Out of this world pumpkin bread

Out of this world pumpkin bread

by Kristi Adams
Stripes Europe

Can you believe it’s already September? When the leaves burn orange and gold, and there’s a crisp chill in the morning air, I know it’s time for one thing:  baking!

This amazing pumpkin bread recipe comes courtesy of Brittany Crider, and is a beloved family favorite that she and her sister used to make with her grandmother.

This is no ordinary pumpkin bread – it has a cream cheese layer and streusel topping, but couldn’t be easier to whip up.



For bread:

3 cups sugar
1 cup oil
4 eggs (beaten)
1 cup canned pumpkin
3 cups flour
2/3 cup water
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon salt
2 teaspoons baking soda

For cream cheese layer:

8 ounces cream cheese
½ cup sugar
3 tablespoons flour
1 egg
1 teaspoon vanilla

For streusel topping

1 cup flour
½ cup brown sugar
1 stick cold butter


1. Mix together bread ingredients and put into two greased loaf pans.

2. Mix ingredients for cream cheese layer, divide between pans and swirl into bread batter.

3. Use fingers to crumble together ingredients for streusel.

4. Add to top and bake for one hour at 176C (350F).


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