Description
This Pumpkin Bread with Crumb Topping is rich in flavor with a delightful crumbly topping, making it a fantastic homemade treat for any occasion. Ideal for breakfast or dessert!
Ingredients
Scale
- 1/2 cup brown sugar
- 3 3/4 cups flour
- 1 tsp ground cinnamon
- 1/2 cup cold butter, cubed
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 cups white sugar
- 1 cup canola oil
- 4 eggs
- 15 oz can pumpkin puree
- 2/3 cup water
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees and prepare two bread pans with non-stick spray.
- In a large bowl, combine flour, salt, baking soda, ground cinnamon, nutmeg, cloves, and ginger.
- Stir in white and brown sugar, mixing until thoroughly combined.
- Add canola oil and mix until just combined, creating a crumbly texture.
- Mix in 2 eggs, then the remaining 2 eggs, keeping the mixture crumbly.
- Incorporate pumpkin puree, water, and vanilla; mix until well combined.
- Divide the batter evenly between the prepared bread pans.
- To make the crumb topping, mix sugar, flour, and cinnamon; cut in cubed butter until crumbly.
- Sprinkle the crumb topping evenly over the batter in both pans.
- Bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
- Allow the bread to cool before removing from the pans.
Notes
Make sure to use canned pumpkin puree, not pumpkin pie filling.
Adjust the spices if you prefer a more or less intense flavor.
This bread can also be made into muffins if you prefer individual portions.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg