Hi everyone! It’s Brandy from Nutmeg Nanny 🙂 The time has come to submit your Halloween recipes! This recipe can be anything that says Halloween to you. Also please feel free to submit as many recipes as you want. All we ask in return is that you link any post you submit back to All Through the Year Cheer. You can submit your recipe by linking via the MckLinky (located at the bottom of the post) or by emailing us if that is easier. Faith and I have decided to extent the deadline this go around so you have until Wednesday October 27th, 2010 at 9pm EST to submit your recipes. The recipe roundup and winner will be announced on October 28th. The prize for our Halloween winner will be fresh vanilla beans! Think of all the awesome things you can make with those 🙂
Ok now onto this delicious recipe 🙂 When I think of pumpkin I automatically think of Halloween. All those cute little carved pumpkins sitting on porches and stairs. That is why this year I was bound and determined to finally use my pumpkin and bake a perfect (and festive!) pumpkin bread. I admit. Bread is not my thing. Whether it be simple or complex…it usually does not turn out for me. I don’t know why. Perhaps I’m just cursed? Well not this year ladies and gentleman! I have finally found a recipe that not only worked for me but tastes good too! Oh and another great thing about this this recipe….it has a crumble topping. I love crumble topping. No I swear. I do. Whether it be savory or sweet, if it’s crumbly I’m down 🙂
Ok so why should you make this bread? Here is a list of reasons:
1. It’s awesome
2. It has a crumble top
3. It’s moist and perfectly spiced
4. It’s awesome
Need I say anymore?
Crumble Topped Pumpkin Bread:
1/2 cup butter – softened
1/2 cup white sugar
1/2 cup light brown sugar
1/2 tablespoon vanilla
1 can(15 oz) Libby’s 100% Pure Pumpkin(not pumpkin pie filling)
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/3 cup buttermilk
1/2 to 1 cup toasted walnuts – chopped
Preheat the oven to 350.
Lightly grease TWO 8 x 3 3/4 x 2 pans (those disposable foil ones at the store)
Cream together butter and sugars until light and fluffy.
Add the vanilla
Add the eggs, one at a time.
In a separate bowl, whisk together the flour,salt,baking powder,pumpkin pie spice and cinnamon.
Add the dry ingredients to the wet, alternating with the buttermilk, starting and ending with the flour.
Fold in the pumpkin and toasted walnuts.
Equally pour into the pans and top with crumb mixture (recipe below).
Bake for 50-60 minutes, until toothpick inserted into the center comes out clean.
1/4 cup white sugar
1/4 cup brown sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/2 cup oatmeal (1 package of instant oatmeal)
1/2 cup walnuts
In a medium bowl, combine 1st five ingredients with a pastry blender or 2 forks, so it resembles, well “crumbles”.
Mix in oatmeal and walnuts
Source: The Hungry Housewife
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