Pumpkin Bread with Cinnamon-Maple Walnuts and Crumb Topping Recipe

Ingredients

• For the Cinnamon Crumb Topping:
• ¾ cup all-purpose flour
• 2 tablespoons granulated sugar
• 4½ teaspoons light brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt
• 3½ tablespoons unsalted butter, melted and cooled
• For the Cinnamon-Maple Walnuts:
• 2 cups walnuts, toasted and coarsely chopped
• 4 tablespoons maple syrup
• 4 tablespoons light brown sugar
• 4 teaspoons ground cinnamon
• For the Pumpkin Bread:
• 2⅔ cups granulated sugar
• 1 cup vegetable oil
• 1 (15-ounce can) pumpkin (2 cups)
• ⅔ cup water
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups King Arthur Flour White Whole Wheat Flour
• 1⅓ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• 1½ teaspoons salt
• 1 teaspoon nutmeg
View Full Recipe at Brown Eyed Baker