Dairy Farmers of Canada

Spiced Pumpkin Streusel Loaf

This is the Spiced Pumpkin Streusel Loaf recipe.

  • Prep: 15 min
  • Cooking: 1 h - 1 h 5
Yields 16 slices
spiced pumpkin streusel loaf

Ingredients

  • 1/3 cup (80 mL) chopped California Walnuts
  • 3 tbsp (45) brown sugar
  • 1/2 tsp (2 mL) ground cinnamon
  • 3 tbsp (45 mL) cold butter
  • 2 cups (500 mL) Five Roses Organic Whole Wheat Flour
  • 1/2 cup (125 mL) sugar
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground cloves
  • 1/2 tsp (2 mL) nutmeg
  • 1 cup (250 mL) pumpkin purée
  • 1/2 cup (125 mL) sour cream
  • 1/2 cup (125 mL) honey
  • 1/4 cup (60 mL) butter melted
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (125 mL) Break-Free Liquid Eggs* well shaken
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Preparation

Topping:

Combine walnuts, brown sugar and cinnamon. Cut in butter until mixture is crumbly. Reserve. Preheat oven to 350 °F (180 °C).

Loaf:

Stir flour with sugar, baking soda, salt, cinnamon, cloves and nutmeg. Make a well in dry ingredients.

Whisk pumpkin with sour cream, honey, melted butter, vanilla and eggs. Mix into dry ingredients until just blended. Scrape batter into a buttered 9 x 5-inch (23 x 13 cm) loaf pan. Sprinkle with topping.

Bake for 1 hour or until a tester inserted in center comes out clean. Cool in pan15 minutes. Turn out onto a rack.

Tips

* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com

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Nutritional information

Per serving
Energy: 212 Calories
Protein: 4 g
Carbohydrate: 30 g
Fat: 10 g
Fibre: 3 g
Sodium: 243 mg

Top 5 Nutrients

(% DV*)
Calcium: 3 % / 31 mg
Magnesium: 13 %
Phosphorus: 9 %
Vitamin A: 10 %
Zinc: 8 %