Pumpkin Bread

This is the best pumpkin bread I’ve ever made. It’s moist, but not too dense or wet. It’s sweet, but not too sweet. It’s perfectly fall and I’ve been enjoying it for weekend breakfast and weeknight dessert.

yields 2 loaves

3 1/2 c. flour (half white; half whole wheat)
2 t. b. soda
1 1/2 t. kosher salt
1 T. cinnamon
2  3/4 c. sugar
1 c. canola oil
4 eggs
2/3 c. water
2 1/2 c. pumpkin

1/4 walnuts, chopped
1/4 brown sugar
1 T. cinnamon
1 T. butter, cut t

Preheat oven to 325 degrees. Grease 2 loaf pans.
In a large bowl, combine pumpkin, water, oil, eggs, and sugar. Stir. In a separate bowl, combine all the dry ingredients. Incorporate them into the wet ingredients. Meanwhile, make crumb topping: Mix walnuts, sugar and cinnamon into a small bowl. Cut in butter. Sprinkle desired amount over bread. Don’t use too much, as it will burn before bread is done. If you want more, add it just before baking is complete. Bake in oven for 1 hour and 10 minutes or until cooked through, knife should come out clean.



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