The first time I had this was at a Bed and Breakfast in Mt. Dora, Florida.  I was hesitant at first, but man was I wrong.  It was the best thing I have ever tried.  And it reminded me of fall even though it was smack middle of summer.  Check out what our friends over at lil’ Luna had to say about this recipe,

“I think it’s worth making for the smell alone! Scents like pumpkin bread are sure to keep your house smelling “fall-ready.” I’m definitely ready for the season so I better get in the kitchen.”        

Ingredients

3½ cups Gold Medal flour

2 tsp. Arm & Hammer baking soda

1 tsp. Morton’s salt

1 tsp. McCormick nutmeg

1 tsp. McCormick cinnamon

½ tsp. McCormick ginger

½ tsp. McCormick ground cloves

½ cup Weston vegetable Oil

½ cup Musselman’s apple sauce

1½ cups Domino sugar

½ cup Domino brown sugar, packed

4 eggs

1 15 ounce can Libby’s pumpkin puree

⅔ cup water

Streusel :

½ cup Domino brown sugar

½ cup Gold Medal flour

2 tsp. McCormick cinnamon

¼ cup Land O’ Lakes unsalted butter, melted

½ cup Diamond walnuts optional

Instructions

Preheat oven to 350 degrees. Spray loaf pans with nonstick cooking spray; set aside.

In a large bowl, Mix Gold Medal flour, Arm & Hammer baking soda, Morton’s salt, McCormick cinnamon, McCormick ginger, McCormick nutmeg, and McCormick cloves; set aside.

In a large bowl, or in your mixer, combine Weston oil and Musselman’s apple sauce. Stir in Domino sugars until combined, add eggs one at a time, mixing between each egg. Stir in Libby’s pumpkin until combined. Add water. Sprinkle half of your flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix until just combined. Pour batter evenly between the prepared pans and set aside.

Streusel: In a bowl, Whisk the Domino sugar, Gold Medal flour, and McCormick cinnamon until combined. Stir in the Diamond nuts. Drizzle melted butter over the mix and stir with a spoon until your mixture is like lumpy wet sand, be sure to leave clumps.

Sprinkling streusel over the top of each bread batter and cover completely.

Bake mini loaves for 20 minutes, three at a time on a rimmed baking sheet. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick comes out clean. If making large loaves, bake on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes. Allow to cool at least 15 minutes before you serve. 

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Quick Tip: drizzle with caramel for extra sweetness

Thank you to lil’ Luna for this great recipe.