Streusel-Topped Pumpkin Bread

Makes 2 loaves...very dense moist bread. Absolutely delicious with coffee in the morning, not to mention how wonderful your house will smell!

Streusel-Topped Pumpkin Bread

3/4 c. butter, softened

3/4 c. sugar

3/4 c. dark brown sugar

1 t. vanilla

4 eggs

2 1/2 c. pumpkin puree

3 c. flour

3 t. baking powder

3/4 t. baking soda

1 t. salt

1 1/2 t. cinnamon

1/4 t. ginger

1/4 t. allspice

1/4 t. nutmeg

1/8 t. cardamom

1/2 c. buttermilk

Topping:

1/4 c. butter, softened

1/2 c. brown sugar

1/4 c. oatmeal

1/4 c. flour

1 t. cinnamon

3 T. ground flax seed

1/4 c. chopped pecans (optional)

Preheat oven to 350. Grease and flour the bottom of two 8" loaf pans. To make topping, mix together all the topping ingredients with a fork or pastry cutter until combined and crumbly. A note about the flax seed: I realize this isn't a staple in every house and you could probably omit it. But if you buy a bag - I always have it in my refrigerator cause I love to add it to my oatmeal...it's rich in Omega 3s!

In large mixing bowl, cream together butter, sugar and brown sugar. Add vanilla and eggs and mix well. Stir in pumpkin puree.

In separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and cardamom with fork. Add half the flour mix to the pumpkin mixture, blending well. Add in the buttermilk. Add remaining flour mix and beat lightly until smooth.

Pour batter evenly in the two loaf pans. Cover each with half of the streusel topping. Bake at 350 for 70-80 minutes until toothpick inserted comes out clean.