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Pumpkin Crumble Bread
October 5, 2023
More fall content this week! I’ve got to admit, I’m not a huge pumpkin fan. There I said it. BUT, you guys, this pumpkin bread is like NO OTHER! It gives a subtle hint of fall without being overpowering. When I tell you this bread might possibly be the best thing I’ve ever baked, I mean it! It is THAT good! I strategically waited to make this on a cool, crisp fall morning as a way to sort of “usher in” fall. I invited a group of friends over for a play date, set out my fall pumpkins and fall throw pillows, and made two of these pumpkin crumble loaves. It was a fun morning and the bread got devoured. This bread is moist, full of flavor, and the crumble on top takes it to a whole different level of goodness. Just trust me, and bake this up right now friends!
Yields1 Serving Prep Time35 minsCook Time1 hr 5 minsTotal Time1 hr 40 mins
Pumpkin bread
3 ⅓ cups All purpose flour
½ tsp salt
2 tsp baking soda
2 tsp pumpkin pie spice
1 ½ tsp Cinnamon
1 ½ cups sugar
½ cup coconut sugar
1 cup canola oil
4 eggs
1 15 ounce can of pumpkin puree
⅔ cup water
1 ½ tsp vanilla
Crumb topping
½ cup COLD butter
½ cup brown sugar
¾ cup all purpose flour
1 tsp cinnamon
Directions
1
Preheat oven to 350 degrees and grease two 8×4 bread pans.
In a large bowl, mix flour, salt, baking soda, cinnamon, pumpkin pie spice together. Add in granulated sugar and brown sugar; mix until combined.
Mix in oil, eggs (2 at a time), then add in pumpkin puree, water and vanilla extract, mixing until well incorporated.
Divide the batter between the two bread pans.
For the crumb topping, in a separate bowl, mix flour, brown sugar and cinnamon together. Cut in the butter with a fork or pastry cutter and mix until it resembles coarse crumbs.
Sprinkle the crumb topping evenly over both batter in the pans.
Bake for 55-65 minutes, or until a cake tester/tooth pick comes out clean.
Cool before serving. Enjoy!
Ingredients
Pumpkin bread
3 ⅓ cups All purpose flour
½ tsp salt
2 tsp baking soda
2 tsp pumpkin pie spice
1 ½ tsp Cinnamon
1 ½ cups sugar
½ cup coconut sugar
1 cup canola oil
4 eggs
1 15 ounce can of pumpkin puree
⅔ cup water
1 ½ tsp vanilla
Crumb topping
½ cup COLD butter
½ cup brown sugar
¾ cup all purpose flour
1 tsp cinnamon
Directions
Directions
1
Preheat oven to 350 degrees and grease two 8×4 bread pans.
In a large bowl, mix flour, salt, baking soda, cinnamon, pumpkin pie spice together. Add in granulated sugar and brown sugar; mix until combined.
Mix in oil, eggs (2 at a time), then add in pumpkin puree, water and vanilla extract, mixing until well incorporated.
Divide the batter between the two bread pans.
For the crumb topping, in a separate bowl, mix flour, brown sugar and cinnamon together. Cut in the butter with a fork or pastry cutter and mix until it resembles coarse crumbs.
Sprinkle the crumb topping evenly over both batter in the pans.
Bake for 55-65 minutes, or until a cake tester/tooth pick comes out clean.
Cool before serving. Enjoy!
Notes
Category :
Breakfast
,Recipes
