Soft pumpkin bread with brown sugar streusel crust

I remembered the soft and airy pumpkin loaf with pepita crust I had from Patisfrance. Then I thought it'd be so nice to eat pumpkin bread again. But I am not THAT ambitious to go and search hi and lo for the exact same bread recipe. So this soft pumpkin bread/cake would do. I love the streusel crust, and picked up every single crumb off the plate.

Soft pumpkin bread with brown sugar streusel crust

Streusel crust:
2 tbsp unsalted butter, slightly softened
1/4 cup light brown sugar, packed
about 1/4 all purpose flour, plus additional if needed

Bread:
3/4 pumpkin puree
3/4 light brown sugar, packed
1/3 cup vegetable oil
1/4 cup plain yoghurt, preferably at room temperature
2 tbsp honey
2 tsp vanilla extract
1 tsp cinnamon
1 tsp allspice
3/4 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ginger, grated
Pinch of salt
1 cup plus 2 tbsp all purpose flour
2 tsp baking powder

1. Preheat oven to 190 C. Grease and flour a 9-by-5-inch loaf pan (or a 12-cup muffin tin). Set aside.
2.  Streusel crust - In a medium bowl, combine butter, brown sugar, 1/4 cup of flour and toss with fork until mixture combines and clumps form. If the streusel seems very moist and paste-like, add more flour as needed until it dry out. Set aside.

Add more flour to the streusel to dry it out. 

 
3. Bread - In a large mixing bowl, combine pumpkin puree, brown sugar, oil, yoghurt, honey, vanilla extract, cinnamon, allspice, cloves, nutmeg, ginger and salt. Whisk to combine.
4. Stir in the flour and baking powder until just combined. Don't overmix.
5. Turn batter out into prepared pan. Evenly sprinkle the streusel crust over the top.

6. Bake for about 40 to 44 minutes (in a pan) or 15 to 20 minutes (in muffin tin), until the center is set and a toothpick inserted in the center comes out clean.
7. Allow bread to cool in pan, on top of a wire rack, for at least 30 minutes before turning out on to the rack to finish cooling completely. Bread will keep airtight at room temperature for up to 1 week.

Original recipe by Averie

Remarks: It tastes so good and very moist.

Larb Gai

This dish has become one of my favorites.

Larb Gai

400g ground chicken
2 shallots, peeled and finely sliced lengthwise
1 tbsp glutinous rice
2 tbsp fish sauce
4 tbsp lime juice
1 tbsp ground dried red pepper
1/4 cup cilantro, coarsely chopped

1. Set a skillet over medium-low heat. Add the rice and stir occasionally to make sure the rice are evenly toasted. Wait until they turn medium brown, around 10 minutes. Remove from heat and let it cool. Turn the toasted rice into powder using pestle and mortar or grinder.

2. In another skillet over medium heat, saute the chicken until cooked through. Once the chicken is cooked, take the skillet off the heat and add shallots in. Toss to wilt the shallots.

3. Add in the fish sauce and lime juice. Toss to combine.
4. Add the toasted rice powder. Toss.
5. Add the chilli powder and cilantro in. Serve.

Original recipe shared by she simmers.

Banana Carrot Cake

I referred to Mama Doroschs' Carrot Cake recipe, but it is too sweet for my liking so I reduced the sugar amount.

Banana Carrot Cake

Cake
1/2 cup brown sugar
3/4 cup vegetable oil
2 medium-sized ripe bananas, mashed
1 cup plain flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
Pinch of salt
1-1/2 cups grated carrots, packed
1/2 cup walnuts
1/4 cup raisins

Icing
8oz cream cheese, well softened
4 tbsp butter, well softened
1-1/2 cup icing sugar
2 tsp vanilla extract

1. Cake: Preheat the oven at 180 C with a rack in the middle position. Grease and flour a cake pan.
2. In a large bowl, beat together the sugar and oil. Add in the mashed bananas.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt.
4. Add the dry ingredients into the wet ingredients. Mix with a wooden spoon until well incorporated.
5. Fold in the carrots, walnuts and raisins.
6. Pour into prepared pan and bake for 45-60 minutes until a clean toothpick inserted to the center comes out clean. Let cool completely before icing.

7. Icing: In a large bowl, beat together the cream cheese, butter and vanilla until light and fluffy. Gradually beat in the icing sugar until well blended.

Original recipe shared by Kak Rima.