October is Pumpkin Month

I always get excited when the calendars
are turned to the month of October.
I dub October "Pumpkin"  month.
October is when I seriously start thinking
about everything pumpkin.
Whether it be adoring the home with
pumpkins, visiting a pumpkin patch, or
simple baking and cooking all things pumpkin.
I don't know why I have this attraction to pumpkins.
All I know is that I've had this love for
pumpkins since I was a little girl.
I'm sure that there is some psychological
reasoning behind it which I don't really care about.
At least it's a healthy attraction.
We could be attracted to a lot worse things.
Am I not right?
One thing that I bake every year is this
Pumpkin Bread with Streusel Crumble &
Maple Glaze Topping.

Talk about all the yummy Fall flavors and smells.
This bread checks all the boxes.

Although this bread is wonderful without the toppings,

You'll definitely want to add them.

I enjoy a slice of this bread as is with a hot cup of coffee or,

as a snack warmed up with a good slather of real butter.

Love pumpkin?

Give this bread a try.

PUMPKIN BREAD with STREUSEL CRUMBLE & MAPLE GLAZE TOPPING

INGREDIENTS for the BREAD:

1/2 cups Butter, melted

1/2 cups Unsweetened Applesauce

4 large Eggs, lightly beaten

1+1/2 cups Granulated Sugar

1+1/2 cups Dark Brown Sugar

2/3 cups Buttermilk

1 can (15 oz.) Pumpkin

1 teaspoon Vanilla Extract

3+1/2 cups All-Purpose Flour

2 teaspoons Baking Soda

2 teaspoons Salt

1+1/2 teaspoons Ground Cinnamon

1 teaspoon Ground Nutmeg

1/2 teaspoon Ground Cloves

1/2 teaspoon Ground Ginger

FOR THE STREUSEL:

1/2 cups All-Purpose Flour

2 Tablespoons Granulated Sugar

2 Tablespoons Dark Brown Sugar

1/2 teaspoon Ground Cinnamon

4 Tablespoons Butter, slightly firm

FOR THE MAPLE GLAZE:

1/2 cup Powdered Sugar

2 Tablespoons Pure Maple Syrup

1 Tablespoon Heavy Whipping Cream

1/4 teaspoon Ground Cinnamon

DIRECTIONS:

Preheat oven to 350°. Spray (3) 7x3 inch loaf pans.

FOR THE STREUSEL:

Prepare the streusel topping prior to mixing the bread. In a small bowl mix together the flour, sugars, and cinnamon. Cut in the butter until the crumbles are small pea-size. Set aside.

FOR THE BREAD:

In a large bowl, mix together the melted butter, applesauce, eggs, sugars, buttermilk, pumpkin puree, and vanilla until well blended. Set aside.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

Stir the dry ingredients into the pumpkin mixture until just blended, making sure not to over blend.

Pour the batter into the prepared loaf pans. Sprinkle each loaf pan with the streusel topping. Put pans into the oven and bake for approximately 50 minutes, or until a toothpick inserted into the center of each loaf comes out clean.

Remove from oven and allow to cool in pans for 10 minutes. Then remove from pans and place the loaves on a cooling rack.

FOR THE MAPLE GLAZE:

While the bread is cooling, make the maple glaze. In a small bowl, stir together the powdered sugar, maple syrup, cream and cinnamon. Drizzle tops of the loaves with the maple glaze.

Recipe adapted from: Terri @that's some good cookin'

That's it for this week,

Until Next Time,

Veronica