Easy Pumpkin Bread with Streusel

Contributor: Mama Nichole

Makes 6 mini loaves, or 3 7×3-inch loaves


 This bread is AMAZINGLY moist. Make in mini loaves and give as gifts.

Here is your line up:
3 1/2 cups (445 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup canola or vegetable oil
1/2 cup apple sauce
1 1/2 cups sugar
1/2 cup  brown sugar, packed
4 eggs (or 1/4 cup ground flaxseeds combined with 3/4 cup water, for vegan/dairy free)
1 15-ounce can pumpkin puree
2/3 cup (167 ml) water

For the streusel  (optional, this bread is still amazing without it)
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup  pecans, walnuts, or any other nut, chopped
2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted (or margarine for vegan/dairy free*)
*when buying margarine for vegan/dairy free usage, be sure it’s actually vegan. I prefer Earth Balance

Let's get our bread on : 
To make the bread: Preheat oven to 350 degrees . Lightly spray 6 mini or 3 7×3-inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside.
In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.
To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in the pepitas or nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.
Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.
Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean. If making large loaves, bake all 3 7×3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can.