On a side note, it is difficult to take appetizing pictures of this bread because it is so dark - similar to the color of gingerbread. However, don't let my poor photography turn you off! It's delicious, I promise!
Spiced Pumpkin Bread1 cup granulated sugar
1/2 cup vegetable oil
1 cup canned 100% pumpkin
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Topping:1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup (1/2 stick) cold unsalted butter, cubed
Preheat your oven to 325 degrees. Using an electric mixer, beat the sugar and oil until well blended. Add the eggs and continue mixing until the batter is light and fluffy. Add the pumpkin, mix on low speed until blended, and then add the dry ingredients. Mix well. Pour into a greased pan - either a 1 8x5-inch loaf pan or 3 mini loaf pans (I use this Wilton pan).
To make the topping, use a pastry cutter (I use this one) to combine the butter, flour, and brown sugar until the butter is pea-sized. Spread the topping over the batter in the pan(s). Bake for 50-60 minutes or until a toothpick comes out clean. Allow to cool in the pan for 20 minutes before removing from the pan and cooling on a wire rack.