Pumpkin Raisin Walnut Bread

Fall is here and with it the flavor of pumpkin. This recipe makes a moist bread that's healthy and great for breakfast or snacks. It freezes well too. The bread turned out well even though I forgot to put in the brown sugar. The streusel was too sweet. I ended up scraping some of it off. August
 said it looked like mold. I included the recipe here for the streusel but lessened the amount  if you want to try it. I would suggest either use the brown sugar in the bread or the streusel on top but not both unless you like it really sweet. The kids loved this for breakfast.

Pumpkin Raisin Walnut Bread
Makes two regular  loaves or four mini loaves

1/4 cup vegetable oil

1/4 cup unsweeted applesauce

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar (leave out if making streusel topping)

3 large eggs

1 tsp. vanilla extract

15- 16 oz. can of pumpkin (if you use 14 oz. add a little extra applesauce to add moistness)

1 cup whole wheat flour

1 1/2 cups all purpose flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp. table salt

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 cup chopped walnuts or pecans

2/3 cup raisins

Streusel topping:

1/4 cup flour

1/4 cup sugar

2 Tbsp. cold unsalted butter cut into bits

1. Butter and flour two loaf pans or four mini loaf pans. Preheat oven to 350 degrees F.

2. In a large mixing bowl, beat together oil, applesauce, sugars, eggs and vanilla until well blended. I used a paddle attachment on my kitchen aid but you can also use an electric mixer or mix by hand.

3. Mix together the dry ingredients in a separate bowl.

4. Mix the dry ingredients into the wet ingredients until evenly distributed.

5. Fold in the walnuts and raisins.

6. If you are making streusel, mix flour, sugar and butter in a small bowl with your hands until coarse crumbs form. Sprinkle crumbs on loaves.

7. Bake for 30 minutes for mini loaves or 50-55 minutes for regular loaves until toothpick comes out clean. Cool on wire rack. Remove from pans. Slice and serve. If you want to freeze the loaves, wrap tightly in foil and place in a ziplock bag.