Pumpkin Bread

Ingredients:

For the Streusel:

• 1/2 cup flour
• 1/4 cup light brown sugar
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

For the Bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 1/3 cups pumpkin purée
• 1/2 cup plus 2 tablespoons sugar
• 1/2 cup plus 2 tablespoons light brown sugar
• 2/3 cup vegetable oil
• 2 eggs
• 1 teaspoon pure vanilla extract

Directions:

For the Streusel:

1. In a small bowl, mix together the flour, sugars and cinnamon.
2. Add in the melted butter and mix until crumbly and fully incorporated. Use your hands if necessary. Set aside.

For the Bread:

1. Preheat the oven to 350F. Grease a 9x13 inch bread pan and line with parchment paper, leaving wings on the two longest sides to make it easier to remove later. Set aside.
2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon. Set aside.
3. In a separate medium mixing bowl, add the pumpkin purée, sugars, eggs, vegetable oil and vanilla. Whisk together until fully incorporated.
4. Add the wet mixture to the dry mixture and whisk until fully incorporated, making sure not to over-mix.
5. Add the batter to your prepared dish and sprinkle the streusel over the top in an even layer. You can use as much or as little topping as you prefer.
6. Bake for about an hour (if using an aluminum pan) or until a toothpick inserted comes out clean. Bake for about and hour and a half if using a stoneware or glass pan.
7. Allow to cool for about 20-30 minutes in the baking dish. Using the flaps of parchment paper, remove the bread and allow to finish cooling for about an hour on a wire rack.

*Store in an airtight container for up to 3 days at room temperature or in the fridge for up to one week.

Serves: 6-8