Red Chili Pumpkin bread

Red Chile Pumpkin Bread

1 1/4 C All purpose flour (can use whole wheat) or conversions for gluten free flour
1 tsp baking soda
1/2 tsp cinnamon
pinch of nutmeg
1/2 tsp salt
1 C dark brown sugar
2 eggs
1/2 c raw pack pumpkin
1/2 c red chile sauce (preferably some you have made your self) or you can use any brand frozen or in the jar.
1/2 c canola oil or other mild cooking oil
1tsp vanilla extract
Bag of white chocolate chips
Nuts if desired either walnuts or pecans about 1 cup chopped.
Preheat oven to 350. Grease a 9x5 loaf pan and line with parchment paper.

Mix all dry ingredients together. Then in separate bowl combine the wet ingredients. Mix well and stir in dry combining all nicely together. 

Crumb topping

1/2 c Butter
1/2 c oats
1/2 c flour
pinch of salt 
chopped nuts

Mix topping ingredients until the texture of cornmeal. Sprinkle this topping on loaf of batter before baking. Bake on 350 for about 1 hour. 

Doubling this recipe will yield 2 loaves. You could also frost this with a cream cheese frosting. I add about 3/4 to 1 cup of red chili sauce to make it a little redder and spicier. Just add more flour. You need a cake batter consistency. Also you can turn these into muffins!!!! It helps to have some kind of blender when preparing this recipe.