Spiced Pumpkin Streusel Bread

INGREDIENTS

FOR THE STREUSEL:

• 1/4 cup packed light brown sugar
• 1/4 cup packed dark brown sugar
• 1/4 cup chopped walnuts or pecans
• 1 1/4 teaspoon chai spice dust
• 1/2 tablespoon cold butter  

FOR THE CAKE:

• 1 1/2 cups all-purpose flour
• 1 teaspoon spice dust
• 1 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1/2 cup + 2 tablespoons canned pumpkin
• 1/4 cup Dona Masala Chai Concentrate
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla extract

PREPARATION

1. Heat the oven to 350 degrees. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.)
2. Prepare the streusel: In a bowl, combine the brown sugars, nuts & spices. Cut in butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half. set it aside for the topping.
3. In a separate bowl, combine the flour, spice dust, baking soda and salt.
4. In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, chai and vanilla extract; mix well. Gradually beat in flour mixture.
5. Spoon half of the batter into pan. Sprinkle the streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top.
6. Bake for about 50-60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely.