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Pumpkin Streusel Bread

It’s September; the weather is turning from humid summer heat to crisp fall chilliness. It’s my favorite time of year. In addition to beautiful sweater weather, fall also brings along the best baking of the year. I am not ashamed to admit I adore all things pumpkin, including the infamous pumpkin spice latte at Starbucks. I was craving something warm and pumpkin-y today, so I decided to make this pumpkin streusel loaf.

This is a very easy quick bread to make. Dry ingredients stirred into the wet then topped with a very simple but oh-so-delicious streusel and you are done. Bake in the oven for an hour and get treated to the most glorious smell coming from your kitchen. The only hard part is waiting for the bread to cool so you can slice yourself a thick piece and enjoy it with tea, coffee or hot cider. Enjoy!

1¾ cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
¾ teaspoon salt
2 eggs
¾ cup sugar
½ cup brown sugar
½ cups pumpkin puree
½ cup vegetable oil
1 teaspoon vanilla extract
¼ cup milk
1/2 cup old fashioned rolled oats, dry
1/4  cup chopped pecans
1/4 cup pumpkin seeds
2 tablespoons flour
1 teaspoon cinnamon
3 tablespoons brown sugar
3 tablespoons butter, softened

Preheat oven to 350 degrees F and spray a 9x5 inch loaf pan with Baker’s Joy.

In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin spice, and salt.

In a large bowl, mix together eggs, sugar, brown sugar, pumpkin puree, vanilla, vegetable oil, and milk until smooth.

Add dry ingredients to wet ingredients and stir until just combined. Pour into the prepared loaf pan.

In another bowl, combine streusel ingredients and use a pastry cutter to cut in the butter until crumbly. Sprinkle mixture over batter in bread pan.

Bake for about and hour or until an inserted toothpick comes out mostly clean. Allow to cool completely before removing from pan and slicing. Enjoy!


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