Pumpkin Streusel Bread

Topping:
3/4 cup finely chopped roasted chestnuts or walnuts
3/4 cup packed light brown sugar
6 Tbsp flour
1 1/2 tsp ground cinnamon
6 Tbsp melted unsalted butter

Bread:
1 (15 oz) can pumpkin
3/4 cup canola oil
4 eggs, lightly beaten
2 cups sugar
3 cups all-purpose flour
3/4 tsp Kosher salt
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves (sometimes I just use a couple tsp of pumpkin pie spice)
2 cups chopped apples (McIntosh for tart flavor or Cortland for sweet flavor)
1 cup chopped roasted chestnuts or walnuts (optional)

Prepare the topping by blending chopped nuts, brown sugar, flour, cinnamon and butter in a small bowl until it resembles coarse cornmeal. Set aside.

Preheat oven to 350 degrees. Lightly grease two 8-1/2" by 4-1/2" loaf pans. Set aside. In a large bowl, whisk together pumpkin, oil, eggs, and sugar until well combined. Sift together dry ingredients and stir into pumpkin. Fold in apples and nuts. Pour into prepared pans. Divide streusel topping and sprinkle evenly on both pans. Bake 50-60 minutes or until tester inserted into center comes out clean.

Cool slightly in pans then transfer to a cooling rack. When cooled, you can either wrap loaves and refrigerate or freeze.

Makes 2 loaves