I just love pumpkin bread. But pumpkin bread with almond streusel may have just sent me over the top in eating bliss. Since we are eating gluten free to improve our health, I’ll substitute Gluten Free all-purpose flour, and baking powder. To make this delicious bread check out Broma Bakery. Not only do they have some amazing recipes but the photography of the food is just beautiful as well.
“For the bread:
1 3/4 cups all-purpose flour
3/4 cup sugar
1 cup pumpkin puree
6 tablespoons butter, softened
1/4 cup plain, whole-milk yogurt
2 eggs, room temperature
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
For the streusel:
1/3 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
5 tablespoons cold, unsalted butter, cut into small chunks
1 cup chopped, lightly toasted almonds
Preheat the oven to 350ºF. Butter and flour a medium-sized loaf pan.
In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add in the pieces of butter, and using a pastry cutter, or 2 knives, cut the butter into the flour mixture until coarse crumbs have formed. Mix in the toasted almonds.
Then, in a medium bowl, combine the flours, baking soda, powder, salt, sugar, and spices. In a seperate bowl, cream the butter using an electric mixer on medium speed. Then add the eggs, yogurt, and vanilla. Fold in the pumpkin puree. Gradually fold in the flour mixture in three additions, stirring between each. Pour half of the batter into the loaf pan, then top with about 1/3 of the streusel. Pour in the rest of the batter, then top with the remaining 2/3 of the streusel.
Bake for 55 minutes, or until a knife inserted in the center comes out clean. Cool and serve!”