1/2 tsp (2 mL) each ground cinnamon, cloves and nutmeg
1 cup (250 mL) pumpkin pur
Combine walnuts, brown sugar and cinnamon. Cut in butter until mixture is crumbly. Reserve. Preheat oven to 350 °F (180 °C).
Stir flour with sugar, baking soda, salt, cinnamon, cloves and nutmeg. Make a well in dry ingredients.
Whisk pumpkin with sour cream, honey, melted butter, vanilla and eggs. Mix into dry ingredients until just blended. Scrape batter into a buttered 9 x 5-inch (2 L) loaf pan. Sprinkle with topping.
Bake for 1 hour or until a tester inserted in center comes out clean. Cool in pan15 minutes. Turn out onto a rack.
* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com
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