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Pumpkin Bread with Streusel Nut Topping

Pumpkin Bread with Streusel Nut Topping


  • 4 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
  • 1 1/4 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 large eggs, beaten
  • 1 can (15 ounces) pumpkin
  • 1 cup low-fat buttermilk
  • 3/4 cup vegetable or canola oil
  • STREUSEL NUT TOPPING:1/2 cup chopped pecans
  • 1/3 cup Pioneer Original or Buttermilk Biscuit & Baking Mix
  • 1/3 cup packed light brown sugar
  • 1/3 cup old-fashioned rolled oats
  • 1/4 cup butter or margarine, melted

Prep Time:

5 min

Cook Time:

60 min


This recipe makes two loaves. Share one loaf with someone you are thankful for.

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.


  1. In large bowl, combine 4 cups Pioneer Biscuit & Baking Mix, 1 1/4 cups sugar, cinnamon and cloves.
  2. In medium bowl, stir together eggs, pumpkin, buttermilk and oil. Gently stir pumpkin mixture into dry ingredients just until dry ingredients are moistened.
  3. Pour batter into two 9x5x3-inch loaf pans that have been coated with cooking spray.
  4. In small bowl, stir together streusel ingredients until crumbly. Sprinkle over batter.
  5. Bake at 350°F for 60 to 65 minutes or until wooden pick inserted in center of loaf comes out clean.
  6. Cool in pans for 10 minutes; remove from pans. Cool completely on wire rack. Makes 2 loaves.