Maple Pumpkin Walnut Bread with Streusel

Steps

1. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with a parchment sling.
2. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, cool, then chop. Set aside 30 g of the walnuts for the streusel and keep the rest for the batter.
3. Melt the butter and brush a little on the exposed sides of the pan. Set aside 20 g of the melted butter for the streusel; the rest goes into the batter.
4. Make the streusel: in a small bowl, mix the reserved walnuts, the reserved butter, 20 g of the brown sugar, 15 g of the all-purpose flour and a pinch of the cinnamon until crumbly.
5. In a medium bowl, whisk the remaining all-purpose flour, the whole wheat flour, the baking soda, the baking powder, the salt, the remaining cinnamon, the ground ginger, the nutmeg and the cloves.
6. In a large bowl, whisk the pumpkin, the maple syrup, the remaining brown sugar, the eggs, the Greek yogurt, the vanilla and the remaining melted butter until smooth.
7. Add the dry mixture to the pumpkin mixture and fold with a spatula until just a few dry streaks remain. Fold in the batter walnuts until no dry streaks show.
8. Scrape the batter into the pan, smooth the top and scatter the streusel evenly over it.
9. Bake 60 to 70 minutes, tenting with foil after 40 minutes if the streusel browns quickly, until a toothpick in the center comes out clean.
10. Cool in the pan for 15 minutes, lift out with the parchment and cool completely on a rack, about 1 hour, before cutting into 12 slices.