Cooking Time: 45-50 min Servings: 6-8
1/3 c packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon The Olive Scene Mild Extra Virgin Olive Oil
1 teaspoon ground cinnamon
1/8 teaspoon salt
2 c all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 can (15-ounce) unsweetened pumpkin puree
1 teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 c granulated sugar
1 c packed light brown sugar
½ c Olive Scene mild Extra Virgin Olive Oil
4 ounces cream cheese, cut into 12 pieces
4 large eggs
¼ c buttermilk
1 c walnuts, toasted and chopped fine
FOR THE TOPPING:
Mix all dry ingredients together in bowl until well combined.
Drizzle olive oil over and mix with a fork until topping resembles wet sand; set aside.
FOR THE BREAD:
Adjust oven rack to middle position and heat oven to 350
Grease two 8 ½ x 4 ½ inch loaf pans.
Whisk flour, baking powder, and baking soda together in bowl.
Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat.
Cook mixture, stirring constantly, until reduced to 1½ cups, 6 to 8 minutes.
Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined.
Let mixture stand for 5 minutes.
Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
Whisk together eggs and buttermilk.
Add egg mixture to pumpkin mixture and whisk to combine.
Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK).
Fold walnuts into batter.
Scrape batter into prepared pans.
Sprinkle topping evenly over top of each loaf.
Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes.
Let breads cool in pans on wire rack for 20 minutes.
Remove breads from pans and let cool for at least 1½ hours.
Serve warm or at room temperature.