Crumb-topped Loaf (delicious pumpkin bread)

photo doesn't do it justice...Delicious pumpkin taste, and I ran out of walnuts and it still tasted great although I love nuts on top of my bread or inside!

Makes 12 servings

Prep 20 min.

Bake at 350 for 50-55 minutes

Loaf:

1.5 cups all-purpose flour

2 tsp. baking powder

1 tsp. pumpkin pie spice (didn't have but made own via online google search)

1/2 tsp. salt

1 egg

1/2 cup granulated sugar

1 cup canned solid-packed pumpkin

1/4 cup vegetable oil

1 tsp. vanilla

1/2 cup walnuts, coarsely chopped

Topping:

1/4 cup (1/2 stick) unsalted butter, softened

1/3 cup packed dark-brown sugar

1/2 cup all-purpose flour

1/3 cup walnuts, finely chopped

1)1 tsp. confectioners' sugar (optional)

1) Loaf: Heat oven to 350. Coat a 9 x 5 x 3 inch loaf pan with nonstick cooking spray.

2) Mix flour, baking powder, pie spice and salt in a small bowl. Beat in pumpkin, oil, and vanilla until smooth. Make a well in center of flour mixture. Add egg mixture. Stir just until moistened and batter comes together. Fold in walnuts. Spoon batter into prepared pan.

3) Topping: Mix butter, brown sugar, and flour in a small bowl until crumbly. Stir in walnuts. Sprinkle over batter.

4) Bake loaf at 350 for 50-55 minutes, until wooden toothpick tests clean. Cool in pan on rack 10 minutes. Turn out onto rack to cool completely. Dust with confectioners' sugar; slice