Cinnamon Streusel-Topped Pumpkin Bread

Make a spicy pumpkin bread with a boost of whole grain cereal in the bread and the crunchy streusel top.

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Prep Time 20 min
Total Time 3 hr 20 min
Servings 32

Ingredients

Bread

1: cup Cinnamon Burst Cheerios® cereal, coarsely crushed

4: cups Gold Medal® all-purpose flour

1 1/2: teaspoons pumpkin pie spice

1: teaspoon baking soda

1: teaspoon salt

2: cups granulated sugar

3/4: cup butter or margarine, softened

4: eggs

1/2: cup water

1: can (15 oz) pumpkin (not pumpkin pie mix)

Streusel Topping

1: cup Cinnamon Burst Cheerios® cereal, coarsely crushed

1/2: cup chopped pecans

2: tablespoons Gold Medal® all-purpose flour

2: tablespoons packed brown sugar

2: tablespoons butter or margarine, softened

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Directions

1 Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
2 In medium bowl, stir 1 cup cereal, 4 cups flour, the pumpkin pie spice, baking soda and salt; set aside.
3 In large bowl, beat granulated sugar and 3/4 cup butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Beat in eggs, water and pumpkin just until blended. Stir in flour mixture. Pour into pans; spread evenly.
4 In medium bowl, mix streusel topping ingredients using fork or pastry blender until crumbly. Sprinkle evenly over batter in pans; press slightly.
5 Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.

EXPERT TIPS

Expert Tips

No pumpkin pie spice? Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground allspice for 1 teaspoon pumpkin pie spice. Mix up a double batch and use what's needed for your recipe.

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