Pumpkin Streusel Bread

May I start by saying... what bread with a rich streusel topping is not amazing?True. Second, true to my first statement, this bread is amazing. First, it has that amazing fall flavor with pumpkin puree and pumpkin pie spice. Secondly, you should be thrilled this recipe makes two full loaves of bread because one will go quickly.
I have been wanting to bake more this Fall because I love pumpkin. I had been looking for a great pumpkin bread recipe and stumbled across the recipe from Bakingdom. Frankly, you had me at streusel. I tweaked the recipe a bit ( reduced the sugar ) which honestly, it didn't need. Also think about reducing the sugar if you use apple sauce that is not sugar free. I used sugar free apple sauce and a reduce amount of sugar and it was still delicious. Another note, this recipe made two regular sized loaf pans. In her recipe, she says it makes three. Use your judgement. Looked like two to me.

Watching your waist line? No problem!

• Use sugar free apple sauce
• Skip streusel topping
• Use whole wheat flour

Pumpkin Streusel Bread

Recipe Adapted from Bakingdom

Ingredients: 

FOR THE BREAD

3 1/2 cups (445 grams) all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

3 teaspoons pumpkin pie spice

1/2 cup vegetable oil or coconut oil

1/2 cup sugar free apple sauce

1 cup  sugar

4 eggs

1 15-ounce can pumpkin puree

2/3 cup water

FOR THE STREUSEL 

1/2 cup ( 127 grams) brown sugar

1/2 cup (63 grams) all-purpose flour

1/2 cup pecans ( or whatever nuts you prefer

2 teaspoons ground cinnamon

1/4 cup (half a stick) unsalted butter, melted 

Directions: 

1. Preheat oven to 350 degrees. Lightly spray 2  7×3-inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside.

2. In a large bowl, combine the flour and pumpkin pie spice, set aside.

3. In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugar until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. 

4. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.

5. To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in  nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.

6. Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.

 7.Bake the  7×3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can.