Pumpkin Week - Streusel Topped Pumpkin Loaf

Blah, blah, I love fall, blah blah blah. So does everyone else. Here's some math (I love math) - fall is the favorite season of 1/3 of Americans. With 4 seasons, that's statistically significant. Trust me - I'm a scientist.

Is anyone still reading this? Nothing says "Hook 'em" like a math opener. Let's start over.

IT'S PUMPKIN WEEK!

I do like fall. Just not in the Northwest. The rain has started. The rain is here to stay. The rain will continue, practically non-stop until May. What MOST people love about fall is the same sort of list that I used to have about fall in Denver. The bite of the first frost. The cooler days. The rainbow of leaf colors, with the still-green-grass, against the back drop of clear blue sky. A last chance to get outside and enjoy the weather before winter hits. Maybe the first snow. Pumpkin spice lattes blowing up my news feed.

Very few of these things overlap with Pacific Northwest falls. Except for the Pumpkin Spice Lattes (OMG, we get it, okay?). Another thing the PNW brings for fall is spider. Oh. Em. Gee. The spiders. They are EVERYWHERE. I honestly do not remember that the spiders were this bad here last year. And two years ago, we were in an apartment building with indoor entryways. Hardly any spiders there. Oh, those were the days. But now, on the ground level, surrounded by trees, and with lots of windows, I'm constantly afraid. And just when I let my guard down... BOOM! That black thread is actually a beast.

ANYWAY. Aside from fear, fall for me is about baking. Since I can't go outside and enjoy the color like everyone else, my weekends are full of fires, open blinds (to see the color), and a cranked oven. Recently, I cranked out this pumpkin loaf that I found online. It is so insanely good. It is so moist and crumbly that it goes down just a little too easily. Lots of pumpkin, just a bit of crunch on top, and just a hint of sweet. For something a little richer, it's great with butter, left over cream cheese frosting, or even a little Greek yogurt. I can easily see keeping a loaf of this on hand in the freezer for emergency cravings.

Before you get too far ahead, be sure to check out some of the other Pumpkin Week Specials!
Monday: Kirsten from Comfortably Domestic makes Pumpkin Cinnamon Rolls

Tuesday: Jeanne from Inside Nana Bread's Head makes Pumpkin Waffles
Carrie from Bakeaholic Mama makes Pumpkin Pie Macarons

Wednesday: Megan from Wanna Be a County Cleaver makes Pumpkin Cheesecake
Allison from Decadent Philistines Take Over The World makes Pumpkin Marshmallows
Shanna from Pineapple and Coconut makes Pumpkin Risotto

Thursday: Anne from From My Sweet Heart makes Pumpkin Donuts
Kat from Tenaciously Yours makes Marbled Gingersnap Tart
Mads from La Petite Pancake makes Pumpkin Spice Cake with Frosting

Friday: Madeline from Munching in the Mitten makes Savory Pumpkin Tart
Lauren from Climbing Grier Mountain makes Pumpkin Mousse
Kirsten from Comfortably Domestic makes Pumpkin Kiss Cookies

Saturday: Monica from The Grommom makes Pumpkin Ice Cream
I'm back with Pumpkin Scones

Pumpkin Streusel Bread
Adapted from Mommy, I'm Hungry

Batter:
1 3/4 cups all-purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick) butter
1 1/4 cups sugar
3 large eggs
1 cup canned pureed pumpkin (not pre-seasoned pumpkin pie filling)
1 tsp vanilla extract
1/3 cup milk

Topping:
2/3 cup plus 2 Tbl rolled oats
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 tsp cinnamon
6 Tbl butter

1. Preheat oven to 350*F.
2. Grease two loaf pans (or a 9x9 pan) and line with parchment paper.
3. To make the topping, combine 2/3 cup oats, flour, sugar, and cinnamon in a food processor. Add butter and cut it just until crumbly. Transfer mixture to a bowl. Stir in remaining oats. Set aside.
4. Whisk together the flour, pumpkin spice, baking soda, baking powder, and salt in a large bowl.
5. In the bowl of a mixer, but the butter until smooth. Add in the sugar and whip until light and fluffy. Add the eggs, one at a time. Scrape in between additions, and stir until well-combined.
6. Add the pumpkin and vanilla extract to the butter mixture.
7. Gradually add the dry ingredients. Slowly add the milk. Transfer the batter to the pans. Spread the topping gently and evenly between the pans.
8. Bake the loaves for about 45-55 minutes, or until a toothpick inserted into the middle comes out clean. If baking two, rotate halfway through.
9. Allow to cool in the pan for about 15 minutes. Remove from the pan and allow to cool completely.
10. Omnomnom