Ingredients

• 0.5 cups salted butter , softened
• 0.5 cups white sugar
• 1 cup pumpkin purée , plain
• 2 large eggs
• 0.25 cups light brown sugar , packed
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons nutmeg
• 0.25 teaspoons ground ginger , Optional
• 0.25 cups whole milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Beat butter and white sugar together in a large bowl with an electric mixer until smooth and creamy. Add pumpkin purée, eggs, brown sugar, and vanilla; mix until incorporated.
3. 3 Sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together in another large bowl; add 1/2 of the flour mixture to pumpkin mixture and mix on low speed until incorporated. Add remaining flour mixture alternately with milk, mixing until batter is smooth; do not overmix. Pour batter into the prepared loaf pan.
4. 4 Make topping: Combine walnuts, cold butter, brown sugar, oats, and flour together in a medium bowl. Mix with a fork to form large crumbles. Sprinkle over batter in the pan.
5. 5 Bake on the middle rack in the preheated oven until a toothpick inserted into the center comes out clean, about 65 minutes. Remove bread from the oven and allow to cool completely before serving.

Nutrition per serving