Pumpkin bread : - Butter - Granulated sugar & brown sugar - Eggs - Fresh pumpkin puree - Flour - Pumpkin spice - Baking powder & Baking soda Streusel topping : - Flour - Almond flour - - Brown sugar - Unsalted butter - Cinnamon ground - Sea salt
Mix all the ingredients in a bowl to form a dough, then crumble coarsely and store in the fridge.
In a large bowl, beat the melted butter with the sugar and brown sugar. Then add the eggs and pumpkin purée and mix until you have a smooth liquid batter.
Add the flour, baking powder, baking soda and pumpkin pie spice mix and fold in gently.
Pour the pumpkin bread batter into a loaf pan lined with parchment paper.
Remove the streusel from the fridge and sprinkle over the top of the pumpkin bread batter.
Bake in an oven preheated to 350°F/ 175°C for about 1 hour, then leave the pumpkin bread to cool completely before removing it from the pan.
This muffin version of pumpkin bread is also delicious, perfect for breakfast.