• Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease a 6-inch square cake pan and line with a piece of parchment paper - long enough to hang over the sides of the pan. You'll use this to lift the bread out of the pan.

Almond Streusel

• Whisk together the flour, sugars, and cinnamon in a small mixing bowl. Using your fingers or a fork, cut the butter into the dry ingredients. I recommend using your fingers because it's easier. Combine until you have moistened crumbs, then mix in the chopped almonds.
  1/4 cup all-purpose flour, 2 tablespoons brown sugar, light or dark, 1 tablespoon granulated sugar, 1/4 teaspoon ground cinnamon, 2 tablespoons unsalted butter, cut into cubes, 2 ½ tablespoons almonds, chopped
• Refrigerate the streusel until ready to use.

Pumpkin Bread

• In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk together until smooth.
  1 large egg, 1/2 cup granulated sugar, 1/4 cup brown sugar, light or dark, 1/2 cup pure canned pumpkin, 1/4 cup canola oil, 1 teaspoon vanilla extract
• Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the top of the wet ingredients. Whisk until no dry streaks remain. Tip - I like to sift the dry ingredients to remove lumps and distribute the ingredients.
  3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1 1/2 teaspoons pumpkin pie spice, 1/4 teaspoon salt
• Pour the batter into the prepared pan. Sprinkle the streusel evenly over the top. It will seem like a lot - but it will bake down.
• Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean. If the streusel is browning too fast, place a piece of foil loosely over the top. Cool the bread in the pan set on a wire cooling rack for 10 minutes. Then run a knife around the bread to loosen the edges. Carefully lift it out of the pan and let it cool completely on the rack. Cut into any shape/size squares you like.
• Storage: The bread can sit at room temperature in a covered container for up to 5 days. It actually tastes better the next day!