1 (14 ounce) can pumpkin puree or 1 3/4cups home-made pumpkin puree
1⁄2cupbrown sugar
1⁄2cupsugar
2eggs
1⁄4cupunsalted butter, melted
3tablespoonscream sherry or 3 tablespoonsdark rum
2tablespoonsavocado oil or 2 tablespoons organic canola oil
2teaspoonsvanilla extract
1 1⁄2cups white whole wheat or 1 1/2cupswhole wheat pastry flour
1cupall-purpose flour
2teaspoonsbaking powder
1teaspooncinnamon
1⁄2teaspoonbaking soda
1⁄2teaspoonsalt
1⁄2teaspoonnutmeg
cinnamon, streusel
1⁄4cupold fashioned oats
2tablespoonsall-purpose flour
2tablespoonsbrown sugar
1tablespoonunsalted butter, softened
1⁄2teaspooncinnamon
NUTRITION INFO
Serving Size: 1 (73) g
Servings Per Recipe:18
Calories: 192.9
Calories from Fat 51 g27 %
Total Fat 5.8 g8 %
Saturated Fat 2.5 g12 %
Cholesterol 29.1 mg 9 %
Sodium 151.4 mg 6 %
Total Carbohydrate32.5 g 10 %
Dietary Fiber 2.3 g9 %
Sugars 13.7 g54 %
Protein 3.4 g 6 %
DIRECTIONS
Preheat oven to 350 degrees. Coat a loaf pan with cooking spray.
MAKE BREAD BATTER.
Beat pumpkin, brown sugar, sugar, egg, melted butter, sherry or rum, oil and vanilla in a mixing bowl on medium speed until creamy and smooth.
Whisk whole-wheat flour, all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl. Add dry mixture to the pumpkin mixture and gently blend on slow until just combined. Spread batter in loaf pan.
MAKE STREUSEL TOPPING.
Mix oats, 2 tablespoons all purpose flour, 2 tablespoons brown sugar, softened butter and 1/2 teaspoon cinnamon in a small bow until crumbly. Top the batter with the streusel topping.
BAKE BREAD.
Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 55 to 60 minutes. To remove from the oven, slide onto a pizza peel or un-rimmed baking sheet to handle. Let cool completely on wire rack.
NOTES.
This bread can be kept at room temperature for three to four days. Once it is completely cool, wrap it in two layers of plastic wrap.
To Freeze the Pumpkin Bread: Wrap in several layers of plastic wrap then seal it in a resealable freezer gallon bag. Tip: press the air out of the bag before sealing it shut! You can freeze this bread for up to a month without any changes to the breads texture. To thaw it, unwrap it and let it sit on a wire rack for two to three hours.
To rewarm the bread, wrap it in foil or set it on a baking sheet. Place it in a 300 degree oven for 20 minutes.
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