Pumpkin Ginger Teabread with Cinnamon Candied Ginger Streusel
makes 1 large loaf or 3 mini loaves
1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup sugar
1 scant tablespoon finely chopped candied ginger
3/4 cup canned pumpkin pie filling
1/3 cup canola oil
1 teaspoon vanilla bean paste
1/4 teaspoon cinnamon
1 heaping tablespoon candied ginger
1/8 cup packed light brown sugar
2 tablespoons unsalted butter, softened
Preheat oven to 350 degrees F. Prepare one large loaf pan (4 x 8 inches) or three small loaf pans by lightly spraying with baking spray (the kind with flour) or greased lightly with a little butter. You can also line your pans with lightly buttered parchment paper.
In a large bowl, combine flours, baking soda, salt, cinnamon, sugar, and candied ginger. Stir well with a wooden spoon or spatula to combine. In separate bowl, beat egg and combine with pumpkin pie filling, oil, and vanilla bean paste. Pour the wet ingredients into the bowl with the flour mixture and fold together until completely combined.
Spoon batter into prepared pan(s) and prepare streusel. In a clean bowl, stir together flour, cinnamon, candied ginger, and brown sugar. With a fork, cut in softened butter to create a mealy, crumbly consistency. Sprinkle generously over the tops of the loaf (or loaves) before placing in the oven. Bake small loaves for about 30 minutes or until a toothpick inserted into the center comes out clean. If using a larger loaf pan, you will need to cook it longer, approximately 45 minutes to an hour. Allow to cool slightly before removing from pan and slicing.