Snickerdoodle Pumpkin Walnut Bread

Snickerdoodle Pumpkin Walnut Bread Makes 2 loaves 2 cups all-purpose flour 1 1/2 cups white whole wheat flour (or all-purpose flour) 2 cups light brown sugar, packed 1/3 cups granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon freshly grated nutmeg 1 teaspoon cinnamon 1 teaspoon allspice 1/2 teaspoon cloves 1 15-ounce can pumpkin puree, or just under two cups 1 cup vegetable oil 1/3 cup honey 1/3 cup water 1/2 cup of chopped walnuts FOR THE STREUSEL TOPPING: 1/2 cup flour 1/2 cup granulated sugar 1/2 teaspoon salt 2 tablespoons cinnamon 2 tablespoons butter, I doubled the butter to make it extra-good Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans and set aside. In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices. In a medium bowl, carefully whisk together pumpkin puree, oil, honey and water. add walnuts Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, incorporating all the dry ingredients. Divide the dough between the two greased pans and sprinkle with the streusel topping. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 15 minutes, then invert onto a cooling rack. Delicious served warm with a smear of butter