This recipe was inspired by the Walnut tree Brian and I planted on the vineyard back in 2014. We typically try to grow a pie pumpkin in our vineyard garden, but this year we tried out delicata squash and a butternut squash. So i did use a can pumpkin in this recipe. The Streusel toppings are my favorite because they look so pretty and give a depth of concentrated flavor - I particularly like mine with a bit of salt so I used a salted butter (but you can opt for the more traditional unsalted)
Ingredients:
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ginger
1 teaspoon all-spice
1/4 cup avocado oil
2 cups sugar
2 large eggs
1 cup 100% pure pumpkin (can or blended)
1-2 Tablespoon salted butter
1/2 cup of walnuts in broken pieces (we used ours from the vineyard walnut tree)
Instructions
Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease a loaf pans with avocado oil
In a medium bowl, combine the flour, sugar, salt, baking soda, baking powder, cloves, cinnamon, ginger, all spice, and nutmeg. Whisk until well combined; set aside.
In a small bowl, portion out 1/4 cup of the dry ingredients. Add 1- 2 tablespoon of melted butter, and 1/2 cup walnuts to mixture and set aside. This is the streusel topping to be added right before placing in the oven.
In a large bowl of an electric mixer, beat the wet ingredients: pumpkin, eggs, avocado oil.
Add the flour mixture to the wet ingredients and mix on low speed until combined.
Turn the batter into the prepared pan, add the walnut crumble to the top
Bake for 50 minutes. Let the loaf cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
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