fallthanksgiving

Cinnamon Streusel Pumpkin Bread is a great fall baking recipe. Pumpkin spice bread is swirled with a pecan cinnamon sugar streusel and topped with more streusel. Great homemade bread for breakfast, dessert, or a snack.

Cinnamon Streusel Pumpkin Bread

brown sugar (packed)

sugar

cinnamon

unsalted butter

pecans (or walnuts, coarsely chopped)

all-purpose flour

baking soda

baking powder

pumpkin spice ((see notes for recipe))

salt

pumpkin puree ((pure pumpkin, not pie filling))

Tablespoons unsalted butter (melted (1 stick))

eggs

vanilla extract

Make Streusel

In a small bowl, combine all of the streusel mix ingredients together.  Stir until it resembles wet sand.  Set aside.

Preheat

Preheat oven to 350 with your rack in the lower-middle position.

Mix Dry Ingredients

Whisk together the flour, baking soda, baking powder, pumpkin spice, and salt in a large bowl.

Mix Wet Ingredients

In a medium bowl, whisk together the pumpkin, sugar, butter, eggs, and vanilla.  Whisk together.

Combine

Add the pumpkin mixture into the dry ingredients and gently mix until just incorporated.  The batter will be very thick.

Prep Pan

Spray a 9x5 loaf pan generously with vegetable oil spray.

Pour Batter

Pour half of the batter into the loaf pan, making sure the entire bottom is covered.  Sprinkle half of the streusel topping across the batter, covering completely.

Pour the rest of batter into the loaf pan to cover the streusel.  Tap on the counter to release air bubbles and smooth the top with a spatula.

Add Topping

Add the rest of the streusel across the top of the bread.  Gently press down to help it adhere.

Bake

Bake at 350°F until a toothpick inserted in the middle comes out clean with a few crumbs, approximately 50-60 minutes.

Cool

Let the bread cool in the loaf pan for 10 minutes.  Dump out the bread (it should come out easily from the spray) and let the bread cool on a wire rack for one hour.

Hatch Pork Green Chili is a savory pork stew featuring Hatch green chile peppers. A spicy soup from the southwest. Gluten free and keto low carb. Great for fall cold weather and game day food. Serve in a bowl or smothered on Mexican food.

Hatch Pork Green Chili

pork shoulder,

onion

garlic powder

½ Tablespoon green chili powder ((see note))

celery salt

oregano

Tablespoon cumin

chicken stock

green enchilada sauce ((heat and brand of choice) (one large can) (optional))

beer ((lager, pilsner,

cilantro (chopped (optional))

jalapeno peppers

Hatch green chiles

In a large pot (cast iron preferably), cook pork over medium heat until browned.  Reserve two tablespoons of the fat.  Drain the remaining fat and remove pork.  Set aside.

Return the two tablespoons of pork drippings to the pot.  Over medium heat, cook onion until translucent, approximately 5 minutes.

Add all of the dried spices: garlic powder, green chili powder, celery salt, dried oregano, and cumin.  Stir.  Saute to toast herbs for approximately 3 minutes.

Add the chicken stock, green enchilada sauce, beer, cilantro, jalapenos, and green chiles.  Add the pork back in.

Cook, over medium low heat, for at least one hour, preferably three hours.  Stir occasionally.  If the chili becomes too thick, add some more stock a cup at a time.  *You want the chili to thicken in this step.  Continue cooking until the thickness is to your liking.  You can turn up the heat a little if it is taking too long.

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Cinnamon Streusel Pumpkin Bread

Hatch Pork Green Chili

Top 2 fallthanksgiving recipes from across the web

The most viewed fallthanksgiving recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cinnamon Streusel Pumpkin Bread

Hatch Pork Green Chili

The most viewed fallthanksgiving recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine