White Chocolate and Cranberry Pumpkin Bread with Streusel Topping

You might want to make two loafs of this one! One loaf only lasted one day in my house! This bread is made with rolled oats and less than half the amount of sugar of the regular recipe. It’s super moist, perfect for an afternoon treat!

INGREDIENTS

• 2 cups oat flour (grind whole oats in a blender or food processor)

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons pumpkin pie spice

• 2 large eggs

• 1 cup canned pumpkin puree

• 1/3 cup brown sugar or coconut sugar

• 1/2 cup unsweetened almond milk

• 1/4 cup melted coconut oil (olive oil works too)

• 1 teaspoon vanilla extract

• 1/3 cup white chocolate chips

• 1/3 cup dried cranberries

STREUSEL TOPPING

• 2 1/2 Tablespoons light brown sugar or coconut sugar

• 1/2 Tablespoon oat flour

• 1/2 Tablespoon butter, cold

• 1/2 teaspoon ground cinnamon

• pinch of salt

INSTRUCTIONS

1. Preheat oven to 350° F. Grease a 9x5 inch loaf pan with non-stick spray.

2. In a large bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice.

3. In a separate bowl, combine eggs, canned pumpkin, sugar, sugar, milk, oil and vanilla. Add wet ingredients to dry ingredients, along with the white chocolate chips and dried cranberries. Stir until just combined and no streaks of flour remain. Pour batter into prepared loaf pan. Top with streusel.

4. For the Streusel Topping: Combine brown sugar, flour, cinnamon and salt. Add the cold butter and using your clean hands rub ingredients together until it resembles a soft crumble.

5. Bake 55 to 60 minutes or until a toothpick inserted in centre comes out clean. Remove from oven and cool in pan.

   Yields: 1 loaf

Make sure to tag me @miaharrisnutrition if you make this!

Enjoy!

xx

Mia