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Pumpkin Oat Bread with Walnut Streusel Topping Recipe


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     Pumpkin Oat Bread with Walnut Streusel Topping

Category   Desserts - Breads
Sub Category   None
Servings   16

1.5 cups white whole wheat flour
1 cup rolled oats
3/4 cup packed brown sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
1 cup canned pumpkin
1/3 cup low fat buttermilk
1/4 cup melted coconut oil (can use canola or vegetable oil)
1 tsp vanilla
2 large eggs, lightly beaten
3 tbsp dark brown sugar
2 tbsp white whole wheat flour
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tbsp chilled butter
1/4 cup walnuts

Preheat oven to 350. To make the streusel topping, cut together in a medium bowl, 3 tbsp brown sugar, 2 tbsp flour, nutmeg, cinnamon, and chilled butter. You want this mixture to be crumbly. Set aside.
In a larger bowl, combine remaining flour, rolled oats, remaining brown sugar, baking powder, baking soda, pumpkin seasoning, and salt. Make a well in the center and set aside. In a medium bowl, combine pumpkin, buttermilk, oil, vanilla, and eggs.
Add pumpkin mixture to the well of the dry ingredients and mix just until moist and combined. Pour bread batter into an 8x4 loaf pan sprayed with cooking spray. Sprinkle streusel topping on top.
Bake 50 minutes or until wooden pick inserted in the center comes out clean. You don't want to over bake this bread because it will be dry. Let cool in pan for 10 minutes then finish cooling on a wire bakers rack. Cut into 16 slices.

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