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.

Cinnamon rolls

Since Melaka doesn't have any Cinnabon outlet, I might as well make these myself. I have been meaning to for so long. But I didn't quite trust myself to get involve with yeast just yet. I was thinking of making it using a recipe that won't require yeast. But that wouldn't be the real deal, right. So, this is it. Ree Drummond's recipe yield a whole lot of cinnamon rolls, so let's use a small portion of that. Thanks to Kitchenmage.

Cinnamon rolls

1 cup milk
1/4 cup vegetable oil
1/4 cup sugar
1 and 1/4 tsp active dry yeast
2 and 1/4 cup all purpose flour, divided
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp ground cinnamon
1/2 cup brown sugar
5 tbsp melted butter
2 tsp melted butter, for pans

 Frosting:
1 cup powdered sugar
2 tbsp brewed coffee

1. Heat the milk, vegetable oil and 1/4 cup of sugar in a medium saucepan on a medium-high heat to just below a boil. Set aside to cool and warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
2. Add 2 cups of flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1/4 cup of flour. Stir thoroughly to combine. Place the dough in a mixing bowl and refrigerate for at least an hour.
3.To assemble the rolls, roll the dough into a large rectangle on a floured baking surface. The dough should be rolled very thin. To make the filling, pour the melted butter on the surface of the dough. Spread the butter evenly. Generously sprinkle the ground cinnamon and brown sugar over the butter.

 
4. Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly. When you reach the end, pinch the seam together and flip the roll so that the seam is facing down.
5. With a sharp knife, make 1/2-inch slices. Pour the melted butter into cake pans and swirl to coat. Place the sliced rolls in the pan, be careful not to overcrowd. Each pan will hold 7 to 9 rolls.

6. Preheat the oven to 190 C. Cover the pans with a clean kitchen towel and set aside to rise on the counter top for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don't allow the rolls to become overly brown.

7. Frosting: Right before serving, top your cinnamon rolls with frosting. Mix the powdered sugar and coffee together until smooth and drizzle over rolls. You may replace the coffee with milk or cream.

Original recipe by Ree Drummond.

Remark: I am glad I made these, they are super soft. You can never stop putting them in your mouth, that is the only bad thing :p
The frosting is super sweet, so you could put in less sugar in the filling.

Vegan banana bread

I was looking for a banana bread recipe that don't contain eggs, because I am all about baking without eggs these days - if I can help it. I learned that ingredients like banana, pumpkin and avocado can help us do that easily because of their textures. So you're probably going to see a lot of recipes on pumpkins and bananas here, if I manage to find good recipes.

I read how the writer tried different ingredients to achieve a moist banana bread, and finally succeeded this time. So I was tempted to try the recipe.

I did not like it at first. The batter was super thick before going into the oven, and I was afraid that it would be dry. It did turn out to be dry when I tried it a few hours after it came out of the oven. But after keeping it for a day, the bread turned moist and I love it. It is fine if you don't include the pepitas, I just wanted to try because the original recipe used sunflower seeds.

Vegan banana bread

4 medium-sized ripe bananas
1 and a half cups all purpose flour
2/3 cup vegetable oil
1/2 cup soft brown sugar
1 tsp vanilla extract
1 tbsp pepitas (optional)
1 and a half tsp baking powder
1/2 tsp baking soda

1. Preheat the oven to 180 C.
2. Mashed the bananas in a medium bowl and add in oil, sugar and vanilla extract. Mix together.
3. Fold sieved flour, baking powder and baking soda into the wet ingredients.
4. Add the pepitas into the batter.
5. Pour the batter into a greased loaf pan.
6. Bake for about 30-40 minutes until a toothpick inserted into the center of the bread comes out clean.

Original recipe from veg recipes of India.