Description

This Pumpkin Bread with Crumb Topping is a delightful treat featuring a moist bread enriched with pumpkin puree and warm spices, topped with a buttery crumb mixture. It’s an easy-to-make, homemade recipe that’s perfect for fall gatherings or cozy afternoons!

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

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Instructions

Preheat the oven to 350 degrees F and spray two bread pans with non-stick spray, optionally lining with parchment paper.
In a large bowl, combine flour, salt, baking soda, ground cinnamon, nutmeg, cloves, and ginger.
Mix in both white and brown sugars until well combined.
Add canola oil and mix until just combined. The mixture should be crumbly.
Incorporate the eggs gradually, mixing well after each addition, though the mixture will remain crumbly.
Add pumpkin puree, water, and vanilla extract, mixing until combined.
Divide the batter evenly between the prepared bread pans.
For the crumb topping, mix together sugar, flour, and ground cinnamon. Cut in the cubed cold butter with a fork until crumbly.
Sprinkle the crumb topping evenly over the batter in both pans.
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool before removing from the pans.

Notes

For extra flavor, consider adding chopped nuts or chocolate chips to the batter.
Store any leftovers in an airtight container for up to 3 days for best freshness.
This bread can be frozen for up to 3 months; just wrap it tightly in plastic wrap.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 300mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg