Maple Streusel Pumpkin Bread with LOVIN' MY PUMPKIN Sugar

Pumpkin bread, but make it a little extra cozy. This maple-sweetened loaf gets a buttery oat streusel topping and a SALTOPIA twist: LOVIN' MY PUMPKIN Pumpkin Spice Sugar in place of the granulated sugar. It goes into both the batter and the topping, so every slice gets a little pumpkin-spice love.

Makes: One 9- x 5-inch loaf
Bake time: About 1 hour and 15 minutes
Cooling time: 10 minutes in the pan, then about 1 hour and 30 minutes on a rack

Ingredients

• Cooking spray
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 2 1/4 cups all-purpose flour (about 9 5/8 ounces), divided
• 1 1/4 teaspoons ground cinnamon, divided
• 3/4 teaspoon plus a pinch of kosher salt, divided
• 1 cup SALTOPIA LOVIN' MY PUMPKIN Sugar, divided: 3/4 cup for the batter and 1/4 cup for the streusel
• 1/2 cup plus 2 tablespoons unsalted butter, softened and divided
• 2 large eggs
• 1/2 cup plus 1 tablespoon pure maple syrup, divided
• 1 (15-ounce) can pumpkin puree
• 1/4 cup uncooked rolled oats

Directions

1. Preheat your oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray and set aside.
2. In a medium bowl, whisk together the baking soda, pumpkin pie spice, baking powder, 2 cups flour, 1 teaspoon cinnamon, and 3/4 teaspoon kosher salt.
3. Using an electric mixer on medium speed, beat 3/4 cup LOVIN' MY PUMPKIN Sugar with 1/2 cup softened butter until smooth and pale, about 2 minutes. Scrape down the sides of the bowl as needed.
4. With the mixer on medium speed, gradually add the eggs and 1/2 cup maple syrup. Beat until combined, about 1 minute. Add the pumpkin puree and beat for about 30 seconds, until combined.
5. Add the flour mixture and beat on low speed until just combined, about 30 seconds. Transfer the batter to the prepared loaf pan.
6. For the streusel, stir together the oats, remaining 1/4 cup flour, remaining 1/4 cup LOVIN' MY PUMPKIN Sugar, remaining 1 tablespoon maple syrup, remaining 1/4 teaspoon cinnamon, and pinch of kosher salt in a small bowl. Add the remaining 2 tablespoons softened butter and mash with a fork until combined.
7. Scatter the streusel evenly over the batter, pressing gently to help it adhere. Bake for about 1 hour and 15 minutes, until a wooden pick inserted into the center comes out clean with a few moist crumbs.
8. Let the loaf cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the rack before slicing, about 1 hour and 30 minutes.

Pro Tip: Use pumpkin puree, not pumpkin pie filling, and give the loaf time to cool before slicing. Pair a slice with your favorite coffee for a cozy fall treat.