It’s Sunday again which means it’s time for another Project Pastry Queen recipe! This week it was Joelen’s choice and she went with the Autumn Pumpkin Bread with Pecan Streusel Topping. I was super excited about this recipe because even though pumpkin hasn’t been thrilling me this year, I do love a good, simple pumpkin bread.
This recipe? Not my favorite. My bread turned out gummy. While I was making the bread, I kept thinking, “Wow, that’s a lot of water and you know, you really don’t add water to quick bread batter often. I think that, plus the fact that my pumpkin had been in the fridge for a few days and was a little watery, plus the fact that I live in the rainiest city in the US gave me batter that was just too wet. When I make yeast breads, I always adjust the water/flour ratio because of the humidity we have here but it never occurred to me that I needed to do the same for a quick bread.
The topping for the bread was delicious though (although the pecans did fall off every time I moved the plate) and I would love to put it on top of another pumpkin bread recipe.
One year ago: Honey Yeast Rolls