Preheat oven to 350 degrees. Toast walnuts for five minutes, stirring occasionally.
For streusel topping, mix 1/2 cup of the flour, brown sugar, about half a teaspoon of the pumpkin pie spice, and a pinch of salt. Cut in cold butter with a pastry blender and refrigerate while making the bread.
Mix 2 1/4 cups flour, granulated sugar, 2 tablespoons pumpkin pie spice, baking soda and salt in a large bowl and set aside. Mix the eggs, oil, vanilla, and pumpkin and add to the flour mixture until just moistened. Stir in the dry ingredients and a cup of toasted walnuts. Pour into a greased and floured bundt pan. Add the rest of the toasted walnuts (1/4 cup) to the chilled streusel mix and put on top of the bread.
Bake about an hour or until a toothpick or chopstick inserted into the center comes out clean. Cool in the pan for 15-20 minutes and turn out onto a towel and move to a wire rack to cool completely (this process is messy due to the streusel.
Great when you have cans of pumpkin left over after Thanksgiving. Makes a delicious breakfast bread. Could substitute some whole wheat flour for the white for a healthier bread.
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 212 (61%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 50.4mg||16 %|
|Sodium 153.9mg||5 %|
|Potassium 118mg||3 %|
|Total Carbohydrate 34g||10 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 33.4g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 348
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