3Tablespoonsbuttermilksour cream, whole milk or yogurt
½cupbuttermelted and cooled slightly
1 ¾cupsall-purpose flour
1teaspoonpumpkin pie spice
1cupall purpose flour
Garnish: confectioner’s sugar
Heat oven to 350 degrees. Grease and lightly flour a loaf pan.
Combine pumpkin, sugar and maple syrup in a large mixing bowl.
Add eggs and buttermilk or milk and stir.
Add melted butter that has cooled slightly and mix well. Set aside.
In a medium bowl, combine flour, baking soda, baking powder, spices and salt. Stir until combined.
Gradually add to the maple pumpkin mixture, mixing just until combined.
Pour into prepared loaf pan.
Make streusel by stirring together flour, pecans, cinnamon and salt. Add butter and stir with fork until it resembles small crumbs.
Sprinkle on top of maple pumpkin batter.
Bake for 60-70 minutes. To test for doneness, insert a toothpick in the center and, if it comes out clean with just a few moist crumbs, it is done.
Cool 10 minutes in pan then remove and set on wire rack to cool completely. Dust with confectioner’s sugar.
Variations & tips
Don't prefer nuts? Make the streusel topping without nuts. Or change out the pecans for your favorite variety like walnuts or almonds.
Pecan streusel isn't enough sweetness for you? Add a maple drizzle of ½ cup confectioner's sugar and ¼ cup maple syrup. Or, even better, a caramel drizzle of ½ cup caramel bits and 2 teaspoons water melted together in the microwave.
Once baked and cooled, slice it and place in a resealable plastic bag and freeze. When you're ready for a slice, just take one out and heat in microwave for 30-60 seconds.
If you want it more readily available, this bread will keep in the refrigerator, tightly wrapped, for 8-10 days.