Cinnamon Streusel-Topped Pumpkin Bread

Name: Cinnamon Streusel-Topped Pumpkin Bread
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 32
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 2 Tbsps packed brown sugar; 177 milliliters butter or margarine, softened; 2 Tbsps butter or margarine, softened; 425 grams can pumpkin (not pumpkin pie mix); 237 milliliters Cinnamon Burst cereal, coarsely crushed; 4 eggs; 2 Tbsps Gold all-purpose flour; 946 milliliters Gold all-purpose flour; 473 milliliters granulated sugar; 118 milliliters chopped pecans; 2 teaspoons pumpkin pie spice; 1 teaspoon salt; 118 milliliters water

Cinnamon Streusel-Topped Pumpkin Bread is If you have baking soda, cinnamon burst cereal, butter, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Loaf Pan

Oven

In medium bowl, stir 1 cup cereal, 4 cups flour, the pumpkin pie spice, baking soda and salt; set aside.

Ingredients you will need

Pumpkin Pie Spice

Baking Soda

Cereal

All Purpose Flour

Salt

Equipment you will use

Bowl

In large bowl, beat granulated sugar and 3/4 cup butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Beat in eggs, water and pumpkin just until blended. Stir in flour mixture.

Ingredients you will need

Granulated Sugar

Pumpkin

Butter

All Purpose Flour

Water

Egg

Equipment you will use

Hand Mixer

Bowl

Pour into pans; spread evenly.

Ingredients you will need

Spread

In medium bowl, mix streusel topping ingredients using fork or pastry blender until crumbly.

Equipment you will use

Blender

Bowl

Sprinkle evenly over batter in pans; press slightly.

Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.

Equipment you will use

Wire Rack