To me one of the best things about fall is the baking. Filling our home with the familiar warmth and comforting smells that only this time of year can bring makes me think of spending time in the kitchen with my grandmothers and thanksgivings spent with family. I made this bread a few weeks ago (my first fall recipe of the year) to bring to my brother, parents and grandmothers and I know it’s going to get made many more times before autumn is over! To me, there  is nothing better on a fall morning than curling up with a cup of coffee and a moist, dense and spiced piece of pumpkin bread. This one’s made even better with the addition of a delicious streusel that also gives a little boost of protein with the pumpkin seeds and pecans.



makes 2 large loaves or 6 mini loaves

For the bread:

3/12 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1 tsp freshly grated nutmeg

1 tbsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 cup safflower oil (can substitute vegetable oil)

1/2 cup apple sauce

1 1/4 cup granulated sugar

2/3 cup packed dark brown sugar (can substitute light brown sugar)

4 large eggs

15 oz can pumpkin puree

2/3 cup water

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