Spiced Pumpkin Chocolate Chip Bread
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1/4 cup unsalted butter, melted
1 cup canned pumpkin puree
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 1/3 cups buttermilk
1 teaspoon vanilla extract
2 large eggs
3/4 cup mini chocolate chips
1/2 cup finely chopped walnuts, toasted
Spiced Crumb Topping
1/4 cup all purpose flour
1/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
2 tablespoons chilled unsalted butter, cut into small pieces
Heat oven to 350 degrees F. Coat a 9-inch loaf pan with cooking spray.
In a large mixing bowl, sift together flour, baking powder, baking soda, salt and pumpkin pie spice. In a large mixing bowl, whisk together melted butter, pumpkin, brown sugar, sugar, buttermilk and vanilla until well combined; whisk in eggs until combined. Stir in dry ingredients until incorporated; stir in chocolate chips and walnuts until combined.
Scrape batter into prepared pan. To make the spiced crumb topping, in a small bowl, stir together flour, brown sugar and pumpkin pie spice until combined. Knead in butter using fingertips or a pastry blender, until mixture is well combined and clumps together. Sprinkle crumbs over the top of batter.
Bake 50 minutes or until well risen, golden brown, and a wooden skewer inserted into bread comes out with moist crumbs attached. Cool on a wire rack for 45 minutes before removing bread from pan.
Makes 1 loaf