Pumpkin Streusel Bread

Makes 2 loaves

Once cooled, you can serve this sweet bread immediately, or wrap the loaves and refrigerate or freeze them until ready to use.

Ingredients

Streusel Topping
3/4 cup finely chopped roasted chestnuts or walnuts
3/4 cup light brown sugar
6 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted

Pumpkin Bread
1 (15-ounce) can pumpkin
3/4 cup canola oil
4 eggs, lightly beaten
2 cups sugar
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups chopped McIntosh or Cortland apples
1 cup chopped roasted chestnuts or walnuts (optional)

Method

For the topping, put chestnuts, sugar, flour, cinnamon and butter into a small bowl and mix with your hands, pressing the butter into the other ingredients with your fingers until it resembles coarse cornmeal. Set topping aside. For the pumpkin bread, preheat oven to 350°F. Lightly grease two 8 1/2-inch x 4 1/2-inch loaf pans. Set aside. In a large bowl, whisk together pumpkin, oil, eggs, and sugar until well combined. Sift flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves together in a large bowl, then stir into pumpkin mixture. Fold in apples and chestnuts. Pour batter into prepared pans. Divide streusel topping and sprinkle evenly in both pans. Bake 50 to 60 minutes, or until tester inserted into center comes out clean. Cool slightly in pans then transfer loaves to a cooling rack.

Nutrition

Per Serving: 490 calories (200 from fat), 23g total fat, 4.5g saturated fat, 7g protein, 68g total carbohydrate (3g dietary fiber, 41g sugar), 70mg cholesterol, 310mg sodium

http://www.wholefoodsmarket.com/recipes/1478