Anna's Foolproof Pumpkin-Carrot Bread with Pecan Streusel
Baking enthusiasts, rejoice! A new foolproof recipe for Pumpkin-Carrot Bread with Pecan Streusel has emerged, courtesy of author Anna. This delightful autumnal treat promises an easy and rewarding baking experience.
Begin by preheating your oven to 160°C (320°F) and lining a loaf tin with parchment paper. In a bowl, cream together butter and sugar on medium speed. Add an egg, then stir in pumpkin puree; the mixture may look broken, but it will come back together. In another bowl, combine flour, baking soda, salt, baking powder, and pumpkin spice mix. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Pour the batter into the prepared loaf tin and flatten it out.
For the Pecan Streusel, mix flour, melted butter, brown sugar, chopped pecans, cinnamon, and vanilla extract. Sprinkle this streusel topping evenly over the batter. Bake for an hour to an hour and a half, checking for doneness after an hour.
Anna's Pumpkin-Carrot Bread with Pecan Streusel is a delightful, easy-to-make treat that's perfect for the season. With its moist texture and crunchy streusel topping, it's sure to become a favorite in your household.
