Crumb topped pumpkin loaf

I have had this recipe for ages (9 years!) and finally, finally have come around to making it.

Recipe from Family Circle Magazine, October 2009 (https://www.familycircle.com/recipe/quickbreads/crumb-topped-loaf/)

Ingredients:
Loaf:

• 1 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon pumpkin pie spice

• 1/2 teaspoon salt

• 1 egg

• 1/2 cup granulated sugar

• 1 cup canned solid-pack pumpkin

• 1/4 cup vegetable oil

• 1 teaspoon vanilla

• 1/2 cup walnuts, coarsely chopped

Topping:

• 1/4 cup unsalted butter, softened

• 1/3 cup packed dark-brown sugar

• 1/2 cup all-purpose flour

• 1/3 cup walnuts, finely chopped

• 1 teaspoon confectioners' sugar (optional)

Directions

1. Heat oven to 350 degrees. Coat a 9x5x3-inch loaf pan with nonstick cooking spray.

1. Mix flour, baking powder, pie spice and salt in small bowl. Beat egg and sugar in large bowl. Beat in pumpkin, oil and vanilla until smooth. Make a well in center of flour mixture. Add egg mixture. Stir just until moistened and batter comes together. Fold in walnuts. Spoon batter into prepared pan.

1. Mix butter, brown sugar and flour in small bowl until crumbly. Stir in walnuts. Sprinkle over batter.

1. Bake loaf at 350 degrees for 50 to 55 minutes, until wooden toothpick tests clean. Cool in pan on rack 10 minutes. Turn out onto rack to cool completely. Dust with confectioners' sugar; slice.
2. 
   

Nutrition Information for Crumb-Topped LoafServings Per Recipe: 12Per Serving: 28 mg chol., 4 g sat. fat, 2 g fiber, 105 mg sodium, 31 g carb., 14 g Fat, total, 259 kcal cal., 4 g pro.

My notes:
I used Libby's canned pumpkin-- not sure if that is considered "solid pack" pumpkin, but it worked. I did about one heaping cup.
I added the dry ingredients into the wet ingredients, and not vice versa.
It didn't seem like a lot of batter, but there's quite a bit of topping that the 9 X 5 X 3 pan was necessary so that the topping didn't overflow. However, I'd consider a smaller loaf pan just so that the loaf doesn't come out so squat and short.
I baked it for 50 minutes, it seemed dry. Next time I'd start checking at 45 minutes.
I used my own spice blend and added cinnamon, cardamom, ground ginger, cloves, and nutmeg. I probably doubled the overall amount of spice.
I added a pinch of salt to the crumb topping.
Overall the recipe comes together easily and tastes good-- the topping is the highlight, really. I probably won't make again because I'd want more bread to topping ratio. I might just make the topping again for another recipe.


Pictures