This recipe was trialed and photoed by nika of Paper Palate and Nika's Culinaria. The recipe is from the new cookbook, "Olive Oil Baking" by Lisa Sheldon. It should be noted that the cookbook is not dairy-free. "This bread is delicious and perfect for this time of year! Because of the pumpkin, it is very moist and would do nicely as a cake as well. I actually forgot to put the streusel topping on it before baking so I toasted the topping mix separately and then added it on top before shooting the photo. I also added a sugar glaze."
Pumpkin Streusel Bread Ingredients: 2 T brown sugar
1 T all purpose flour
1/2 teaspoon cinnamon
1 T olive oil 1 C all purpose flour
1/2 C whole wheat pastry flour
1/2 teaspoon salt
1 C sugar
1 teaspoon baking soda
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon allspice
1C canned pumpkin
1/2 C olive oil
2 eggs, beaten
1/4 C [milk alternative - such as rice milk] or water
1 teaspoon vanilla extract
1/2 chopped walnuts (we used none - we have bad nut allergies) Directions:
Preheat oven to 350 F and coat a 9X5 inch loaf pan with cooking spray or oil. We used a 9 inch cake pan! In a small bowl, combine all four topping ingredients and rub together in fingers until crumbly. In a large bowl, whisk together the flours, salt, sugar, baking soda, nutmeg, cinnamon, ginger, and allspice. In a separate bowl, mix the pumpkin, olive oil, eggs, milk, and vanilla. Add the dry ingredients and combine but do not over mix. Pour into the prepared pan, sprinkle the topping evenly over the surface. Bake some 50-60 minutes, until a toothpick into the center of the bread comes out clean. Cool in the pan for 5 minutes and then remove to a cooling rack. Photo Credit: Nika, Paper Palate and Nika's Culinaria
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