I didn’t want to get on my soapbox, but we’re facing a crisis here people. We are abusing the system, biting the hand that feeds us and leaving children behind. What’s going on? We are totally shortchanging pumpkin season and jumping headfirst into Christmas.
What gives? Halloween wasn’t even a week ago and everyone is replacing pumpkin with gingerbread and peppermint faster than Target can truck in the Christmas trees.
We all know pumpkins last longer than a month, especially when left on a chilly porch, so why are we kicking pumpkin-flavored delights to the curb so much quicker? Pumpkin is just as much a Thanksgiving flavor as it is an October/Halloween flavor in my book.
It’s a bit of a sad reflection of Americans isn’t it, that we’re so anxious to jump the gun and get to the holiday that involves copious amounts of shopping and quickly skip over the holiday that involves sharing and being thankful? Although, I should recognize that not everyone’s family is as awesome as mine, so perhaps not all families enjoy gathering together for Thanksgiving. Or even sadder, people without families to celebrate it with. Oh no! I’m sorry I judged!
Wait a minute… if that were the case Christmas wouldn’t be any fun either! Nice try guilt trippers!
Alright, I’m going to stop trying to make a social observation and stick to what’s really important: pumpkin. Pumpkin season does NOT end with October people! Get my pumpkin beer back on tap, the pumpkin pancakes back on special, pumpkin ice cream back in the freezer and some pumpkin bread in the oven.
It wasn’t long ago that I shared a recipe for a very serious, adult, sophisticated espresso pumpkin chocolate chip bread. I would say this bread is more country, homestyle, old fashioned, cozy. The original recipe from Confessions of a Cookbook Queen has a cream cheese swirl. That would have made it fancy, pretty, presentation, bake shop bread. I was in more of a cozy, country, old fashioned kind of mood. And crumby. I wanted crumbs.
This is a good recipe for gifting because it can make two 9×5 loafs! Or, if you’re like me and only have one 9×5, one 8×4 and one mini loaf pan, it can make all of those too.
Also if you’re like me, you’ll slather a slice in butter as soon as you can remove the loaf without suffering third degree burns. Go #TeamPumpkin !
Pumpkin Bread with Crumb Topping
by Confessions of a Cookbook Queen
Ingredients
3/4 cup all purpose flour
1/2 cup white sugar
5 TBS cold, salted butter, cut into small pieces
2 sticks salted butter, softened
3 cups white sugar
3 eggs
3 cups all purpose flour
1 TBS baking powder
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp cloves
16 oz can pumpkin
Instructions
Preheat oven to 350. Grease two 9×5 loaf pans (or 1 9×5, 1 8×4 & 1 mini loaf!) and set aside.
Make crumb topping: In a large bowl, mix flour and white sugar. Cut in 5TBS cold butter with a pastry cutter, two knives or a fork until mixture is coarse and crumbly and set aside.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon and cloves. Set aside.
In a large mixing bowl, cream 2 sticks butter and sugar on medium speed. With the mixer on medium, add eggs. Decrease the mixer speed to low and slowly add the flour mixture until just mixed. Using a wooden spoon or a spatula to fold in the pumpkin.
Pour batter into pans and top with crumb topping.
Bake for an hour, or until loves are lightly browned on top and toothpick inserted in the middle comes out clean.
Adventures of a Hungry Redhead 
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