I always miss them but it was really nice not having to take care of Henry. I know he's a dog, but he's glued to my side every moment of the day so a little "space" was nice.
I spent the weekend cleaning the house, doing laundry, writing blog posts, baking a couple recipes and started watching Nashville on Hulu. Oh and most importantly, I watched the Royals games.
Both recipes include pumpkin because fall. This bread is delicious and the house smells amazing. It's very moist (sorry, Julie, I now you hate that word) and the sugary buttery streusel topping is perfection.
Maple Glazed and Streusel Topped Pumpkin Bread
Pumpkin Bread
1 1/4 cups all purpose flour
3/4 cup sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons vegetable oil
2 large egg whites
1 1/2 cups canned pumpkin
2 teaspoons vanilla extract
Streusel Topping
1/4 cup white sugar
1/4 cup all purpose flour
1/4 teaspoon cinnamon
2 tablespoons butter, cut into pieces
Maple Glaze
1 cup powdered sugar
1-2 teaspoons milk (more/less for desired consistency)
1 teaspoon pure maple syrup
Preheat oven to 350 degrees and lightly butter a a 9 x 5-inch loaf pan. Set aside.
Whisk together flour, sugar, baking soda, spices and salt in a medium bowl. Set aside. In the bowl of a stand mixer, combine oil, egg whites, pumpkin and vanilla until thick. Gradually add the flour mixture to the pumpkin mixture and mix until just combined. Scrape down sides of bowl to ensure all is incorporated. Pour batter into the prepared loaf pan.
Prepare streusel topping by mixing sugar, flour, cinnamon and butter with a pastry blender or fork until it's a crumble. Sprinkle on top of pumpkin bread batter before baking.
Bake for 50-65 minutes, or until a toothpick inserted in the center comes out clean. If the bread starts to get too dark before the center is baked cover the top with foil to prevent burning towards the end of the baking time.
Once cool, prepare maple glaze by whisking together the powdered sugar, milk and maple syrup. The glaze should be thick but still thin enough to drizzle. Drizzle over bread, slice and enjoy!
Source: The Collaboreat
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