Pumpkin Streusel Bread Recipe

Ingredients

3 1/2 cups all-purpose flour ▢2 tsp baking soda ▢1 tsp salt ▢1 tsp nutmeg ▢1 tsp cinnamon ▢1/2 tsp ginger ▢1/2 tsp ground cloves ▢1/2 cup vegetable oil ▢1/2 cup apple sauce ▢1 1/2 cups sugar ▢1/2 cup brown sugar packed ▢4 eggs ▢15 oz pumpkin puree ▢2/3 cup water Streusel ▢1/2 cup brown sugar ▢1/2 cup all-purpose flour ▢2 tsp cinnamon ▢1/4 cup unsalted butter melted ▢1/2 cup walnuts (optional)

Instructions

Preheat oven to 350 degrees. Spray loaf pans with nonstick cooking spray; set aside. In a large bowl, Mix flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.

In a large bowl, or in your mixer, combine oil and apple sauce. Stir in sugars until combined, add eggs one at a time, mixing between each egg. Stir in pumpkin until combined. Add water. Sprinkle half of your flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix until just combined.

Pour batter evenly between the prepared pans and set aside. For the streusel, In a bowl, Whisk the sugar, flour, and cinnamon until combined. Stir in the nuts. Drizzle melted butter over the mix and stir with a spoon until your mixture is like lumpy wet sand, be sure to leave clumps.

Sprinkling streusel over the top of each bread batter and cover completely. Bake mini loaves for 20 minutes, three at a time on a rimmed baking sheet.

 Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick comes out clean. If making large loaves, bake on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes. Allow to cool at least 15 minutes before you serve.

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