Pumpkin Streusel Bread

• Vegetarian

• Produce

  • 1/2 tsp Ginger
  • 1 15 ounce can Pumpkin puree

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1/2 cup Apple sauce

• Baking & Spices

  • 2 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/2 cup Brown sugar
  • 3 tsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 4 cups Flour
  • 1 tsp Nutmeg
  • 1 tsp Salt
  • 1 1/2 cups Sugar

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 1/2 cup Walnuts optional

• Dairy

  • 1/4 cup Butter, unsalted

• Liquids

  • 2/3 cup Water

Found on lilluna.com

Ingredients

• 3½ cups flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• ½ tsp. ginger
• ½ tsp. ground cloves
• ½ cup vegetable Oil
• ½ cup apple sauce
• 1½ cups sugar
• ½ cup brown sugar, packed
• 4 eggs
• 1 15 ounce can pumpkin puree
• ⅔ cup water
• Streusel :
• ½ cup brown sugar
• ½ cup flour
• 2 tsp. cinnamon
• ¼ cup unsalted butter, melted
• ½ cup walnuts optional

Directions

• Preheat oven to 350 degrees. Spray loaf pans with nonstick cooking spray; set aside.
• In a large bowl, Mix flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
• In a large bowl, or in your mixer, combine oil and apple sauce. Stir in sugars until combined, add eggs one at a time, mixing between each egg. Stir in pumpkin until combined. Add water. Sprinkle half of your flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix until just combined. Pour batter evenly between the prepared pans and set aside.
• Streusel: In a bowl, Whisk the sugar, flour, and cinnamon until combined. Stir in the nuts. Drizzle melted butter over the mix and stir with a spoon until your mixture is like lumpy wet sand, be sure to leave clumps.
• Sprinkling streusel over the top of each bread batter and cover completely.
• Bake mini loaves for 20 minutes, three at a time on a rimmed baking sheet. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick comes out clean. If making large loaves, bake on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes. Allow to cool at least 15 minutes before you serve.