Pumpkin streusel bread
 

Perfect healthy gift from the kitchen for the holidays, whole grain pumpkin bread with classic eggnog flavor, topped with cinnamon streusel.





INGREDIENTS

BREAD

• 1 14-ounce can pumpkin puree, or 1 ¾ cup home-made pumpkin puree
• 1/2 cup brown sugar
• ½ cup sugar
• 2 eggs
• ¼ cup unsalted butter, melted
• 3 tablespoons cream sherry or dark rum
• 2 tablespoons avocado oil or organic canola oil
• 2 teaspoons vanilla extract
• 1 ½ cups white whole wheat or whole-wheat pastry flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon nutmeg

CINNAMON STREUSEL

• ¼ cup old-fashioned oats
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter, softened
• ½ teaspoon cinnamon

INSTRUCTIONS

Preheat oven to 350 degrees. Coat a loaf pan with cooking spray.

MAKE BREAD BATTER

Beat pumpkin, brown sugar, sugar, egg, melted butter, sherry or rum, oil and vanilla in a mixing bowl on medium speed until creamy and smooth.
Whisk whole-wheat flour, all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl. Add dry mixture to the pumpkin mixture and gently blend on slow until just combined. Spread batter in loaf pan.

MAKE STREUSEL TOPPING

Mix oats, 2 tablespoons all purpose flour, 2 tablespoons brown sugar, softened butter and 1/2 teaspoon cinnamon in a small bow until crumbly. Top the batter with the streusel topping.

BAKE BREAD

Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 55 to 60 minutes. To remove from the oven, slide onto a pizza peel or un-rimmed baking sheet to handle. Let cool completely on wire rack.


NUTRITION

SERVING SIZE: 1/12 loafCALORIES: 277SUGAR: 21 gFAT: 10 gCARBOHYDRATES: 41 gFIBER: 3 gPROTEIN: 5 g