Pumpkin Cinnamon Bread with Streusel Topping

Bread is one of my favorite things to bake, with so many different flavors it's hard to decide what to make next. Now that Fall is here I have been craving something with pumpkin in it and since I had an opened can of pumpkin in the fridge from making some pumpkin spice creamer for my morning coffee, I knew pumpkin bread would be the way to go. I'm not a huge fan of too much pumpkin and since I couldn't find a pumpkin bread recipe that looked good, I decided to go with a cinnamon recipe and add pumpkin into that. What a great decision that was. This bread is moist and the streusel topping I topped it with gives it an extra sweetness and crunch that I hope you will love. 

This recipe was adapted from Redfly Creations: The Amazing Amish Cinnamon Bread Alternative (found here http://www.redflycreations.com/2012/10/the-amazing-amish-cinnamon-bread.html) 

Batter: 

1 cup of butter, softened

2 cups of sugar ( I only used 1 1/2)

2 eggs

2 cups of buttermilk

 (if you don't have buttermilk put 2 Tablespoons of vinegar or lemon juice in measuring cup then add milk to make 2 cups, or try plain yogurt)

4 cups of all purpose flour

2 teaspoons of baking soda

2 teaspoons of cinnamon

1/2 teaspoon of nutmeg

1 teaspoon of vanilla

1 15-oz can of pureed pumpkin (not pie filling)

Cinnamon Sugar Mixture:

2/3 cup of sugar

2 teaspoons of cinnamon

Streusel Topping:

1/4 cup of flour

1/3 cup brown sugar

1 tsp. cinnamon (optional)

3-4 Tbs. cold butter

Cream together butter, 2 cups of sugar, and eggs.  Add buttermilk, flour, baking soda, pumpkin, cinnamon, vanilla, and nutmeg.  Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).  Mix in separate bowl the 2/3 c sugar and cinnamon.  Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.  Add remaining batter to pans; sprinkle with last of cinnamon topping.  Swirl with a knife. For the streusel topping mix together with a fork or your fingers until crumbly then top each loaf with half of the mixture. Bake at 350 degrees for 45- 50 min.  or until toothpick tester come clean.  *Note: The recipe says 50 minutes but with the addition of pumpkin my bread took a little more than an hour to bake.

Cool in pan for 20 minutes before removing from pan.