Spiced Pumpkin Loaf

• 1/4 cup canned pumpkin puree
• 6 tbsp (3/4 stick) butter, softened, plus additional, to serve
• 3/4 cup packed brown sugar
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 2 None eggs
• 1/2 cup self-rising flour
• 1/4 tsp baking soda
• 1/2 cup raisins
• None None FOR THE CRUMBLE
• 1/4 cup plain flour
• 1/4 cup packed brown sugar
• 2 tbsp chilled butter, chopped
• 1 tbsp pumpkin seeds

1. Preheat the oven to 350u0b0F. Lightly grease an 8 x 4-inch loaf pan and line with parchment paper.
2. Beat butter, sugar and spices in large bowl with electric mixer until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in combined sifted flour and baking soda, raisins and pumpkin. Spoon into prepared pan, smoothing the top.
3. For the crumble, combine flour and sugar in a bowl. Rub in butter. Stir in pumpkin seeds. Sprinkle over top.
4. Bake for 50-55 mins, until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; completely on wire rack. Serve warm with butter.

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Taken from recipes-plus.com/api/v2.0/recipes/32601 (may not work)