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Topping:
¼ C. all-purpose flour
¼ C. brown sugar, packed
1 tsp. ground cinnamon
2 Tbsp. unsalted butter, cut into bits
Bread:
2 C. all-purpose flour
1 C. granulated sugar
1/2 tsp. Spice Islands® Ground Ginger
1/2 tsp. Spice Islands® Ground Nutmeg
1 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Kosher salt
15 oz. pumpkin puree
1/2 C. unsalted butter, melted (1 stick)
2 lg. eggs
2 tsp. Spice Islands® Pure Vanilla Extract
1 C. espresso baking chips
Preheat oven to 350° F. Grease a 9×5-inch loaf pan, then set aside.
Prepare topping:
Mix flour, brown sugar and cinnamon in a small bowl. Add butter and mix until a crumbly meal is formed; set aside.
Prepare batter:
In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt; set aside. In a medium bowl, combine the pumpkin, butter, eggs and vanilla.
Pour liquid mixture into dry mixture. Using a rubber spatula, gently mix until blended. Add espresso baking chips and gently fold into batter. Pour batter into prepared pan. Sprinkle topping evenly over the batter.
Bake at 350° F for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Set on a wire rack to cool.
Topping:
¼ C. all-purpose flour
¼ C. brown sugar, packed
1 tsp. ground cinnamon
2 Tbsp. unsalted butter, cut into bits
Bread:
2 C. all-purpose flour
1 C. granulated sugar
1/2 tsp. Spice Islands® Ground Ginger
1/2 tsp. Spice Islands® Ground Nutmeg
1 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Kosher salt
15 oz. pumpkin puree
1/2 C. unsalted butter, melted (1 stick)
2 lg. eggs
2 tsp. Spice Islands® Pure Vanilla Extract
1 C. espresso baking chips
Preheat oven to 350° F. Grease a 9×5-inch loaf pan, then set aside.
Prepare topping:
Mix flour, brown sugar and cinnamon in a small bowl. Add butter and mix until a crumbly meal is formed; set aside.
Prepare batter:
In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt; set aside. In a medium bowl, combine the pumpkin, butter, eggs and vanilla.
Pour liquid mixture into dry mixture. Using a rubber spatula, gently mix until blended. Add espresso baking chips and gently fold into batter. Pour batter into prepared pan. Sprinkle topping evenly over the batter.
Bake at 350° F for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Set on a wire rack to cool.