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pumpkin bread

Pumpkin Bread with Pistachio Streusel

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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

Bread
  • 1 cup pumpkin puree
  • 1 cup dates Use 3 Tbsp for streusel. Use remaining for pumpkin bread.
  • 1/2 cup maple syrup
  • 1/2 cup applesauce
  • 1/4 cup soy milk
  • 1 tsp vanilla
  • 2 tsp pumpkin pie spice
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder pinch salt.
Pistachio Streusel
  • 1/2 cup chopped pistachios
  • 1/2 cup rolled oats
  • 3 Tbsp date paste
  • 2 tbsp whole wheat flour
  • 2 tbsp runny almond butter
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
Optional
  • 1/4 cup pecans or walnuts or pistachios
  • 1/4 cup of powdered sugar
  • 1 banana for nice cream

Method
 

Pumpkin Bread
  1. Soak dates in boiling water for 15 minutes.
  2. Make applesauce (blend one apple in blender until it's a sauce. Add little bits of water as needed). Set aside.
  3. Mix all dry ingredients.
  4. Blend dates and just enough water to make a paste.
  5. Mix all wet ingredients.
  6. Slowly pour wet ingredients into dry ingredients and mix just until dry is wet. Don't overmix.
  7. Pour into loaf pan and let sit while making Pistachio Streusel
Pistachio Streusel
  1. Add all ingredients to a food processor or mixing bowl.
  2. Pulse in processor until just mixed and still crumbly.
  3. If using mixing bowl, stir with a fork until crumbly.
  4. Spoon on top of pumpkin bread mix.
  5. Cover pan. Bake at 350 degrees for 50-60 minutes, until a toothpick comes out clean.
Take cover off at 45 minutes (this lets the streusel become slightly crispy)
  1. Let cool 10-15 minutes.

Notes

Optional:
Fold 1/4 cup chopped pecans or pistachios to the bread mixture before baking. 
Sprinkle powdered sugar over the top before serving. 
It pairs well with banana nice cream (frozen banana in the blender with a 1/2 tsp of vanilla until ice cream consistency). 
Great with coffee!