PUMPKIN BREAD WITH CINNAMON SUGAR STREUSEL

My 5-year-old and I have been straight up fangirling over this pumpkin bread.

Banana bread is usually our go-to but ever since this bad boy came into our lives it is all about the pumpkin!

We’re on our third loaf right now and I couldn’t wait a moment longer to hop on here and write the recipe up so y’all can join us in our obsession.

SO. FLIPPING. GOOD.

There’s an extra step that totally makes this bread, I wouldn’t dream of skipping it ever!

A quick little sauté of the canned pumpkin adds a full-bodied nuttiness to the pumpkin and completely transforms it.

Even better? We can totally make our pumpkin bread right in the pot!

It’s almost like we’re making luscious pumpkin butter for the base of our pumpkin bread.

The flavors are amazing!

Ingredients
PUMPKIN BREAD

• 1 cup all-purpose flour (120 grams)
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1 TBSP avocado oil (coconut oil works too)
• 1 cup unsweetened canned pumpkin puree (226 grams or 8 oz)
• 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp pumpkin pie spice blend
• 1/2 cup granulated sugar (100 grams)
• 1/2 cup light brown sugar, packed (100 grams)
• 2 oz cream cheese cut into 6 pieces
• 2 large eggs
• 1/8 cup milk

STREUSEL TOPPING

• 5 TBSP light brown sugar, packed
• 1 TBSP all-purpose flour
• 1 TBSP unsalted butter slightly softened if possible
• 3/4 tsp ground cinnamon
• 1/8 tsp salt

Instructions

1. Adjust oven rack to the center position and preheat oven to 350 degrees F. Grease a 9 by 5-inch loaf pan. 
2. Whisk together flour, baking powder, and baking soda in a bowl and set aside. For best results, measure flour by weight or use the spoon and sweep method for your flour.
3. ...........................

for full recipes please see : peasandcrayons.com

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