WG Pumpkin Nut Bread

2 1/2 cups fresh milled whole grain flour (whole grain mix below)
1 c all purpose flour
1 1/2 t baking soda
1 1/2 t baking powder
1 t salt
1 t nutmeg
1 t ginger
2 t cinnamon
1 15 oz can pumpkin
1 1/2 c sugar
8 T (1 stick) butter, melted and cooled
2 t vanilla

Topping:
Combine 1 c coarsely chopped pecans, 3/4 c brown sugar, 3/4 c whole grain flour, 1/2 t cinnamon in a small bowl. Drizzle in melted butter until it clumpy and sticks together, about 1/2 c?


1. Adjust oven rack to lower middle position and heat to 350 degrees. Generously grease a 9 inch loaf pan and sprinkle with cinnamon and sugar.
2. Whisk flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger in a large bowl. Whisk pumpkin, sugar, melted butter, eggs, and vanilla together in a separate bowl until frothy.
3. Fold pumpkin mixture into the flour mixture. Fold in 1 cup of dries cranberries if desired.
4. Pour into the loaf pan. Drop topping in clumps on top of the batter and bake until golden and a toothpick comes out with a few crumbs attached, 45-55 minutes.
5. Let loaf cool for 10 minutes before unmolding onto a wire rack to cool for 1 hour.