White Chocolate Pumpkin Bread /Crunchy Streusel Topping

By srumbel

his Pumpkin Bread is so soft and tender and the streusel topping is sweet, buttery and crunchy. The white chocolate chips dissolve into the bread and you get little pockets of creamy goodness. This makes an awesome breakfast on day 2 :)
from eatcakefordinner.com

Ingredients

• Streusel Topping:
• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 3/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• pinch of ground clove, opt.
• 2 eggs
• 1 c. canned pumpkin puree
• 3/4 c. sugar
• 1/2 c. light brown sugar, packed
• 1/2 c. milk
• 1/4 c. vegetable or canola oil
• 1 tsp. vanilla extract
• 1/2 c. white chocolate chips
• 2 1/2 Tbl. light brown sugar
• 1/2 Tbl. all-purpose flour
• 1/2 Tbl. unsalted butter, cold
• 1/2 tsp. ground cinnamon
• pinch of salt

Preparation

Step 1

Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and clove. In a separate bowl, combine eggs, canned pumpkin, sugar, brown sugar, milk, oil and vanilla. Add wet ingredients to dry ingredients, along with the white chocolate chips and stir until just combined and no streaks of flour remain. Pour batter into a well-greased (or line with parchment) 9x5-inch loaf pan. Top with streusel. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, then remove to a wire rack and cool completely.

For the Streusel Topping: Combine brown sugar, flour, cinnamon and salt. Add the cold butter and using your clean hands, rub ingredients together until it resembles coarse sand.