Pumpkin Bread with Crumb Topping

I’m still trying to use up the canned pumpkin I had leftover from when I made the Pumpkin-Ginger Waffles a little bit ago. A quick internet search turned up this delicious recipe from The Hungry Housewife. One batch made enough for one loaf pan (for small group time at church) and 10 regular size muffins.

PUMPKIN BREAD WITH CRUMB TOPPING
by The Hungry Housewife

INGREDIENTS:
½ cup butter, softened
½ cup white sugar
½ cup light brown sugar
½ tablespoon vanilla
3 eggs
1 can (15 oz) Libby's 100% Pure Pumpkin
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
½ tablespoon pumpkin pie spice
½ teaspoon cinnamon
1/3 cup buttermilk
½ to 1 cup toasted walnuts, chopped

Preheat the oven to 350. Lightly grease TWO 8 x 3 3/4 x 2 pans (those disposable foil ones at the store). Cream together butter and sugars until light and fluffy. Add the vanilla. Add the eggs, one at a time. In a separate bowl, whisk together the flour, salt, baking powder, pumpkin pie spice and cinnamon. Add the dry ingredients to the wet, alternating with the buttermilk, starting and ending with the flour. Fold in the pumpkin and toasted walnuts. Equally pour into the pans and top with crumb mixture (recipe below). Bake for 50-60 minutes, until toothpick inserted into the center comes out clean.

CRUMB TOPPING

¼ cup white sugar
¼ cup brown sugar
1/3 cup all-purpose flour
½ teaspoon ground cinnamon
¼ cup cold butter, cubed
½ cup oatmeal
½ cup walnuts

In a medium bowl, combine 1st five ingredients with a pastry blender or 2 forks, so it resembles, well "crumbles". Mix in oatmeal and walnuts.

Of course I had to try them as soon as they were fresh from the oven:

Yummy!

Now, I just need to find another recipe to use up the last little bit of my pumpkin (who would think one large can of pumpkin would spread so far?)…