Pumpkin Bread and Pumpkin Muffins with Streusel Topping
Makes two loaves of pumpkin bread or 24 muffins
or one loaf of bread and 12 muffins
- 3 cups all-purpose flour
- 2 teaspoons baking soda2 teaspoons baking powder
- 1 teaspoon salt
- 1-1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups granulated sugar
- 1-15 ounce can of pumpkin
- 1-1/4 cups vegetable oil
- 1/2 cup chopped walnuts
- 1 cup raisins
For the Streusel Topping
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 cup old-fashioned rolled oats
- 1/4 teaspoon salt
- 1 stick of butter at room temperature
Heat your oven to 350 degrees F. Prepare the baking pans. Grease the loaf pans or line a muffin tin with papers and spray with baking oil.
Whisk the first five ingredients together in a medium bowl. In a separate bowl, mix together the sugar, eggs, and pumpkin until well combined. Add the flour mixture to the wet ingredients, until well combined. Fold in the walnuts and raisins. Divide the batter into your pans.
Bake loaves of bread for 50 minutes or until a tester inserted in the center comes out clean. Bake the muffins for 20-25 minutes until a tester inserted in the center comes out clean.
Cool for approximately 10 minutes in the pan and then transfer to a rack to cool completely. Wrap well, if freezing.