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