Pumpkin Bread

Styling by Taylor Bennett
Photography by Kelly Moore Clark

WHAT YOU NEED:
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon cloves
1 teaspoon kosher salt
2 cups light brown sugar
1 cup granulated sugar
1 15 oz. can pumpkin purée
1 cup Kinloch pecan oil
5 large eggs
1 tablespoon vanilla extract 
(Crumb topping)
1 cup all-purpose flour
1/3 cup light brown sugar
1/3 cup pepitas
1/2 teaspoon kosher salt
6 tablespoons butter, melted

To make the batter, preheat oven to 350 degrees F. Use non-stick spray to coat 3 8×4 inch pans. Whisk flour, baking powder, cinnamon, ginger, cloves and salt in bowl. Whisk brown sugar, granulated sugar, pumpkin, oil, eggs and vanilla in bowl until smooth. Make a well in center of dry ingredients and add sugar mixture. Stir until blended and divide evenly into pans. To make the crumb topping whisk flour, sugar, pepitas and salt in a small bowl. Add butter; stir with a fork until crumbly. Sprinkle over pans. Bake until loaves are golden  (50 to 70 minues). Remove from pans and transfer to wire rack. Let cool  and slice.