Low Sodium Pumpkin Bread with Streusel

Total time1 hr 45 min

Prep time20 min

Cook time1 hr 5 min

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Ingredients

10 servings

For the bread

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp baking soda
½ tsp baking powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 cup pumpkin puree
¾ cup granulated sugar
¼ cup packed light brown sugar
2 large eggs
½ cup neutral oil (such as vegetable oil or canola oil)
¼ cup whole milk
1 tsp vanilla extract

For the streusel

½ cup all-purpose flour
⅓ cup packed light brown sugar
½ tsp ground cinnamon
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp unsalted butter, cold and cut into small cubes

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
2
Make the streusel: In a small mixing bowl, combine the 1/2 cup flour, 1/3 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Add the cold butter cubes and work them in with your fingertips, pressing and rubbing until the mixture forms coarse, pea-sized clumps with no dry flour remaining. Refrigerate while you make the batter.

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