Cinnamon Crunch Pumpkin Bread

I absolutely love anything pumpkin.. This recipe is a keeper. It tastes amazing. You might just not want to share this with anyone. It's a great bread to make during the fall. Who am I kidding... I pretty much would eat this anytime of the year.
Bake some and share the goodness..

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Cinnamon Crunch Pumpkin Bread

Ingredients:
1¾ c. all-purpose flour
1 c. sugar
½ c. brown sugar, packed
⅓ c. water
¼ c. oil
¼ c. butter
1 c. pumpkin puree
2 eggs
1 tsp. baking soda
¾ tsp. salt
½ tsp. cinnamon
1 tsp. pumpkin pie spice
½ tsp. vanilla extract

Topping:
1 tbsp. flour
5 tbsp. brown sugar
1 tbsp. butter
1 tsp. cinnamon
¼ c. chopped pecans (optional)
¼ c. cinnamon baking chips (optional)

DIRECTIONS:
1. Preheat oven to 350 degrees. Spray one 8 x 4 inch loaf pan with baking spray. Set aside.
2. In the bowl of a stand mixer, beat together butter, oil, and sugars. Mix until smooth. Add pumpkin puree, water, and vanilla, mix until smooth. Add in one egg at a time, mixing after each addition.
3. In a medium mixing bowl, combine flour, baking soda, cinnamon and pumpkin pie spice. Whisk together. With mixing speed on low, gradually add dry ingredients. Mix until just incorporated.
4. Pour batter into prepared pan. Set aside.
5. To make the topping, in a small mixing bowl, combine flour, sugar and cinnamon. Cut in cold butter with a pastry blender. The mixture should resemble coarse crumbs. Sprinkle on top of batter along with nuts and cinnamon chips.
6. Place in oven and bake for 1 hour. The topping will begin to darken but should not burn. Remove from oven and let cool in pan on a wire rack for 1 hour before removing.