Admittedly, I am awful at remembering names.
I can remember a multitude of facts about people, but names are just so darn difficult.
Perhaps it’s because I have SO much useless important information in my head that takes up all of the “name space”.
Because of my deficiency, I’ve learned all sorts of ways to figure out a person’s name. Just in case you have my problem too.
1. Go with them to Starbucks, and let them order first.
2. Ask them to put their name and phone number in your phone (even though you’ll most likely never call/text them).
3. Steal their driver’s license (although this might be difficult to explain).
4. Score an invite to their birthday party. You have a 97.2% chance that someone will start singing “Happy Birthday”.
5. Go through their bills while at said birthday party, just in case no one sings “Happy Birthday” (However, this may also be problematic)
6. Find them on Facebook (hopefully, they have a recognizable profile picture).
7. Admit that you are completely self-absorbed and just didn’t pay attention.
I had a hard time coming up with the name of this pumpkin bread because it has so many awesome elements to it, and it would be a little silly to have a 15 word title.
In case you were interested, it was initally going to be “Cinnamon Spiced Pumpkin Streusal Crunch Cocoa Spiced Swirl Breakfast/Lunch/Snack/Dessert Bread (with vegan option)”…
But I figured you wouldn’t be able to remember that. And it’s not like you can go to a pumpkin bread’s birthday part or read pumpkin bread’s bills.
If you haven’t yet, you may commence eye rolling.
Last Year: Thousand Seed Fig and Banana Muffins and Crockpot Apple Sauce
Two Years Ago: Chocolate Chip Walnut Banana Bread, Roasted Portobello Mushroom Burgers, Apple Cinnamon Muffins with Flaxseed and Walnuts
(Veganish) Pumpkin Streusel Swirl Bread
Makes two 8×5 loaves
This is the moistest (is that a word?), most delicious pumpkin bread I’ve ever made. It is packed full of pumpkin-y spice and has a ***vegan option*** too! Get ready for your taste buds to explode!
Ingredients
For the Bread
- 3-3/4 cups all-purpose flour
- 2 cups packed light brown sugar
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 can (15 ounces) pumpkin purée
- 1/2 cup vegetable or canola oil
- 1/2 cup greek yogurt*** (or another half cup of oil to make vegan)
- 1/3 cup pure maple syrup
- 1/3 cup water
For the Swirl
- 1/4 cup brown sugar
- 1/2 tsp. pumpkin pie spice (or cinnamon)
- 2 tablespoons cocoa powder (this is just for color)
For the streusel topping
- 1 cup flour
- 3/4 cup granulated suger
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon butter (or a vegan butter alternative), melted
Method
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease and flour two 8-by-4-by-3-inch loaf pans and set them aside.
2. To prepare the swirl layer: combine the brown sugar, pumpkin pie spice, and cocoa. Set aside.
3. To prepare the crumble layer: In a medium bowl, mix together the flour, granulated sugar, salt, cinnamon, and melted butter until crumbly (and streusely). Set aside.
4. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices. In a medium bowl, carefully whisk together the pumpkin purée, oil, maple syrup, and water.
5. Add the oil mixture all at once to the flour mixture. Use a spatula to fold the ingredients together. Make sure to scrape the bottom of the bowl well, finding any stray bits of flour and sugar that might have been left behind.
6. Evenly distribute half of the batter between two prepared pans, setting the remaining half of the batter aside. Next sprinkle the swirl over the two loaves, covering the batter completely. Divide the remaining half of the batter over the two loaves. Grab handfuls of the streusel topping and then crumble them with your fingers over the tops of the bread. Lightly press the streusel into the batter.
6. Bake 1 hour or 1 hour and 15 minutes, or until a skewer inserted into the center of each loaf comes out clean. Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack.
7. Serve the bread warm, in thick slices. Loaves can be wrapped and kept at room temperature for up to 5 days. These loaves freeze well and can be left at room temperature to thaw and enjoy.
Storage Keep in an airtight container for up to 5 days. Bread also keeps well in the freezer for up to one month in an airtight container.
Recipe adapted from Joy the Baker Cookbook
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Filed under: Breakfast, Dessert, Easy, Pumpkin and Squash, Quick, Quick Breads and Muffins, Vegan Tagged: Breakfast, Dessert, Easy, Quick, Quick Bread/Muffins, Squash/Pumpkin, Vegan
