April 20, 2011

Can you forgive me for a totally out of season baking recipe?

Especially after I just finished reading "Animal, Vegetable, Miracle" by Barbara Kingsolver? This is basically the bible of eating locally, and in season, and here I am craving pumpkin bread in April. Not only did I crave, but I gave in and MADE. One day this week, Zak was having a particularly bad day at work, and I was feeling a little blue myself, so I thought "what we need to do is bake, get the house smelling delicious, have something warm and comforting to bite into." Even if we can't control the forces of the universe that can make life crappy sometimes, we can eat well dammit! And for some unexplainable reason (pregnancy) all I could think of was pumpkin bread. So I broke out the canned pumpkin (the horror! not fresh?) and got to work.

Walnut Streusel Pumpkin Bread

Streusel Topping:
1/2 cup walnuts
2 tablespoons dark brown sugar
1 1/2 tablespoons chilled butter

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup plain low-fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs

Preheat the oven to 350°.
To prepare topping, combine the walnuts, sugar and butter in a food processor and pulse until crumbly. cover and keep in the fridge.
To prepare bread, combine all dry ingredients (flour through nutmeg) in a mixing bowl. Making sure to lightly spoon the flour into dry measuring cups and level with a knife when measuring. Make a well in center of mixture. Combine the wet ingredients (pumpkin through eggs) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into a lightly greased 9 x 5-inch loaf pan. Sprinkle with the streusel topping. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
 This Rosy the Riveter hand towel showed up in one of my moving boxes, I have no I idea where it came from

This turned out so delicious! Some of the streusel topping kind of melted down into the middle of the loaf and made a kind of filling inside, I don't know if this was because of some mistake I made or what, but it was a very happy accident! The rest of the topping made a satisfyingly crumbly and crunchy crust of the kind that you leave for the very last bite when you have a slice.


Laura said...

This looks great. I love that it was a craving baked recipe he he. I'm going to try this out on a cooler day : )

Storie said...

yum yum YUM this looks so delicious Jessi!