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Family Friendly Fridays: Pumpkin Breakfast Bread

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!