Have you ever been to one of those drive through safari parks before?
If not, you need to track one down and do it! Aside from the Yak snot that’s still lingering on the side of my car ( I keep hoping it will rain and clean it off, that’s how lazy I am) and the miscellaneous pieces of food pellets littering the floor of my car, it was a perfect day trip getaway. Just look at these faces and tell me how you couldn’t have fun.
And of course, Mr. Snot Nose Yak. He came right up to my window, opened his mouth and allowed me to dump my bucket of food directly into it; right before leaving his mark on my car. These guys have the drill down pat.
Further proof that I do have a life (once in a while) beyond blogging.
Of course, the minute we got home, I couldn’t help but get right back into my kitchen and whip up a little treat that I’d been dreaming about for awhile now. And don’t worry, I washed and disinfected my hands not once but twice before any pumpkin breakfast bread cooking occurred. Our house is strictly a yak snot free zone. Now as far as the car goes…
Ingredients Needed:
For the Bread:
1 Stick of Butter
1 Cup of Brown Sugar
1 Egg
1 tsp of Vanilla
1/4 Cup of Evaporated Milk
1/2 Cup of Dried Vanilla Pudding (or 1 Small Box)
1 Cup of Flour
1 15 Oz Can of Pumpkin
1 tsp of Cinnamon
1/2 tsp of Nutmeg
1/8 tsp of Salt
1 tsp Baking Powder
1/2 tsp of Baking Soda
For the Streusel:
1/4 Cup of Brown Sugar
1/4 Cup of Chopped Pecans
1/2 tsp of Cinnamon
1/4 tsp of Nutmeg
First up, cream together your butter and brown sugar.
Add in your egg, vanilla, and evaporated milk.
Mix well and then add in your pudding mix and flour.
Finally, you’ll add in your pumpkin, cinnamon, nutmeg, salt, baking powder, and baking soda. And here’s where we’re at.
Mix up your streusel ingredients; the brown sugar, pecans, cinnamon, and nutmeg.
Pour about half the batter into a 9×11 pan. Sprinkle half your streusel mixture over the batter. Pour the rest of your batter in the pan and sprinkle the rest of the streusel mixture over the top.
Pop it in the oven at 350 for 45-50 minutes. And let me tell ya, be flexible with the time! This is a really moist bread so it’s imperative that it’s cooked all the way through. If you need an extra five minutes, by all means take it. Just make sure that toothpick comes out clean!
Mmmm…. fresh from the oven.
And here it is my friends, the very last piece of pumpkin breakfast bread. Feast your eyes on a delicious sight. And do it quick because in this house, it’s as good as eaten.
I’m linking this recipe up to Tickled Pink over at 504 Main and Saturday Swap at Quit Eating Out. Love ya girls!
Pumpkin Breakfast Bread
Ingredients:
For the Bread:
1 Stick of Butter
1 Cup of Brown Sugar
1 Egg
1 tsp of Vanilla
1/4 Cup of Evaporated Milk
1/2 Cup of Dried Pudding (or 1 Small Box)
1 Cup of Flour
1 15 Oz Can of Pumpkin
1 tsp of Cinnamon
1/2 tsp of Nutmeg
1/8 tsp of Salt
1 tsp Baking Powder
1/2 tsp of Baking Soda
For the Streusel:
1/4 Cup of Brown Sugar
1/4 Cup of Chopped Pecans
1/2 tsp of Cinnamon
1/4 tsp of Nutmeg
Directions:
First up, cream together your butter and brown sugar.
Add in your egg, vanilla, and evaporated milk.
Mix well and then add in your pudding mix and flour.
Finally, you'll add in your pumpkin, cinnamon, nutmeg, salt, baking powder, and baking soda.
Mix up your streusel ingredients; the brown sugar, pecans, cinnamon, and nutmeg.
Pour about half the batter into a 9x11 pan. Sprinkle half your streusel mixture over the batter. Pour the rest of your batter in the pan and sprinkle the rest of the streusel mixture over the top.
Pop it in the oven at 350 for 45-50 minutes. And let me tell ya, be flexible with the time! This is a really moist bread so it's imperative that it's cooked all the way through. If you need an extra five minutes, by all means take it. Just make sure that toothpick comes out clean!
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That bread looks so moist!
Happy Friday Julie! Your bread looks delish, especially with the yummy streusel. Thanks for hosting and have a wonderful weekend!
Those pictures at the safari are fun! That’s something my son would love. I see your Trader Joe’s organic pumpkin {our store has been sold out & I’m assuming that by now won’t get more in}. This bread looks so good!! Especially photographed in sunlight {how on earth I’m going to take pictures now that it’s gray all the time is beyond me… time for photography lessons!}
Yum…this sounds wonderful.
Well, I had a hard time linking up to the right post but I finally got it. :))
fyi ~ i’ve added your button to my links of blogs i luv. happy friday!
I love your pumpkin bread especially because it has my two favorite spices cinnamon and nutmeg, but my heart was stolen by the photo of this ostrich. It is sooo cute.
Thank God it’s Friday so Happy Friday! I see you and your family had a great time at the safari. Moving on to the food you’ve packed.. it’s so healthty( which I love) and delicious ( which makes me adores it). You’re such a wonderful person who knows how to take care of her family and make the best food for them.
Have a great weekend Julie!
My sister went on the same safari a few months ago. The pictures are always hilarious 🙂
Delicious. The bread, not the yak snot.
looks yummy and fairly simple!! anne
I wish I saw this before I used the last of my pumpkin this AM! RATS!
I love the Zoo! I been to various, the Cincinnati zoo, The Bronx zoo and in Disney. It’s the best family experience!
The pumpkin bread looks delicious. I love the topping.
Have a great weekend 🙂
I can almost smell this amazing Pumpkin bread. I love breads like this for breakfast with a cup of tea and I’m in heaven! I love your Safari photos, so cute even if they were a bit snotie 🙂
That looks so yummy and delicious! I just love pumpkin this time of year.
um, serious YUM factor here!! thanks for the recipe idea! we’re *all* pumpkin fans in this house!
This bread looks so good. I think we will have to try it for breakfast tomorrow morning. Thank you for the recipe.
Wow…, I haven’t been been to a Zoo for ages, such fun. Yummy bread 🙂
Yes! I most certainly have. My parents took my sister when we were little, and we had the BEST time. We still talk about it 🙂 This loaf looks amazing. I love how you sprinkled streusal over the batter (brilliant!) Thank you for sharing this with us. I hope you are having a relaxing Saturday!
What a prefect breakfast; it looks moist, tasty and just prefect;thank you for sharing.
Hi Julie– Love the photos… you’re a great photographer ( -:
And of course the bread is another home run. I love the idea of pumpkin bread for breakfast. Happy Thanksgiving, my friend! And thanks for hosting the linky party.
xoxo Malia
The best way to describe everything you do is yummy! The food looked so great, I forgot about those animals from the safari! I do not want to imagine how they smell…
I have not done one of the drive-thru safaris, but on our honeymoon we went on a ride along “safari” in Florida and I got to feed and pet giraffes. It was a pretty awesome experience. Your bread looks wonderful!
Thanks for sharing the pictures of the cute animals! So neat! The pumpkin bread sounds so yummy, love the addition of pecans!
that place looks like fun where is it, so great to meet you in person your wonderful keep up the great work with your blog hugs Rebecca
Those animal photos are pretty cool. My daughter the tree hugger would go crazy.
So Ms. Julie what makes this a breakfast bread? That you served in the am? :)Just so we’re clear I’m totally okay with that. Just curious….
~ingrid
I have never done one of those drive through parks…thanks for the glimpse into non-blogging life.
This breakfast bread looks so good it would not make it past breakfast at all here!
(I know I owe you an email about the ezine…sorry so slow)
Yummy! I love me some pumpkin bread. Your pictures of the animals are stunning. Great job! I hope it rains soon!
Amazing pictures of the safari park…Never had a pumpkin bread before…might try with butternut squash, that is available now…
-Shilpa
What flavor is the dried pudding?
Julie replied: — November 2nd, 2011 @ 7:46 am
Sorry about that Marybeth! The flavor is vanilla. I’ll update it now.