If you’re heading over the river and through the woods, what better way to say Happy Holidays than with a healthy home-baked gift of eggnog pumpkin bread with cinnamon streusel from the kitchen?
This past spring I went to King Arthur Flour Blog and Bake on the other side of Vermont in the town of Norwich and had the most amazing time baking, eating, learning and then blogging about it. One of the more memorable moments of the trip was walking through the doors of the Baker’s Store for the first time. It was completely overwhelming. In a really good way. I wish I could come up with a better analogy, but for a devoted culinerd and lover of all things kitchen it was sort of like being a kid in a candy store.
So this holiday season I knew I wanted to do a King Arthur Flour giveaway for you dear readers. When I gave them a shout they were happy to help so they told me to pick out some items from their online store (which is possibly even more amazing than the physical store) to review, and then they would give away the items to one of my lucky duck readers. I think I fainted a little bit, and then I went to town!
Look at what I picked out for you:
King Arthur Flour | White Whole Wheat Flour: As you know I call for White Whole Wheat Flour a ton in my recipes. I used it in this Eggnog Pumpkin Bread with Cinnamon Streusel and these whole-wheat pretzels (among others) I love it because it has a more mild flavor than regular whole-wheat.
King Arthur Flour | Whole Wheat Pastry Flour: I also call for whole-wheat pastry flour quite a bit. It is lower in protein so it is great for tender whole-grain baking, like these sweet potato blondies and it also works great for the eggnog pumpkin bread recipe below.
Bake and Give Loaf Pans: My mother in law turned me on to these bake and give paper pans a few years ago, and the only place I have been able to find them is through King Arthur Flour. They are really attractive and they work great to make a loaf to bring to someone for the holidays.
Bake and Give Star-shaped Pans: Who doesn’t love the fact that these bake and give pans are star shaped?!
Vietnamese Cinnamon: I sure wouldn’t want to run out of cinnamon at this time of year, and the flavor of this one is amazing in the streusel topping for this Eggnog Pumpkin Bread. It also would be oh soooo good in this apple pie ice cream recipe.
Vanilla Extract Plus: Vanilla extract gets a little boost with flecks of real vanilla bean. Also try it in these apricot-studded macaroons. Dreamy!
To enter the giveaway leave a comment below and then use the Rafflecopter Gadget to gain an entry. You can also gain additional entries through social media. Just mark them off on the rafflecopter to make sure each entry counts. One winner will be selected on November 27th, and notified by email.
a Rafflecopter giveaway
I used these items I picked out to make this Eggnog Pumpkin Bread with Cinnamon Streusel, because it is just so darned festive. I was inspired by an eggnog cake my Ma used to make for celebrations around the holidays. She sent me the recipe recently and I was pretty bummed to find out it was basically a box cake tricked out with nutmeg and cream sherry. So I decided to come up with my own healthy recipe from scratch with a twist. I added in pumpkin puree, which makes it really moist, without adding a lot of extra calories and zero fat. And then I topped it with cinnamon streusel because, well I like streusel and it is way more festive for gift-giving. All these need is a bit of cellophane and a ribbon and you have a great healthy gift from the kitchen.
Perfect healthy gift from the kitchen for the holidays, whole grain pumpkin bread with classic eggnog flavor, topped with cinnamon streusel.
- 1 14-ounce can pumpkin puree, or 1 ¾ cup home-made pumpkin puree
- 1/2 cup brown sugar
- ½ cup sugar
- 2 eggs
- ¼ cup unsalted butter, melted
- 3 tablespoons cream sherry or dark rum
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1 ½ cups King Arthur white whole wheat or King Arthur whole-wheat pastry flour
- 1 cup King Arthur all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ¼ cup old-fashioned oats
- 2 tablespoons King Arthur all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter, softened
- ½ teaspoon cinnamon
- Preheat oven to 350 degrees. Coat three rectangular 4 by 8 loaf pans or one 1 ½ quart (6 cup) star-shaped loaf pan (or other similarly sized pan) with cooking spray.
- Beat pumpkin, brown sugar, sugar, egg, melted butter, sherry or rum, oil and vanilla in a mixing bowl on medium speed until creamy and smooth.
- Whisk whole-wheat flour, all purpose flour, baking powder, baking soda, salt and nutmeg in a medium bowl. Add dry mixture to the pumpkin mixture and gently blend on slow until just combined. Spread batter in loaf pans.
- Mix oats, 2 tablespoons all purpose flour, 2 tablespoons brown sugar, softened butter and cinnamon in a small bow until crumbly. Top the batter with the streusel topping.
- Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 35 to 40 minutes for three loaf pans and 40 to 56 minutes for star pan. To remove from the oven, slide onto a pizza peel or un-rimmed baking sheet to handle. Let cool completely on wire rack.