TUESDAY'S TREAT

It's pumpkin time! Jack-o-lanterns, pumpkin pies, pumpkin cookies, toasted pumpkin seeds and the list goes on and on. Today's recipe comes from COOKING WITH PAULA DEEN. It would be a delicious gift to give to a friend or a warm bread to serve for breakfast,dessert, or just to accompany a cup of coffee.

PUMPKIN STREUSEL LOAVES
1 c. butter, softened
1 c. granulated sugar
1 c. firmly packed brown sugar
1 tsp. vanilla
4 large eggs
1(15oz.) can pumpkin
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
3/4 c. buttermilk
Oatmeal Streusel(see recipe)

Preheat oven to 350. Spray 5(5x3 inch) loaf pans with non-stick cooking spray with flour.
In a large bowl, beat butter and next three ingredients at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well with each addition. Stir in pumpkin.
In a medium bowl, combine flour and next 4 ingredients. Add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pans. Sprinkle with Oatmeal Streusel.
Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove loaves from pans, and cool completely on wire racks.
OATMEAL STREUSEL
Makes about 1 cup
1/4 c. quick-cooking oats
1/4 c. all-purpose flour
1/4 c. firmly packed brown sugar
1 tsp. ground cinnamon
1/4 c. butter, cut into pats
In a small bowl, combine first 4 ingredients. Using a pastry blender, cut in butter until mixture is crumbly.