Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Grease 3 mini loaf pans (5 3/4 x 3 1/4 x 2").
Step 2
To make the streusel, in a small bowl combine the
Unsalted Butter (35 g)
,
All-Purpose Flour (30 g)
,
Brown Sugar (25 g)
and
Ground Cinnamon (1 g)
Step 3
Mix together with your fingertips until butter is incorporated into the dry ingredients. Add
Old Fashioned Rolled Oats (20 g)
and
Walnuts (30 g)
and mix thoroughly to combine. Set aside.
Step 4
In a large mixing bowl, using a mixer combine the
Granulated Sugar (300 g)
,
Vegetable Oil (120 mL)
and
Eggs (2)
until smooth.
Step 5
Add the
Canned Pumpkin Purée (225 g)
and mix to combine.
Step 6
In a bowl sift
All-Purpose Flour (125 g)
,
Whole Wheat Flour (90 g)
,
Baking Powder (2 g)
,
Baking Soda (5 g)
,
Salt (3 g)
,
Ground Cinnamon (1 g)
,
Ground Cloves (as needed)
,
Ground Mace (as needed)
,
Ground Nutmeg (1 g)
and
Ground Allspice (as needed)
.
Step 7
Add half of the dry ingredients to the pumpkin mixture and mix on medium low until just combined. Add half of the
Water (80 mL)
and mix. Add the rest of the flour mixture and mix until just combined, followed by the remainder of the water.
Step 8
In the small bowl that contained the flour mixture, add the
Fresh Cranberries (170 g)
and sprinkle with the remaining
All-Purpose Flour (5 g)
. Toss to coat.
Step 9
Add to the pumpkin mixture along with the
Walnuts (125 g)
. Stir into the batter.
Step 10
Divide the batter equally between the three loaf pans. Evenly sprinkle streusel topping over each loaf.
Step 11
Place the mini loaf pans on a baking sheet and bake for 45 to 50 minutes or until a cake tester comes out clean. Remove from oven and cool on a wire rack.
Step 12
Slice, serve and enjoy!
