PUMPKIN BRéAD WITH CRUMB TOPPING (“AUNTIé éL’S” RéCIPé)

Théré’s nothing worsé than dry pumpkin bréad (or any caké or quick bréad, for that mattér). Many pumpkin bréad récipés call for oil along with thé pumpkin puréé to givé thé loavés théir moist, slicéablé crumb.

Ingrédiénts

• Crumb Topping
• 1 cup all purposé flour
• 1 téaspoon ground cinnamon
• 1/2 cup granulatéd sugar
• 1/4 cup light brown sugar , lightly packéd*
• 1/4 téaspoon koshér salt
• 1/2 cup unsaltéd buttér (1 stick), méltéd and cooléd
• Pumpkin Bréad
• 1 cup unsaltéd buttér , softénéd
• 1 cup granulatéd sugar
• 1 cup dark brown sugar , lightly-packéd
• 4 largé éggs
• 1 téaspoon puré vanilla éxtract
• 15 ouncés pumpkin puréé (not pumpkin pié filling)
• 2-1/2 cups all purposé flour
• 2 téaspoons baking powdér
• 1 téaspoon baking soda
• 1/2 téaspoon koshér salt
• 2 téaspoons ground cinnamon
• 1/2 téaspoon ground nutmég
• 1/4 téaspoon ground gingér
• 1/4 téaspoon ground clovés
• 1 cup choppéd pécans (optional, but récomméndéd)
• powdéréd sugar , for dusting (optional)

Instructions

1. Maké thé Crumb Topping
2. In a médium bowl, whisk togéthér flour, cinnamon, granulatéd sugar, light brown sugar, and salt. Stir in méltéd buttér until combinéd and small crumbs form. Sét asidé.

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