I have a confession to make... I almost hate pumpkin. Pumpkin anything. That being said, when I find something I don't like, I try to find a way to like it. So I decided to add some spices to help adjust the taste a little and fell in love with it! There's just a hint fo pumpkin with wonderful strong (but not too strong ;) ).


KEY INGREDIENTS

Spices: In this recipe we used allspice, cinnamon, ginger, cloves, cardamom, and nutmeg. I don’t have chai spice but if you do 2 Tbsp instead!

Pumpkin: Pumpkin puree from the store works great in this recipe, but so does homemade!

Milk: Adds moisture to the bread so that it doesn’t become too dense.

Oil: Keeps the bread moist and creates a nice crumb in the bread too.

How to

Preheat your oven to 350 degrees and line a loaf pan. It is super important to preheat your oven and it’s even ok to let it sit and warm up even longer to make sure the whole inside is nice and filled with hot air so the bread will cook evenly.

Prepare your loaf pan: I always try to be extra safe because it kills me when it sticks to the pan! I grease my pan then line with a strip of parchment paper along the bottom and sides (like a U ). Set aside.

Next, in a large bowl mix the flour, salt, sugar, baking powder, baking soda, and all the spices together until well combined.

Create a little pocket/well in the bowl so that there is a place in the center of the dry mixture. Add the pumpkin, eggs, milk, oil and vanilla. Mix until just combined. Pour into your prepared loaf pan.

To make the streusel melt the butter and add it to the oats, flour, brown sugar, cinnamon and salt until crumbly. Sprinkle it on top of the mixture in the pan and bake for 30 minutes. Cover the bread with foil and bake for another 15 minutes. Covering it with foil for that last part helps the bread to continue to cook without the top getting too brown or burnt.

Let cool in the pan for 10 minutes then pull out and let cool completely before eating! We love toasting it and adding butter and honey to ours!