From JOANN

You will crumble after tasting these pumpkin loaves

INGREDIENTS
WILTON food-crafting supplies
Mega Mini Loaf Pan
Bake Easy! Non-Stick Spray
14-1/2″x 20″ Cooling Grid
Pure Vanilla Extract

Topping:
2/3 cup all-purpose flour
1/3 cup firmly-packed light brown sugar
3 tablespoons butter, softened
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt

Loaves:
3-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-3/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups firmly-packed light brown sugar
5 eggs
1 teaspoon Wilton Pure Vanilla Extract
1 can (15 ounces) pumpkin puree
Confectioners’ sugar, for dusting (optional)

DIRECTIONS
1.Preheat oven to 350 degrees. Prepare Mega Mini Loaf Pan with Bake Easy! non-stick spray.

2.For topping, stir together flour, light brown sugar, butter, pumpkin pie spice and salt in medium bowl until thoroughly combined.

3.For loaves, stir together flour, baking powder, pumpkin pie spice and salt in large bowl.

4.In a separate large bowl, beat butter and brown sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each addition; beat in vanilla. Add flour mixture to butter mixture in three additions, alternating with pumpkin. Beat until just combined. Divide evenly into prepared pan cavities. Sprinkle with topping.

5.Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 10 minutes. Remove from pan; cool completely on cooling grid. Dust with confectioners’ sugar, if using.

Find this recipe and more treats at joann.com