Pumpkin Raisin Cinnamon Streusel Bread.

Pumpkin bread taken to the next level

Pumpkin Raisin Cinnamon Streusel Bread.

Cinnamon Streusel

  • 3/4 cup light, packed brown sugar
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5 tablespoons unsalted butter, melted

Pumpkin Raisin Bread

  • 1 cup pumpkin purée
  • 1/2 cup canola or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 tablespoon molasses
  • 1/2 cup black coffee
  • 1/8 cup milk
  • 3/4 cup light, packed brown sugar
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 cup purple raisins
  1. Preheat oven to 350 degrees F. Grease a 8×6” rectangular baking dish. Set aside.
  2. To make streusel, combine all streusel ingredients in a small bowl. Set aside.
  3. To make pumpkin raisin bread, in a large bowl, whisk together pumpkin, oil, eggs, vanilla, molasses, coffee, milk, and brown sugar. Stir in flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Be careful not to overmix. Fold in raisins. Pour mixture into baking dish. Sprinkle streusel on top.
  4. Bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool, slice, and serve. Eat!

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