Disclaimer: This was a lost post I found in my drafts from last year. Oops!

It’s pumpkin mania in my kitchen lately and when I recently had leftover crumb topping from my Crumb Cake, the only thing I could think of was pumpkin bread with a crumb topping. I get to make another pumpkin recipe, use my leftovers, and have the whole house smell like pumpkin for the morning.

Pumpkin Bread with Crumb Topping

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Pumpkin Bread

• 3 1/2 c. all-purpose flour
• 1/4 tsp. baking powder
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. each nutmeg, cloves, cinnamon (I didn’t have any cloves so I substituted the spices with 3 tsp of Pumpkin Pie Spice)
• 1 1/2 c. each granulated sugar and packed brown sugar
• 1 c. oil
• 2 c. canned pumpkin
• 4 eggs
• 1 c. each raisins and nuts (optional)

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Crumb Topping

• 1/3 cup granulated sugar
• 1/3 cup dark brown sugar
• 3/4 tsp ground cinnamon
• 1/8 tsp salt
• 8 Tbsp unsalted butter, melted and still warm
• 1 3/4 cups cake flour

Bread: Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well. Mix dry ingredients with the oil and pumpkin, stirring until well combined.

Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans.

Crumb Topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to  combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center.

Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.

Source: Pumpkin Bread adapted from Cooks.com, Crumb Topping – Cook’s Illustrated