"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Loaf with Crumb Topping Recipe

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This recipe for Pumpkin Loaf with Crumb Topping, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Simpson Eagle
Added: Thursday, October 8, 2009


1 1/2 cups flour
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 egg
1/2 cup sugar
1 cup canned solid pack pumpkin
1/4 cup vegetable oil
1 tsp. vanilla
1/2 cup walnuts, coarsely chopped (optional)

1/4 cup softened unsalted butter
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 loaf pan with nonstick cooking spray. Mix flour, baking powder, pie spice and salt in a small bowl. Beat egg and sugar in large bowl. Beat in pumpkin, oil and vanilla until smooth. Make a well in the center of flour mixture. Add egg mixture. Stir until just moistened. Fold in walnuts. Pour batter into prepared loaf pan. Mix topping ingredients together, except nuts, until crumbly. Stir in nuts. Sprinkle over loaf. Bake at 350 for 50 - 55 minutes. Cool in pan 10 minutes and then remove to complete cooling.




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