Description

This Pumpkin Bread with Crumb Topping is a delightful treat featuring pumpkin puree, warm spices, and a crunchy topping. Perfect for cozy mornings or as a comforting snack, it’s simple to make and incredibly delicious.

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
1/2 cup brown sugar
1 cup canola oil
4 eggs
15 oz can pumpkin puree
2/3 cup water
1 tsp vanilla

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Instructions

Preheat the oven to 350°F and spray two bread pans with non-stick spray, optionally lining them with parchment paper.
In a large bowl, combine flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger.
Stir in the white and brown sugar until well mixed.
Pour in the canola oil and mix until just combined; the mixture will be crumbly.
Add 2 eggs, mix well, then add the remaining 2 eggs and mix until the batter is still crumbly.
Stir in the pumpkin puree, water, and vanilla until fully combined.
Divide the batter evenly between the two prepared bread pans.
For the crumb topping, mix together sugar, flour, and cinnamon, then cut in cubed butter until crumbly.
Sprinkle the crumb topping over the batter in both pans evenly.
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool before removing from the pans.

Notes

Ensure the butter is cold for the crumb topping to achieve the best texture.
Using a toothpick to test for doneness is key for perfectly baked bread.
This bread can be stored in an airtight container for a few days or frozen for longer shelf life.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 20g
Sodium: 300mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg