- 3 c. sugar
- 1 c. vegetable oil
- 4 eggs
- 1½ tsp. salt
- 1½ tsp. cinnamon
- 1½ tsp. nutmeg
- ¾ tsp. pumpkin pie spice
- 2 tsp. baking soda
- 15 oz. can pure pumpkin (not homemade)
- 3½ c. flour
- ⅔ c. water
- ¾ c. finely chopped white chocolate bar (Lindt)
- ½ c. all-purpose flour
- 2 tsp. cinnamon
- ½ c. packed brown sugar
- 4 T. salted sweet cream butter, chilled
Preheat oven to 350°F. Using shortening, grease sides and bottom of three 4½” x 8½” loaf pans. Combine sugar, oil, and eggs in a large bowl. Using a mixer, blend them together until well combined.
To that bowl, add the remaining ingredients. Blend with the mixer on med. speed, scraping the sides, until fully combined and thick. Equally divide the batter into the pans. Jiggle them a little to even out the batter.
In a medium bowl, combine the topping ingredients by using a pastry cutter or fork until crumbly. Divide up and sprinkle mixture over the batter in each pan.
Bake all three pans on the middle to lower rack in the oven for 50 minutes. Test it by inserting a toothpick. If it comes out clean it’s done. If not, continue baking and checking every 5 minutes for up to 10 minutes more. Don’t overbake. Let it cool completely before removing from pans. Makes 3 loaves.