Tonight while Joey was on the phone with my pops to talk about refinancing (BO-RING), I needed to do something.  Anything.  I was climbing the walls.

So I made pumpkin bread.

With crumb topping on it.

And I made a double batch, which means I have A STINKIN’ LOT OF PUMPKIN BREAD.

Pumpkin Bread with Crumb Topping

from www.thehungryhousewife.com, makes 2 loaves

  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1/2 tablespoon vanilla
  • 3 eggs
  • 1 can(15 oz) Libby’s 100% Pure Pumpkin(not pumpkin pie filling)
  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/3 cup buttermilk

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 and 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.

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

  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/3 cup ap flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
  • 1/2 cup oatmeal (1 package of instant oatmeal)

In a medium bowl, combine 1st five ingredients with a pastry blender or 2 forks, so it resembles, well “crumbles”.

Mix in oatmeal.