low-fat!

[Susann]

I used reduced fat cream cheese for the swirl bread.

[Kathy]

I have the batter for the Pumkin swirl bread sitting in my mixer; I am leaning toward using the 9 X 5 pan; which size pan did you use? Thanks for any help you may have!

[Susann]

Kathy-I used the 9x5 pan. I ended up baking it for about 70 minutes.

[kltcarley]

Another vote for the Pumpkin Streusel bread. I made the Spicy pumpkin bread also, but will not be making it again. I have tried many lowfat pumpkin bread recipes, and the streusel one is the only one to make the grade!(Just my humble opinion)

[HARRYET]

I'm baking the pumpkin streusel bread as I type and boy does it ever smell good. If it's as good as it smells I won't be able to take credit for making it though, my 12 year old son made it (with a little help from me), I'll let you all know how it turns out!
Ann

[HARRYET]

This bread is very good, everyone that tried it enjoyed it and couldn't believe it was CL, so I guess my son did and excellent job making it.... Ann

[JJ40]

I would like to make the pumpkin streusel bread--it sounds great! However, I prefer to make it in muffin form, since I live alone and I find that loaves go stale before I can get to them.

For those of you who have made this, do you think it would work as muffins?

TIA,
Julie

[HARRYET]

Julie,

I don't see why it wouldn't, I always make muffins from my bread recipes, just adjust the baking time to 15 -20 mins.

The other thing you could do is make the bread, then slice and freeze each slice. Then just take out one at a time and enjoy!

Ann

[RunnerKim]

JD, I know this is way too late but I baked the spicy pumpkin bread in the bundt pan without a problem. I did both a regular recipe and a 1 1/2 recipe to make it a little taller (I was actually making a "pumpkin cake" where you stack 2 bundt cakes together to form a pumpkin and frost it). The regular recipe is the same size as what you'd get for a cake - I wanted a little more height so did 1 1/2 recipe.

Kim

[ElinorC]

I just made the Pumpkin Streusel Bread (a little late I know) but I had to tell everyone how much we enjoyed it. My husband couldn't wait till it cooled before we cut into it since it smelled soooo good. He rarely raves over a sweet bread but this one did the trick! A definite keeper.

[BethH]

I made it and loved it too! I've even started craving it now.

I also made "Mom's cranberry bread" over Thanksgiving and I think that was everyone's favorite. I love the cranberry bread because its so good and so easy, but I can't wait to make another loaf of the pumpkin bread with my leftover pumpkin and eat it all myself!!! http://www.cookinglight.com/bbs/redface.gif So delicious!