Crumb Topped Pumpkin Bread

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole wheat pastry flour
• 3/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 1/2 teaspoon cinnamon
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 1 1/2 cups pumpkin puree
• 1/3 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup cinnamon chips (optional)
For the Crumb Topping
• 3/4 cup cake flour
• 1/3 cup light brown sugar
• pinch salt
• 1/2 tsp cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1/2 stick butter, melted

Instructions

1. Preheat oven to 325 degrees F. Spray a 9" by 5" loaf pan with nonstick cooking spray.
2. In a large bowl, whisk together flours, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
3. In a separate bowl, whisk together sugars, oil, and eggs until very well combined. Add pumpkin, buttermilk, and vanilla and whisk until combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cinnamon chips. Spoon the batter into the prepared pan, spreading evenly.
For the Crumb Topping
5. Whisk together flour, sugar, salt, cinnamon and pumpkin pie spice. Add melted butter and mix together until mixture resembles wet sand. Sprinkle crumb topping over batter, using your fingers to form some of the crumbs into larger pieces. Lightly press the topping into the batter.
6. Bake for 40 - 50 minutes, until crumbs are light golden brown and a wooden skewer inserted in the cake comes out with a few moist crumbs. Let the bread cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

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