Pumpkin Bread

I'm baking pumpkin bread this morning.  It's a cheery thing to do when one is feeling somewhat glum.  The sun streams in the east windows as if it were a summer day.  The breeze is light, the leaves flash a golden twinkle.  And yet the house is dolefully quiet as I work.  This Monday morning my husband is off for a week's sojourn in the Northwest.  And, Candice, our lovely French foreign exchange student we grew so fond of, has left.  I pick up baseball caps, glasses, magazines - the usual Monday morning clutter of kids. The English - French dictionary now lay abandoned on the dining room table; the French settings on my computer are sadly gone, too -  back to English; and, there was one less lunch to pack this morning.  

Today's pumpkin bread has a ginger crumb topping, an extra addition that's certainly not necessary but very, very nice.  We all love thick slices, and cut them  in half for a reasonable serving size. Pumpkin Bread with a Ginger Crumb Topping - a delicious touch of Fall for the busy week for all that's ahead.

pumpkin bread

2 eggs
1 15 oz. can pumpkin
1 1/4 cups sugar
1/2 cup grapeseed oil
1/3 cup water
1 3/4 cups AP flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt, Celic Sea Salt preferable
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger

crumb topping
4 Tbsp. butter, chilled
1/4 cup brown sugar
1/4 cup APflour
1/4 cup powdered sugar
pinch ground ginger, to taste

Preheat oven to 350° F.  In a large bowl lightly whisk 2 eggs.  Add pumpkin, sugar, oil and water and whisk well.  Over this bowl place a sifter and sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ground ginger into the pumpkin mixture.  Gently combine with a spatula until just mixed.  Pour the batter into a buttered and floured bread pan.  Bake for one hour* and fifteen minutes, or until an inserted knife comes clean.  Remove from the oven and cool 15 minutes.

*If adding a crumb topping, place the crumbs on the loaf after 1 hour of baking.  Return to the oven and bake for the remaining 15 minutes, or until an inserted knife comes clean.   Remove from the oven and cool 15 minutes. 

To make crumbs, place butter, flour, brown sugar, powdered sugar and ginger in a small bowl and mix with your fingers until crumbs form.