a lisper's nightmare...

...but this foodie's best friend.

No, I'm not talking about the song 'All I Want For Christmas Is My Two Front Teeth.' (Incidentally, it's WAY too early to be breaking out the yuletide tunes. You know who you are. Take note.) I'm talking about the word streusel. It's tricky.

I think about words a lot, if you haven't noticed. In fact, if I wasn't a scientist, I'd probably be an etymologist (which is, itself, a fun word). I found a site listing a bunch of commonly mispronounced words and phrases, and actually discovered that there are a few things I've been saying incorrectly all these years. (Cardsharp? Really?)(Spit and image? I feel foolish.)

Back to my original word: streusel, German for 'something strewn.' The 'something strewn' atop this batch of tasty, moist pumpkin bread is loaded with oh-so-buttery clumps of cinnamon-scented oats. If you're going to strew something, strew that. I like the golden raisins in this, too--they offer a nice, sweet chew to complement that which I strew. It's true.

Meet my new neighbor, Squirrel Haggard. ('Squirrel' is also a troublemaker of a word, both to spell and say.)

Ah, words. For the record, I'm a misocapnistic mumpsimus who suffers a bit from tachyphagia, is a proud logophile, and practices autotonsorialism. Also, beginning next week, you'll be able to read my words in another forum--I'll share more info soon!

Pumpkin Bread with Topping (it's lisp-friendly!)
(makes 2 loaves)

3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
4 eggs
2 1/2 cups pumpkin puree
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
2 teaspoons nutmeg
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup buttermilk
1 cup golden raisins

Streusel:
1/4 cup butter, cold
1/2 cup brown sugar
1/2 cup oatmeal
1/4 cup all-purpose flour
1 teaspoon cinnamon

Preheat your oven to 350º F. Grease and flour the bottom of two 8″ loaf pans. To make the topping, mix together all the topping ingredients using a fork or pastry cutter until combined thoroughly.
In a large bowl or mixer, cream together butter, granulated sugar and brown sugar. Add vanilla and eggs and mix until incorporated. Stir in pumpkin puree.
In a separate bowl, add flour, baking powder, baking soda, salt, and spices. Whisk together until no lumps remain. Add half of the flour mix to the pumpkin mix, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth. Fold in the raisins.
Pour batter evenly into the two prepared 8″ pans. Cover each with half of the topping mix. Bake at 350º F for 70-80 minutes until a toothpick inserted in the center comes out clean.