Pumpkin Bread with Streusel Topping

With fall in full force, I am thoroughly enjoying the crisp cool weather, vibrant red, orange and yellow leaves, and Sunday football. But, I especially enjoy the flavors and foods of autumn: apples, pumpkins, gourds, squash, cinnamon, nutmeg, and brown sugar!
The flavors and foods have sparked my interest in baking hearty flavorful breads. The following recipe for Pumpkin Bread is scrumptious and is the perfect treat, day or night. The sweet and slightly bitter flavor of nutmeg and cinnamon along with the rich sweet flavor of brown sugar combined with moist pumpkin bread captures many of the flavors of fall.

Pumpkin Bread with Streusel Topping

Preheat oven to 350°F. Coat a 9 x 5 x 3-in. loaf pan with cooking spray.

Streusel 
1 cup all-purpose flour
1/2 cup packed light-brown sugar
1 stick (1/2 cup) butter, melted
2 tsp ground cinnamon 

Pumpkin Bread

2 eggs
1/3 cup water
1/2 cup oil
1/2 can pumpkin pie filling
1 3/4 cup flour
1 1/2 cup sugar
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmegStreusel: Put all ingredients in a medium bowl and stir with a fork until crumbly.

Pumpking Bread: Beat eggs, add water, oil, and pumpkin pie filling. In a separate bowl combine flour, sugar, baking soda, salt, cinnamon, and nutmeg. Add the wet ingredients to the flour mixture and fold just until dry ingredients are moistened. Spoon mixture into prepared pan and sprinkle streusel topping.

Bake for 1 hour or until a knife comes out clean when inserted in the middle of the bread.