Preheat oven to 350°F. Spray two large loaf pans with nonstick baking spray.
In a medium sized bowl, prepare streusel topping by combining ⅓ cup flour, brown sugar, cinnamon, and cold butter using a fork or your fingers. It should resemble large crumbs, with some larger pieces and some smaller. Set aside.
In a large bowl, combine pumpkin, eggs, sugar, yogurt, water and vanilla. Whisk until combined.
In a separate medium bowl, combine dry ingredients (whole wheat flour, all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice). Add dry ingredients to the pumpkin mixture and stir until just combined. Do not over mix.
Split the batter between the two prepared loaf pans. Sprinkle streusel topping evenly on top of each loaf.
Bake for 1 hour to 1 hour and 15 minutes depending on the size of your loaf pans — mine are extra long so it only took an hour. A toothpick or a knife inserted in the middle should come out clean when the bread is done baking.
Let cool 10 to 15 minutes in pans before carefully removing to a wire rack to cool completely.
Video
Notes
Nutrition information is for one slice (10 slices per loaf).
This bread freezes really well. You can freeze an entire loaf, or you can slice it and then freeze it already sliced. The streusel may lose a bit of its crunch when thawed.
If you prefer, replace whole wheat flour with all-purpose flour.
Streusel topping can be omitted if desired.
Rather have muffins? Simply spoon the batter into greased muffin tins, filling each well two-thirds full, top with the streusel, and bake at 400°F for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Makes 24 muffins, depending on size.