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- For the Cinnamon Crumb Topping:
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 4½ teaspoons light brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 3½ tablespoons unsalted butter, melted and cooled
- For the Cinnamon-Maple Walnuts:
- 2 cups walnuts, toasted and coarsely chopped
- 4 tablespoons maple syrup
- 4 tablespoons light brown sugar
- 4 teaspoons ground cinnamon
- For the Pumpkin Bread:
- 2⅔ cups granulated sugar
- 1 cup vegetable oil
- 1 (15-ounce can) pumpkin (2 cups)
- ⅔ cup water
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups King Arthur Flour White Whole Wheat Flour
- 1⅓ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1½ teaspoons salt
- 1 teaspoon nutmeg
View Full Recipe at Brown Eyed Baker
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