PUMPKIN BREAD WITH STRUSEL TOPPING

Pumpkin Bread with Streusel Topping found this on pinterest, pretty tasty and a good VT treat for Nov....

PUMPKIN BREAD WITH STRUSEL Makes 6 mini loaves, or 3 7x3-inch loaves Ingredients FOR THE BREAD 3 1/2 cups (445 grams) all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 cup (125 ml) canola or vegetable oil 1/2 cup apple sauce 1 1/2 cups (300 grams) sugar 1/2 cup (127 grams) brown sugar, packed 4 eggs (or 1/4 cup ground flaxseeds combined with 3/4 cup (187 ml) water, for vegan/dairy free) 1 15-ounce can pumpkin puree 2/3 cup (167 ml) water FOR THE STREUSEL 1/2 cup ( 127 grams) brown sugar 1/2 cup (63 grams) all-purpose flour 1/2 cup pepitas (or pecans, walnuts, or any other nut, chopped) 2 teaspoons ground cinnamon 1/4 cup (half a stick or 56 grams) unsalted butter, melted To make the bread: Preheat oven to 350 degrees (165 C). Lightly spray 6 mini or 3 7x3-inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside. In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Mix in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping. To make the streusel: In a medium bowl, mix the brown sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in the pepitas or nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much. Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely. Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean. Repeat with remaining three loaves. If making large loaves, bake all 3 7x3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can.

Almond Roca

Found this online and then changed it up each time I made it. I think it's pretty much perfect now. :) Good treat to take home or visiting teacher, neighbor goodie plate-- or you know, just to have in the fridge or on the counter tempting you...

AlMoNd RoCa


INGREDIENTS:
2 cups butter
2 cups brown sugar
2 package chocolate chips
2 (3-oz.) packages slivered almonds
1 (3-oz.) package sliced almonds

Line a 9X13 cookie sheet pan with foil. Melt butter in a saucepan. Add sugar to melted butter and stir over low heat until sugar granules are dissolved (don't rush this step! It takes a good five or six minutes to melt the sugar but you don't want to move on until the sugar is dissolved). Turn the heat up to medium and continue stirring mixture until it turns golden brown. At this time add the slivered almonds. Continue stirring mixture until it becomes liquefied again and turns caramel colored. If using a candy thermometer, the temperature should be 300 degrees. .) Immediately take it off the stove and pour the mixture onto your prepared 9X13 pan. It should spread out on its own, but you may need to spread it a little to help it along. Sprinkle the chocolate chips on top and let melt (it helps to put a piece of tin foil loosely on top to keep the heat in and help the chocolate melt). Once melted, smooth with a spoon. Finally, sprinkle sliced almonds on top. Let cool in fridge. Once hard you should be able to easily pull candy off cookie sheet and crack into pieces.

Trade Secrets: You can leave out the slivered almonds (I've done it before) with great results. It makes a delicious toffee instead of a roca. I also use salted butter. If using unsalted butter, I would add 3/4 teaspoon salt when adding the sugar.