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Pumpkin Bread

Thanksgiving is right around the corner so here is a recipe for pumpkin bread I think you will enjoy. This makes a nice sized loaf of very moist pumpkin bread. Since we have recently been working around a dairy and soy allergy, I especially like it because there is no dairy in the bread itself. I have included the recipe for the streusel topping. I have been using goat butter (most people allergic to cow’s milk are not allergic to goat milk) in the streusel and haven’t been able to tell a difference in flavor. If you don’t want to bother with the streusel topping just dust the top with powdered sugar or serve with some fresh whipped cream. This bread has been a popular breakfast item at our house this fall.




1 ½ cup sugar

½ cup vegetable oil

2 eggs

1 can organic pumpkin

1/3 cup water

1 3/4 cup all purpose flour

1 t baking soda

¾ t salt

½ t nutmeg

½ cinnamon

Streusel Topping

1/3 cup flour

1/3 cup sugar

1 T cinnamon

2T Butter (or goat butter)

Place dry ingredients in mixing bowl then cut in butter with pastry blender or fork. Sprinkle on top of batter in loaf pan prior to baking.

Preheat oven to 350 degrees. Line a loaf pan with parchment paper so that paper gets folded out over the longest sides of the pan. Mix sugar and oil with mixer. Add eggs and mix well. Add pumpkin and blend, and then add water and blend. Combine remaining ingredients and mix well into the pumpkin batter. Pour into loaf pan and top with streusel and bake for 1 hour. Remove from oven and let cool. Lift sides of parchment to remove loaf from pan.

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