Worldsbestpumpkinstreuselbreadcookinglight Recipes

Steps:

• Preheat oven to 350°. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
• To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist.
• Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 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.

Steps:

• HEAT oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust.
• BAKE 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
• REMOVE pie from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie.
• BAKE 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired.

Steps:

• For the crumb topping: Combine the almond flour, coconut flour, maple syrup, coconut sugar, coconut oil, cinnamon, clove and nutmeg in a bowl and mix well with a fork. It will resemble coarse sand. Set aside.
• For the cake: Preheat the oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick spray.
• In a large bowl, combine the pumpkin, coconut oil, maple syrup, coconut sugar and eggs and mix well. In another large bowl, combine the almond flour, nuts, coconut flour, cinnamon, baking soda, clove, nutmeg and salt and mix well. Slowly add the dry ingredients to the wet and mix well. (Because this cake uses non-gluten flour, you don't have to worry about overmixing).
• Pour into the greased pan and sprinkle the crumb topping over the batter. Bake until golden brown and beginning to set, 50 to 60 minutes. (Note: The cake will appear loose and under-baked. It will continue to set up as it cools.) Allow to cool completely before serving directly from the pan.

Steps:

• Ingredient Options: use McIntosh apples for tart flavor or Cortland for sweet.
• Prepare the topping by blending chopped nuts, sugar, flour, cinnamon and butter in a small bowl until it resembles coarse cornmeal. Set aside. Preheat oven to 350°F Lightly grease two 8-1/2-inch by 4 1/2-inch loaf pans. Set aside. In a large bowl, whisk together pumpkin, oil, eggs, and sugar until well combined. Sift together dry ingredients and stir into pumpkin. Fold in apples and chestnuts. Pour into prepared pans. Divide streusel topping and sprinkle evenly on both pans. Bake 50-60 minutes or until tester inserted into center comes out clean. Cool slightly in pans then transfer to a cooking rack. When cooled, you may wrap loaves and refrigerate or freeze.

Steps:

• Mix dry ingredients in a large bowl.
• Mix wet ingredients in another large bowl at low speed by mixer or by hand.
• Make well in dry ingredients (a large indentation in center).
• Add wet ingredients to well and fold in until thoroughly moistened.
• Add nuts and raisins, folding to distribute evenly.
• Do not overmix.
• Bake in 3 greased and floured loaf pans.
• Bake at 350 degrees for 45 to 50 minute.
• Freezes great!
• Can also be made into muffins.
• Adjust cooking time as necessary.
• Tip: I've found that baking in"dark" aluminum pans tends to burn easily on outside.
• I use light colored aluminum pans.
• They reflect the heat better.