Hubs showed me a comic the other day and it made me giggle. And sigh a little, in saddness. And then, I accepted it as truth, embraced it, and moved on.
This time of the year I devour, breath in, and enjoy everything pumpkin-flavored and pumpkin-scented. And that comic, well, it depicted a woman who suffers from this very same addiction.
I love pumpkin. Pumpkin spice lattes. Pumpkin spice coffee creamer. Pumpkin enchiladas. Apple pie-filled pumpkin cupcakes with cinnamon cream cheese frosting. Ravioli with creamy pumpkin sauce. Frozen pumpkin pie. Peanut butter and pumpkin sandwiches. Easy pumpkin chiffon pie.
I think that covers everything.
Now, Rachel’s recipe for pumpkin yogurt bread was way healthy. Which is totally awesome. I love healthy.
But I also love cinnamon, and surprise swirls of it hidden in bread. And also, I love bread topped with streusel. So I went and added these things to Rachels oh-so-healthy recipe, and ended up with something sweetly delicious, but, since it began as a healthy recipe, isn’t nearly as sinful as it could have been.
And that is exactly why I can get away with eating it for breakfast. It’s totally more of a sweet breakfast bread, than it is a sweet dessert bread.
Happy Fall. Happy almost-Halloween. Happy All-Things-Pumpkin.
Pumpkin bread with a surprise cinnamon swirl center, topping with a sweet cinnamon streusel.
- 1 cup white flour
- 1/2 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4t nutmeg
- 1/8 teaspoon ground cloves
- 1 large egg, lightly beaten
- 3/4 cup brown sugar, packed
- 1/2 cup plain Greek yogurt
- 1 cup pumpkin puree
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons flour
- 5 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons cold butter, cut into cubes
- Preheat oven to 350 degrees. Spray a bread pan with nonstick spray, set aside.
- In a large bowl whisk together flours, baking powder, baking soda, salt and spices.
- In a small bowl whisk together the egg, sugar, yogurt, pumpkin, canola oil and vanilla. Pour into the flour mixture, stirring until just combined.
- Mix together the sugar and cinnamon.
- Pour half of the pumpkin batter into the prepared pan.
- Sprinkle cinnamon sugar over the batter, leaving 1/4-inch around all sides.
- Pour the remaining pumpkin batter on top.
- Using your fingers, combine the flour, brown sugar, cinnamon and butter until it resembles coarse sand. Sprinkle evenly over the pumpkin batter, pressing lightly.
- Bake for 50-55 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then move to a wire rack to finish cooling.
Inspired by The Avid Appetite