Description
This Pumpkin Bread with Crumb Topping boasts an irresistible flavor, simple preparation, and a delightful blend of spices, making it perfect for any occasion. It’s a must-try for anyone looking for a homemade treat!
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 oven to 350°F and spray two bread pans with non-stick spray.
- In a large bowl, mix together 3 3/4 cups flour, 1 1/2 tsp salt, 2 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp ginger.
- Stir in 2 cups white sugar and 1/2 cup brown sugar until well combined.
- Pour in 1 cup canola oil and mix until just combined, resulting in a crumbly mixture.
- Add 4 eggs, mixing in one at a time, until the mixture remains crumbly.
- Incorporate the 15 oz pumpkin puree, 2/3 cup water, and 1 tsp vanilla, mixing until well combined.
- Divide the batter evenly between the prepared bread pans.
- For the crumb topping, mix together sugar, flour, and cinnamon before cutting in cold butter cubes until crumbly.
- Evenly sprinkle the crumb topping over both pans filled with batter.
- Bake for 55-65 minutes, or until a toothpick inserted comes out clean.
- Allow the bread to cool in the pans before removing.
Notes
For extra flavor, consider adding chopped nuts or chocolate chips to the batter.
Ensure the pumpkin puree is pure and not pumpkin pie filling for better results.
This bread freezes well; wrap it tightly and store for future enjoyment.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg