Thursday, October 18, 2012

Pumpkin Cinnamon Bread with Crumb Topping

The weather cooled off a little and I could feel Fall in the air. I wanted to enjoy the change and decided to whip up some quick bread. I used a few recipes (mixed and matched) to come up with this. It's so delicious and makes two nice loaves. I forgot to take a pic before I took the bread from the pans and had started enjoying this yummy loaf. This is definitely a make-again.
  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 2 tablespoons ground flax seed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • equivalent of 2 large eggs (I used EnerG)
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 cup pumpkin puree - not pie mix)
  • 1/2 cup olive oil (I've made this twice and 1 once used 1/4 cup oil with 1/4 cup applesauce)
  • 1/3 cup water
  • 1 tablespoon vanilla extract
Crumb Topping:
  • 2 tablespoons Smart Balance, cold 
  • 1/4 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/3 cup flour

Mix topping ingredients together with fork or fingers, until it is a crumbly mixture.  Wrap and place in fridge until ready to use.

Preheat oven to 350F.  In large bowl, combine flours, ground flax, cinnamon, nutmeg, baking soda, baking powder, and salt.  Mix well.

In another large bowl, combine egg substitute, sugars, pumpkin, oil, vanilla, and water.

Gently fold wet ingredients into the dry ingredients, just until completely moistened.  Do not over stir.

Spoon batter into two sprayed loaf pans - dividing the batter equally.

Sprinkle crumb topping over loaves.

Bake for 40-45 minutes, or until toothpick comes out almost clean.  It is done when toothpick still has a few tender crumbs sticking to it.  Cool in pan about 15 minutes.  Remove onto wire rack.  Enjoy!


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