We are in major catch-up mode around here. We have had a wonderful week that started with still having Grammy Joan here and ended with both my parents down for a short visit/hunting trip. We had a ball, ran errands, shopped, watched movies and the boys had a successful fallow deer hunt. It was a busy, happy week.
But I took ZERO pictures. Terrible, I know.
But I do have a recipe to share. Now that Fall is within sight, I'm in a baking mood. So when I found this yummy recipe in Family Circle, we gave it a whirl. And it was de-licious.
Crumb-Topped Pumpkin Loaf
1 1/2 cups all-purpose flour
2 tsps. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 cup granulated sugar
1 cup canned solid-pack pumpkin
1/4 cup vegetable oil
1 tsp. vanilla
1/2 cup walnuts, coarsely chopped
1/4 cup (1/2 stick) unsalted butter, softened
1/3 cup packed dark-brown sugar
1/2 cup all-purpose flour
1/3 cup walnuts, finely chopped
1 tsp. confectioners' sugar (optional)
Heat oven to 350°. Coat a 9x5x3-inch loaf pan with nonstick cooking spray. Mix flour, baking powder, pie spice and salt in small bowl. Beat egg and sugar in large bowl. Beat in pumpkin, oil and vanilla until smooth. Make a well in center of flour mixture. Add egg mixture. Stir just until moistened and batter comes together. Fold in walnuts. Spoon batter into prepared pan.
Topping: Mix butter, brown sugar and flour in small bowl until crumbly. Stir in walnuts. Sprinkle over batter. Bake loaf at 350° for 50 to 55 minutes, until wooden toothpick tests clean. Cool in pan on rack 10 minutes. Turn out onto rack to cool completely. Dust with confectioners sugar; slice.
Have a good week!