Pumpkin Streusel Bread

Aug 1

Servings: 10 | Prep: 15 min | Cook Time: 55 min

INGREDIENTS

2 ripe bananas mashed
¾ cup pumpkin puree
¼ cup Greek yogurt plain or vanilla
2 eggs
½ cup applesauce unsweetened
2 oz low fat cream cheese softened
2 cups oat flour
½ cup old-fashioned oats
1 tsp. baking powder
½ tsp. baking soda
1/4 cup honey
1 tsp. vanilla extract
1 tsp. all spice
Topping
3 tbsp. all-purpose flour
¼ cup lite brown sugar
2 tbsp. butter melted
¼ tsp. cinnamon
¼ cup walnuts chopped

Pumpkin recipes are a staple in our household during the fall season and this pumpkin bread with streusel topping fits the bill perfectly. Moist and full of flavor then topped with brown sugar streusel with a sprinkle of walnuts makes for the perfect breakfast, snack or dessert.

Either grab that can from your pantry or go to the store and buy a can because this is the best pumpkin bread ever!

Bananas. Is it just me or does everyone end up with leftover ripe bananas at the end of the week that you feel guilty throwing out? These muffins are the perfect way to use up leftover ripe bananas you have hanging around.
Pumpkin Puree. Be sure to get pumpkin puree, not pumpkin pie mix. Pumpkin pie mix will have added sugar.
Greek Yogurt. Adds a little protein and makes the bread extra soft and moist.
Eggs. They give the muffins structure and moisture while binding everything together.
Unsweetened Applesauce. This is a great substitute for oil in baking recipes to decrease the fat and calories but keep the moistness of the muffin. When substituting applesauce for oil in baking, the ratio is typically 1:1. So if the recipe calls for 1/4 cup of oil, use 1/4 cup of applesauce. This works perfectly with muffins and quick breads.
Cream Cheese. The “secret” ingredient. I’ve been on this kick of adding cream cheese to bakes good and other meals. I just love the creamy texture it gives to the bread.
Oat Flour. Feel free to use all-purpose flour, wheat flour or oat flour. To make my oat flour I take quick oats place them in a NutriBullet or food processor and pulse until it becomes flour consistency. Then measure the flour out. Bam! Oat flour.
Old-Fashioned Oats. In addition to the oat flour I like to add some actual oats for some texture to the bread.
Baking soda and baking powder. A leveling agent that provides lift and helps the top of the muffins rise.
Honey. Adds sweetness. Honey will also increase the moistness and softness in the muffins.
Nuts. I prefer to use walnuts; however you an use whatever nut (or seed) you love or have on hand.
Vanilla. Doesn’t everyone add vanilla extract to all baking for added flavor?
Spices. Ground cinnamon and salt provided some added flavor.

DIRECTIONS

Preheat oven to 350°F. Spray a 9 x 5 loaf pan with non-stick cooking spray.
Combine mashed bananas, pumpkin puree, Greek yogurt, eggs, applesauce, honey and vanilla in a large bowl. Mix together until well combined. Set aside.
Combine oat flour, oats, baking powder, baking soda, spices and salt in a medium bowl and stir well.
Add flour mixture to the banana and pumpkin mixture. Stir until well combined.
Pour batter into loaf pan.
Topping

Combine flour, brown sugar, butter, cinnamon and chopped walnuts in a small bowl. Mix until well combined.
Sprinkle the streusel topping over the top of the pumpkin loaf.
Place pumpkin loaf in the oven and bake for 55-60 minutes or until a toothpick in the middle comes out clean.
Remove from oven and let cool before cutting. Enjoy!