Ingredients
3/4 cup butter, cubed2-1/4 cups sugar1-1/2 cups canned pumpkin3 large eggs, room temperature2-1/4 cups all-purpose flour1 teaspoon ground cinnamon1 teaspoon ground nutmeg3/4 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1/2 cup chopped walnuts1/2 cup finely chopped crystallized gingerTOPPING:10 gingersnap cookies1/3 cup packed brown sugar2 tablespoons all-purpose flour1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg6 tablespoons cold butter1/4 cup finely chopped walnuts, optional
Preparation
Preheat oven to 350°. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Transfer to a large bowl; cool slightly. Add sugar, pumpkin and eggs; beat until well blended.
In another bowl, whisk flour, cinnamon, nutmeg, baking soda, baking powder and salt; gradually beat into pumpkin mixture. Fold in walnuts and ginger.
Transfer to 5 greased 5-3/4x3x2-in. loaf pans. Place cookies, brown sugar, flour, cinnamon and nutmeg in a food processor; pulse until cookies are finely ground. Add butter; pulse until crumbly. Sprinkle cookie mixture and, if desired, walnuts over batter.
Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
