A moist and delicious loaf topped off with a pepita streusel. Use pumpkin or squash puree. Pureed butternut, buttercup, kabocha or red kuri squash will work beautifully.
Preheat oven to 350°F (180°C). Lightly grease and flour a 9x5-inch loaf pan or line with parchment paper.
Prepare pepita streusel by combining brown sugar, flour and pie spice. Mix in melted butter and pepitas stirring until well combined. Set aside
Mix all purpose flour, whole wheat flour, baking powder, baking soda, pie spice and orange zest in a large bowl.
In a separate bowl, whisk eggs with oil, granulated sugar, brown sugar, orange juice, vanilla extract and pumpkin puree.
Add wet ingredients to dry ingredients stirring just until moistened.
Spoon half the batter into the prepared pan and sprinkle with half the pepita streusel.
Add remaining batter and top with remaining streusel pressing topping down lightly.
Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. (If the bread begins to brown too much before it’s fully baked, lay a piece of aluminum foil on top.)
Cool in the pan for 15 minutes and then transfer to a wire rack to cool completely before slicing.
Enjoy!
Notes
As an alternative to pie spice add 1/4 tsp nutmeg, 1/4 tsp ginger and 1/2 tsp cinnamon.Makes 1 loaf