Pumpkin Streusel Bread

By kelseyll

Ingredients

• Streusel Topping:
• 1/4 c. chopped pecans or almonds
• 2 T. sugar
• 1 1/2 T. chilled butter, cut into small pieces
• 1/4 t. ground cinnamon
• Bread:
• 2 c. all-purpose flour
• 1/4 c. brown sugar
• 1 t. baking soda
• 1 t. salt
• 1/2 t. each ground cinnamon, ground cloves, and ground nutmeg
• 1 c. canned pumpkin (How to make Pumpkin Puree)
• 1/2 c. plain yogurt (How to make Homemade Yogurt)
• 1/2 c. honey
• 1/4 c. vegetable oil
• 1 t. vanilla extract
• 2 eggs

Details

Adapted from frugallivingnw.com

Preparation

Step 1

1. Preheat oven to 350°.
2. To make the topping, combine the nuts, sugar, butter, and ground cinnamon until crumbly. Set aside.
3. To make the bread, combine the dry ingredients (flour through nutmeg) in a large bowl. In another bowl, combine the wet ingredients (pumpkin through eggs); add the wet ingredients to the dry ingredients. Stir just until moist.
4. Spoon batter into a greased 9 x 5″ loaf pan or muffin pan; sprinkle with streusel topping and gently/barely push it into the batter to help it stay in place. Bake at 350° for about 1 hour (bread) or 20 minutes (muffins) or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a cooling rack.