November is almost over – time for a new “Bake Together – The Baking Surprise” with Andrea from Zimtkeks & Apfeltarte. This month we’ve picked a theme for your bakes I personally like very much: maple syrup. An ingredient with great flavors that are perfect for fall. So get some nuts ready, chop them nicely, puree the pumpkin and get the maple syrup out of the fridge for this delicious Pumpkin Pecan Streusel Bread with Maple Butter. The sooner you get everything ready, the sooner you can enjoy the first slice ;)
Andrea and I are doing our “Bake Together” for several years already. Once a month we pick a theme, an ingredient, or a special occasion and then we bake “together”… far away from each other. Everyone in her/his own kitchen ;) In the end, we surprise each other with the results when we publish our recipes on our blogs. Sometimes we do similar bakes without knowing it but most of the time we do very different things. I’m already very excited to see what Andrea has come up with this month. I know she likes the combination of nuts and maple syrup as well ;)
To be honest, I had to think for quite some time to decide what to make this month. There are so many things you can do with maple syrup. I thought about Danish pastries with maple syrup pudding and glaze, a layer cake with a maple syrup buttercream, and a layered dessert with maple & nut praline… so many delicious options ;)
In the end, I decided to make a simple loaf cake/ streusel bread. Those bakes are easy to prepare and done in no time. I got some pumpkin puree leftover from another recipe, so this ended up in the batter as well. The combination of pumpkin, nuts, and maple syrup is very nice and gives me the ultimate autumn vibes. I don’t want to think about winter yet – even though they announced some snow for next week ;P
Anyway. The cake is gluten-free in case anyone wondered. I don’t have to eat gluten-free bakes, but lately, I love baking with oats and oat flour. Both have a positive effect on one’s blood sugar levels – and with all the sugary maple syrup here it can’t hurt to keep an eye on that. So in case, you wondered – this recipe is not really diabetic-friendly. I can eat a slice but better not 3,4 or 5 at once ;P
By the way, the Maple Butter is a small bonus here. You don’t really need it – the cake tastes great without it. But to be honest – that little maple syrup flavored spread goes really well with it. If you like maple syrup flavor, you should give it a try. And if you know Maple Butter already, you will notice that this is a quick version of the “classic” Maple Butter. Normally you would cook some maple syrup to reduce it and to intensify the flavors and then mix it with the butter… but this version here with plain syrup and butter whipped together is actually also nice. Less labor-intensive ;P
INGREDIENTS / ZUTATEN
2.1 oz. (60g) oat flour
3 tbsp. brown sugar
1 tsp. ground cinnamon
1.4 oz. (40g) cold butter
1 oz. (30g) pecans, chopped
2 tbsp. rolled oats
For the batter:
5 oz. (140g) oat flour
1 tbsp. instant espresso powder
2 tsp. baking powder
3 tsp. pumpkin pie spice
1/4 tsp. salt
6 oz. (170g) pumpkin puree
1/2 cup (120ml) maple syrup
1/3 cup (80g) butter, melted
3 large eggs
2 oz. (60g) pecans, chopped
3 tbsp. rolled oats
For the whipped maple butter:
1/2 cup (120g) butter
2 tbsp. heavy cream
2-3 tbsp. maple syrup
60g Haferflockenmehl
3 EL brauner Zucker
1 TL Zimt
40g kalte Butter
30g Pekannüsse, gehackt
2 EL Haferflocken
Für den Teig:
140g Haferflockenmehl
1 EL Instant Espresso Pulver
2 TL Backpulver
3 TL Kürbiskuchengewürz
1/4 TL Salz
170g Kürbispüree
120ml Ahornsirup
80g Butter, geschmolzen
3 Eier (L)
60g Pekannüsse, gehackt
3 EL Haferflocken
Für die Maple Butter:
120g Butter
2 EL Sahne
2-3 EL Ahornsirup
DIRECTIONS / ZUBEREITUNG
2. For the streusel add the oat flour, brown sugar, and cinnamon to a bowl and mix to combine. Add the cold butter and rub everything between your fingers to create streusels. Add the chopped pecans and rolled oats and mix to combine. Place in the fridge until needed.
3. For the batter add the oat flour, espresso powder, baking powder, pumpkin pie spice, and salt to a large bowl and mix to combine. Add the pumpkin puree, maple syrup, and melted butter and mix to combine. Whisk the eggs a bit in a separate bowl, then add to the large bowl and mix everything until well combined. Add the chopped pecans and rolled oats and fold in. Let the batter sit for about 5 minutes, then pour into the prepared loaf pan, sprinkle the streusel mix on top, and bake for 55-60 minutes or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool down for 15 minutes in the loaf pan, then pull out with the baking parchment and let cool down completely on a wire rack.
4. For the whipped maple butter mix the butter with a handheld mixer or in your kitchen machine on high for several minutes until very soft and fluffy. Add the heavy cream and maple syrup and mix well. Serve with the Pumpkin Pecan Streusel Bread.
2. Haferflockenmehl, braunen Zucker und Zimt für die Streusel in eine Schüssel geben und vermischen. Die kalte Butter dazugeben und alles mit den Fingern zu Streuseln verarbeiten. Die gehackten Pekannüsse und Haferflocken hinzugeben und alles gut vermengen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Für den Teig das Haferflockenmehl, Espresso Pulver, Backpulver, Kürbiskuchengewürz und Salz in eine große Schüssel geben und vermischen. Kürbispüree, Ahornsirup und geschmolzene Butter hinzufügen und alles gut verrühren. Die Eier in einer separaten Schüssel etwas verquirlen, dann in die große Schüssel dazugeben und verrühren. Die gehackten Pekannüsse und Haferflocken dazugeben und unterheben. Den Teig etwa 5 Minuten ruhen lassen, dann in die vorbereitete Kastenform füllen. Die Streusel darüber streuen und für etwa 55-60 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Kuchen aus dem Ofen nehmen und 15 Minuten in der Form abkühlen lassen, dann zusammen mit dem Backpapier herausheben und auf einem Kuchengitter komplett auskühlen lassen.
4. Für die aufgeschlagene Maple Butter die Butter mit dem Handrührgerät oder in der Küchenmaschine auf höchster Stufe mehrere Minuten lang aufschlagen, bis sie sehr weich und luftig ist. Die Schlagsahne und den Ahornsirup hinzufügen und alles gut verrühren. Zusammen mit dem Kuchen servieren.
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Here is a version of the recipe you can print easily.
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Pumpkin Pecan Streusel Bread (gluten-free)
- Prep Time: 00:45
- Cook Time: 01:00
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: America
- Diet: Gluten Free
Description
If you’re a fan of pumpkins this might be the perfect treat for you: Pumpkin Pecan Streusel Bread (gluten-free) with whipped Maple Butter.
Ingredients
For the streusel:
2.1 oz. (60g) oat flour
3 tbsp. brown sugar
1 tsp. ground cinnamon
1.4 oz. (40g) cold butter
1 oz. (30g) pecans, chopped
2 tbsp. rolled oats
For the batter:
5 oz. (140g) oat flour
1 tbsp. instant espresso powder
2 tsp. baking powder
3 tsp. pumpkin pie spice
1/4 tsp. salt
6 oz. (170g) pumpkin puree
1/2 cup (120ml) maple syrup
1/3 cup (80g) butter, melted
3 large eggs
2 oz. (60g) pecans, chopped
3 tbsp. rolled oats
For the whipped maple butter:
1/2 cup (120g) butter
2 tbsp. heavy cream
2-3 tbsp. maple syrup
Instructions
1. Preheat the oven to 350ºF (180°C). Lightly grease a 9×5 inches (23x13cm) loaf pan and line with a piece of baking parchment. Set aside. Chop the pecans for the streusel and batter and set aside. You can make oat flour at home by grinding/mixing rolled oats until you get a very fine powder aka. oat flour.
2. For the streusel add the oat flour, brown sugar, and cinnamon to a bowl and mix to combine. Add the cold butter and rub everything between your fingers to create streusels. Add the chopped pecans and rolled oats and mix to combine. Place in the fridge until needed.
3. For the batter add the oat flour, espresso powder, baking powder, pumpkin pie spice, and salt to a large bowl and mix to combine. Add the pumpkin puree, maple syrup, and melted butter and mix to combine. Whisk the eggs a bit in a separate bowl, then add to the large bowl and mix everything until well combined. Add the chopped pecans and rolled oats and fold in. Let the batter sit for about 5 minutes, then pour into the prepared loaf pan, sprinkle the streusel mix on top, and bake for 55-60 minutes or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool down for 15 minutes in the loaf pan, then pull out with the baking parchment and let cool down completely on a wire rack.
4. For the whipped maple butter mix the butter with a handheld mixer or in your kitchen machine on high for several minutes until very soft and fluffy. Add the heavy cream and maple syrup and mix well. Serve with the Pumpkin Pecan Streusel Bread.
Notes
Enjoy baking!
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