Cranberry Nut Pumpkin Loaves

Preheat the oven to 350 degrees F (180 degrees C). Grease 3 mini loaf pans (5 3/4 x 3 1/4 x 2").

To make the streusel, in a small bowl combine the Unsalted Butter (2 1/2 Tbsp), All-Purpose Flour (4 Tbsp), Brown Sugar (2 Tbsp) and Simply Organic Cinnamon, Ground (1/2 tsp)

Mix together with your fingertips until butter is incorporated into the dry ingredients. Add Old Fashioned Rolled Oats (4 Tbsp) and Walnuts (4 Tbsp) and mix thoroughly to combine. Set aside.

In a large mixing bowl, using a mixer combine the Granulated Sugar (1 1/2 cups), Vegetable Oil (1/2 cup) and Eggland's Best Classic Eggs (2) until smooth.

Add the Canned Pumpkin Purée (1 cup) and mix to combine.

In a bowl sift All-Purpose Flour (1 cup), Whole Wheat Flour (3/4 cup), Baking Powder (1/2 tsp), Baking Soda (1 tsp), Salt (1/2 tsp), Simply Organic Cinnamon, Ground (1/2 tsp), Ground Cloves (1/4 tsp), Ground Mace (1/4 tsp), Ground Nutmeg (1/2 tsp) and Ground Allspice (1/2 tsp).

Add half of the dry ingredients to the pumpkin mixture and mix on medium low until just combined. Add half of the Water (1/3 cup) and mix. Add the rest of the flour mixture and mix until just combined, followed by the remainder of the water.

In the small bowl that contained the flour mixture, add the Fresh Cranberries (1 2/3 cups) and sprinkle with the remaining All-Purpose Flour (2 tsp). Toss to coat.

Add to the pumpkin mixture along with the Walnut (1 cup). Stir into the batter.

Divide the batter equally between the three loaf pans. Evenly sprinkle streusel topping over each loaf.

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.

Slice, serve and enjoy!