Ingredients
3½cupsflour
2tspbaking soda
1tspsalt
1tspnutmeg
1tspcinnamon
½tspginger
½tspground cloves
½cupvegetable oil
½cupapple sauce
1½cupssugar
½cupbrown sugar,packed
4eggs
15ozpumpkin puree
⅔cupwater
½cupbrown sugar
½cupflour
2tspcinnamon
¼cupunsalted butter,melted
½cupwalnuts,optional
Preparation
Preheat oven to 350 degrees F. Spray loaf pans with nonstick cooking spray; set aside.
In a large bowl, Mix flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
In a large bowl, or in a mixer, combine oil and apple sauce. Stir in sugars until combined, and add eggs one at a time, mixing between each egg.
Stir in pumpkin until combined. Add water. Sprinkle half of the flour mixture over the wet ingredients and mix until just combined.
Add the remaining flour mixture, and mix until just combined. Pour batter evenly between the prepared pans and set aside.
In a bowl, Whisk the sugar, flour, and cinnamon until combined. Stir in the nuts. Drizzle melted butter over the mix and stir with a spoon until the mixture is like lumpy wet sand, be sure to leave clumps.
Sprinkle streusel over the top of each bread batter and cover completely.
Bake mini loaves for 20 minutes, three at a time, on a rimmed baking sheet. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick comes out clean.
If making large loaves, bake on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes. Allow to cool at least 15 minutes before serving.
