Walnut Streusel Pumpkin Bread
Inspired by techniques from America's Test Kitchen.
Canned pumpkin is cooked down on the stove to concentrate its flavour, then whisked with melted cream cheese, sugars and oil into a rich, moist batter studded with toasted walnuts. A finger-rubbed brown sugar and cinnamon streusel bakes into a crunchy cap over each loaf.
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Method
- 1
Make the streusel. Using your fingers, rub the brown sugar, flour, butter, cinnamon and fine salt together in a bowl until well combined and the mixture looks like wet sand. Set aside.
- 2
Heat the oven and mix the dry ingredients. Set an oven rack in the middle position and heat the oven to 180 °C (160 °C fan). Grease two 21.5 x 11.5 cm loaf pans. Whisk the flour, baking powder and baking soda together in a bowl.
- 3
Cook the pumpkin base. Combine the pumpkin puree, fine salt, cinnamon, nutmeg and cloves in a saucepan over medium heat. Cook, stirring constantly, until reduced to about 355 ml, 6-8 minutes. Take the pan off the heat and stir in the granulated sugar, brown sugar, oil and cream cheese until combined. Let stand for 5 minutes, then whisk until no visible pieces of cream cheese remain and the mixture is smooth.
- 4
Finish the batter and bake. Whisk the eggs and buttermilk together, then whisk this into the pumpkin mixture. Fold in the flour mixture just until combined (small lumps of flour are fine), then fold in the walnuts. Divide the batter between the prepared pans and sprinkle the streusel evenly over each loaf. Bake until a skewer inserted in the centre comes out clean, 45-50 minutes.
- 5
Cool and serve. Let the loaves cool in their pans on a wire rack for 20 minutes, then turn them out and let cool for at least 1 1/2 hours before slicing. Serve warm or at room temperature.
Storage
Let the loaves cool completely, then wrap tightly and keep at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. The loaves also freeze well, wrapped tightly, for up to 3 months.
Free sugars
28.2 g per serving
56.4 % of the 50 g daily maximum · 112.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- two 21.5 x 11.5 cm loaf pans
- medium saucepan
- mixing bowls
- whisk
- rubber spatula
- wire rack
- skewer or toothpick
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 345 kcal |
| Protein | 5.4 g |
| Carbohydrate | 46.6 g |
| of which sugars | 29.9 g |
| of which free sugars | 28.2 g |
| Fat | 16.1 g |
| of which saturates | 3.3 g |
| Fibre | 2 g |
| Salt | 0.76 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
