Saturday, December 3, 2011

Pumpkin coffee cake

When I got my coffee at Elmwood Cafe yesterday morning, they had these huge thick slices of delicious-looking pumpkin bread. I managed to resist getting one by deciding that I'd make pumpkin bread today. This is nice and moist too, just a bit spicy, and the streusel is great. Equally good for brunch before showing Jara around Baker Beach, Land's End, and inner Richmond; or after dinner at Jaime and Alan's new place.

3 T melted butter
1/4 c chopped pecans
1/2 c flour
1/3 c sugar
1/2 t cinnamon

Mix together and set aside.

pumpkin bread:
3 1/3 c flour
1/2 t baking powder
2 t baking soda
1/2 heaping t each: cinnamon, cardamom, nutmeg, ginger
1.5 t salt
1 c canola oil
2.5 c sugar
4 eggs
1 (15-oz) can pumpkin
2/3 c water
1 t vanilla
1/2 c chopped pecans

Preheat the oven to 350F, and butter a 9" round (cake or springform) pan and a loaf pan.

Mix together dry ingredients (flour through salt) in a medium bowl. In a large bowl, whisk together oil and sugar, then whisk in the rest of the wet ingredients (eggs through vanilla) until smooth. Gently but thoroughly stir in the dry ingredients until smooth (mine still had a few little lumps when I gave up).

Pour half the batter into the round pan, and sprinkle the streusel topping to evenly cover the surface of the batter. Stir the pecans into the other half of the batter, and pour that into the loaf pan. Bake until a tester comes out clean: 55 minutes for the round pan, xx minutes for the loaf.

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