Nutritional Info

Nutrition Facts

Serving Size 1 (50g)

Calories 156
Calories from Fat 67 (43%)
Amount Per Serving %DIV
Total Fat 7.5g 12%
Saturated Fat 2.7g 14%
Monounsaturated Fat 3.1g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 48.7mg 16%
Sodium 179.7mg 8%
Potassium 169.6mg 4%
Total Carbohydrate 18.8g 6%
Dietary Fiber 1.1g 4%
Sugars 4g
Protein 3g 6%

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Recipe Description
The streusel topping really adds unexpected impact to this traditional bread.  Great with coffee in the morning!
Prep time
20 min
Cook time
1 hr 10 min
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  vanilla
1/4 Cup(c)  molasses
1/2 Cup(c)  buttermilk
1 Cup(c)  pumpkin puree
2   eggs
3/4 Cup(c)  sugar
1/2 Cup(c)  unsalted butter
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  nutmeg, ground
1 Teaspoon(t)  baking soda
2 Teaspoon(t)  baking powder
2 Teaspoon(t)  cinnamon, ground
1 Cup(c)  whole wheat flour
1 Cup(c)  all purpose flour


Preheat the oven to 325°F.  Grease and flour a 9 by 5 by 3 inch loaf pan.  Prepare the topping by stirring together 1/2 cup flour, 1/4 cup sugar, and 1/4 teaspoon cinnamon in a medium bowl.  Using a pastry cutter or two knives, cut in 1/4 cup butter until the mixture is crumbly and of a streusel texture.  Set aside.  To prepare the bread:  In a large bowl or on a sheet of waxed paper, stir together 1 cup of both flours, 2 teaspoons cinnamon, the baking powder, baking soda, nutmeg and salt.  In a large bowl, cream 1/2 cup butter.  Beat in 3/4 cup sugar until light and fluffy.  Beat in the eggs, pumpkin puree, buttermilk, molasses and vanilla.  Stir in the flour mixture until combined.  Spoon into prepared baking pan and even off the top.  Sprinkle topping over batter.  Bake 1 hour 10 minutes, or until a wooden pick inserted in the center comes out clean.  Turn onto rack to cool.

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