Uploaded September 2015 | Updated September 2026, 1 week ago
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A nice moist pumpkin bread for the fall!
1 (15 oz.) can pumpkin puree
1 1/2 tsp. cinnamon
1 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground clove
1 c. sugar
1 c. light brown sugar
4 oz. cream cheese
1/2 c. vegetable oil
1/4 c. buttermilk
4 large eggs
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. mini semisweet chocolate chips
Streusel
5 T. light brown sugar
1 T. all-purpose flour
1 T. unsalted butter, cold
1 tsp. cinnamon
1/8 tsp. salt
Add pumpkin puree to a large saucepan along with the cinnamon, salt, nutmeg and ground cloves. Heat over medium heat until mixture measures 1 1/2 cups; about 6 minutes. Measure and add back to the saucepan. Stir in the sugar, brown sugar, cream cheese and vegetable oil. Heat until cream cheese is melted. Whisk until smooth. In a separate dish, whisk together the buttermilk and eggs. Slowly add mixture into to the pumpkin puree, whisking constantly. Remove from heat. Combine the flour, baking powder and baking soda and fold into wet mixture. Allow to cool for a few minutes while you make the streusel.
For the streusel: combine all ingredients and using your clean hands, work the butter into the other ingredients until it resembles coarse sand.
Quickly stir the chocolate chips into the slightly cooled pumpkin mixture. They will begin to melt, so stir quickly. Divide batter between two, well greased, 9x5-inch loaf pans. Sprinkle streusel topping evenly over loaves. Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan 20 minutes, remove and cool completely. Yield: 2 loaves.
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Please check out my bestie YT friend, Tammy (yoyomax12):
tinyurl.com/3vzgpca
Tammy and I have been friends for many years and met here on YouTube! Since then we have met up in real life many times. You will LOVE her tutorials and learn how to decorate cupcakes better than most bakeries do. She lives in Canada, but I really wish she lived next door.
Also check out Jenn of cupcakesandcardio. You will love her as well. tinyurl.com/lahtvfp
Jenn and I have met in real life three times and have done some video collaborations together. When we are together, we "get" each other. It is hard to explain to people sometimes what you do and it is nice to be comfy knowing that she also understands everything I am talking about. She too lives in Canada. I may have to move there soon since such awesome ladies are produced there!
Lastly, smile! I love it when you smile :)
For business inquiries, contact Beth at cookingandcrafting@gmail.com
Subscribe & check out my other videos! youtube.com/cookingandcrafting
A nice moist pumpkin bread for the fall!
1 (15 oz.) can pumpkin puree
1 1/2 tsp. cinnamon
1 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground clove
1 c. sugar
1 c. light brown sugar
4 oz. cream cheese
1/2 c. vegetable oil
1/4 c. buttermilk
4 large eggs
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. mini semisweet chocolate chips
Streusel
5 T. light brown sugar
1 T. all-purpose flour
1 T. unsalted butter, cold
1 tsp. cinnamon
1/8 tsp. salt
Add pumpkin puree to a large saucepan along with the cinnamon, salt, nutmeg and ground cloves. Heat over medium heat until mixture measures 1 1/2 cups; about 6 minutes. Measure and add back to the saucepan. Stir in the sugar, brown sugar, cream cheese and vegetable oil. Heat until cream cheese is melted. Whisk until smooth. In a separate dish, whisk together the buttermilk and eggs. Slowly add mixture into to the pumpkin puree, whisking constantly. Remove from heat. Combine the flour, baking powder and baking soda and fold into wet mixture. Allow to cool for a few minutes while you make the streusel.
For the streusel: combine all ingredients and using your clean hands, work the butter into the other ingredients until it resembles coarse sand.
Quickly stir the chocolate chips into the slightly cooled pumpkin mixture. They will begin to melt, so stir quickly. Divide batter between two, well greased, 9x5-inch loaf pans. Sprinkle streusel topping evenly over loaves. Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan 20 minutes, remove and cool completely. Yield: 2 loaves.
I upload new videos every Monday and Thursday.
Check out my website! cookingandcrafting.com
Please don't forget to "like", share, favorite and comment my video!
Subscribe here: bit.ly/12Lkz6X
Facebook: on.fb.me/1M2bwEO
Pinterest: tinyurl.com/kgooof5
Instagram: tinyurl.com/l2wmdbr
Google Plus: tinyurl.com/oyylaon
My vlogging and on the go channel: tinyurl.com/lagmt3r
Get a month of wine FREE: curebit.com/x/lv2rRW
My Zazzle store: zazzle.com/cookingandcrafting
Playlists to all of my videos: tinyurl.com/lp2fgvz
Please check out my bestie YT friend, Tammy (yoyomax12):
tinyurl.com/3vzgpca
Tammy and I have been friends for many years and met here on YouTube! Since then we have met up in real life many times. You will LOVE her tutorials and learn how to decorate cupcakes better than most bakeries do. She lives in Canada, but I really wish she lived next door.
Also check out Jenn of cupcakesandcardio. You will love her as well. tinyurl.com/lahtvfp
Jenn and I have met in real life three times and have done some video collaborations together. When we are together, we "get" each other. It is hard to explain to people sometimes what you do and it is nice to be comfy knowing that she also understands everything I am talking about. She too lives in Canada. I may have to move there soon since such awesome ladies are produced there!
Lastly, smile! I love it when you smile :)
For business inquiries, contact Beth at cookingandcrafting@gmail.com
