Recipe below<3 Chai-spiced white pumpkin bread with a brown butter rye pecan crumble. Made this with the last of my white pumpkin puree leftover from last month. I haven’t been able to find any more white pumpkins since then so I guess we’ll have to wait until next year haha. You could also make this with regular pumpkin puree or even squash or sweet potato puree (it would be so good with Japanese sweet potato or white yam)! Anyways it’s my fav pumpkin bread recipe I’ve ever tried either way, highly recommend! <3 For the crumble topping * 1/2 cup rye (or AP) flour (65g) * 1/3 cup packed brown sugar (80g) * 1/2 tsp cardamom * 1/8 tsp nutmeg * 1/8 tsp cinnamon * salt to taste * 1/3 cup salted butter, cooked over medium heat until browned * About 1/4 cup pecans, chopped * 2 tbsp rolled oats Instructions: 1. Brown your butter. Remove from heat and add in oats and pecans. 2. Whisk together the dry ingredients. Pour in the butter/oat/pecan mixture & stir until just combined. Set in the fridge while you make the bread. Pumpkin bread recipe adapted from onceuponachef.com <3 Ingredients: -2 cups flour, spooned into measuring cup & leveled-off -1/4 tsp salt -1 tsp baking soda -½ tsp baking powder -1 to 1.5 tsp ground Marsala chai spices, or spices of choice -1/2 tsp cinnamon -1½ sticks (¾ cup) salted butter, softened -1 and 3/4 cups sugar -2 large eggs -2 cups of homemade white or any color pumpkin puree, OR, 1 (15-oz) can of 100% pure pumpkin. Instructions 1. Preheat the oven to 325°F & set rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter & dust with flour 2. In a medium bowl, combine the flour, salt, baking soda, baking powder, & spices. Whisk until well combined; set aside. 3. In a large bowl with an electric mixer, beat the butter and sugar on medium until blended. Add eggs one at a time, beating well after each. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay. 4. Add the flour mixture & mix on low until combined. 5. Scoop the batter into prepared pans. Bake for 65 – 75 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely, or enjoy while warm! . #baking #madefromscratch #homemade #pumpkinbread #narasmith #lucysmith #homemaking #relaxingbaking #recipe #holidayrecipes #chai #chaispice #pumpkinspice #funrecipes #christmasrecipe