b.whatever

servings: 8 prepping time: 20 min cooking time: 75 min

Ingredients:

1/2 Stick of Brown Salted Butter (cooled)*

1 Stick of Salted Butter (Softened)

2 Eggs

1- 15 oz Can of Pureed Pumpkin

1 tsp Vanilla Extract

2 c. Sugar

2 c. All Purpose Flour

1 tsp. Baking Soda

1/2 tsp. Baking Powder

1 tsp. Cinnamon

1 tsp. Nutmeg

1 tsp. Ground Ginger

1 c. Toasted, Roughly Chopped Pecans

Ingredients for Crumble Topping:

1 c. Oats

1/2 Stick Salted Butter (Softened)

1/2 c. Brown Sugar

1/4 c. Flour

Pinch of Salt

Remaining Chopped Pecans

*Brown Butter Tip: Add 1/2 Stick of Salted Butter to Medium Saucepan and cook on low heat until butter is melted and brown. It can burn quickly so keep an eye on it! Remove from heat once it is brown and smells nutty. Let cool before using in this recipe.

Directions:

Preheat oven to 325° F.

Combine Flour, Baking Soda, Baking Powder, Cinnamon, Nutmeg, Ginger, and a pinch of Salt in a mixing bowl. Set aside.

Combine cooled Brown Butter, Softened Butter, Eggs, Pureed Pumpkin, Vanilla Extract, and Sugar and Mix until well combined.

Slowly Add Dry Ingredients to Wet Ingredients and Mix until Combined.

Add half of the Pecans (Leaving the rest for the Crumble Topping)

Mix until combined and pour into a greased loaf pan. Set aside.

Make Crumble topping by mixing Crumble ingredients until it comes together into a paste-like texture. Place on top of bread batter in loaf pan and press down lightly.

Bake for 1 hour and 15 minutes (or until a toothpick or skewer is inserted into center and comes out clean. Time may vary a little bit due to every oven being different!)

If you notice topping getting too dark before bread is cooked, loosely place a piece of foil over top until baking is complete.

Enjoy!