Walnut Streusel Pumpkin Bread Recipe: The Perfect Fall Treat

Ingredients

• 0.5 cup Finlandia Perfectly Salted Butter, softened
• 0.5 cup sugar
• 1 cup pumpkin puree (plain)
• 2 eggs eggs
• 0.25 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon nutmeg
• 0.25 teaspoon ground ginger
• 0.25 cup whole milk
• 0.5 cup walnuts, chopped
• 0.25 cup cold Finlandia Perfectly Salted Butter, cubed
• 0.25 cup light brown sugar
• 0.25 cup quick cooking oats
• 0.25 cup flour

Instructions

1. Preheat your oven to 350°F (175°C) and place the rack in the center. Grease a 9x5-inch loaf pan thoroughly.
2. In a large bowl, cream together ½ cup of softened butter and white sugar with an electric mixer until smooth and creamy. Beat in the pumpkin purée, eggs, ¼ cup of brown sugar, and vanilla extract until well combined. Set this mixture aside.
3. In a separate large bowl, sift together 1 ½ cups of flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually beat half of this mixture into the pumpkin mixture on low speed until just incorporated. Alternate adding the remaining flour mixture with milk, mixing until the batter is smooth. Be careful not to overmix. Pour the batter into the prepared loaf pan.
4. In a medium bowl, combine the walnuts, ½ cup of cold butter, ¼ cup of brown sugar, oats, and ¼ cup of flour. Use a fork to create large crumbles, then sprinkle these over the batter in the loaf pan.
5. Bake in the preheated oven for approximately 65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely before slicing and serving.

Nutrition

• Calories: 437 kcal
• Fat Content: 24 g
• Fiber Content: 3 g
• Sugar Content: 25 g
• Sodium Content: 535 mg
• Protein Content: 7 g
• Cholesterol Content: 93 mg
• Carbohydrate Content: 51 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g