When I was a kid, I had a very strict self-inflicted bedtime.
I remember hysterically crying backstage at a dance recital in my can-can costume because I looked at the clock and it was past 8pm. My parents were the kind that let us fall asleep when we wanted to fall asleep, but I came up with very strict (albeit arbitrary) rules for myself. One of them was that I had to be asleep by 8pm or I would get overtired and I would never fall asleep. I was like a teeny tiny mini mom to myself.
At parties at my aunt’s house, I’d ask my mom what time it was and the answer was always 7:45. She would tell me that for hours and I would believe her- because it would mean I didn’t need to have a meltdown about not being asleep on time.
My brother, on the other hand, could stay awake until the sun came up. He would stay up all night reading books and playing video games and someeeetimes making pumpkin bread with my mom at 10pm when the first chill of fall fell into the air.
About once a year, my mom would wake me up when it felt like the middle of the night and sit on the edge of my bed with a paper towel topped with a warm piece of pumpkin bread in her hands. There was nothing better. It was the only time I was allowed to eat in my bedroom AND go back to sleep without brushing my teeth first.
I get it, I think she just missed us when we were asleep. I was always the babysitter that woke the kids up so I could keep playing with them. #sorrynotsorry
Pumpkin Bread with Pecan Streusel (Gluten Free)
2 c sugar
1 c (2 sticks) butter, melted
2 c (or 15oz) pumpkin puree
3 c gluten free flour (I have a new favorite!!!!)
1/2 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 1/4 c gluten free flour
1/2 c light brown sugar
1 tsp cinnamon
1 stick butter, melted
1/2 c pecans, chopped
Preheat the oven to 350 and line two loaf pans with parchment.
In a medium bowl, make the topping. Combine the flour, brown sugar and cinnamon and stir until mixed. Slowly stir in the butter until big crumbles form and add the pecans.
Make the bread. In a large bowl, whisk together the melted butter and sugar until combined. Whip in the eggs and pumpkin until smooth. Whisk in all dry ingredients until combined. Divide into the two pans and top each with half of the crumble mixture.
Bake at 350 for an hour and ten minutes until a toothpick inserted in the center comes out clean!
Keeps well in an airtight container at room temperature for up to 5 days.