Description

This Pumpkin Bread with Crumb Topping delivers irresistible flavors with easy preparation. Loaded with pumpkin, cinnamon, and a buttery crumb topping, it’s perfect for any occasion!

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. Prepare two bread pans by spraying them with non-stick spray or lining them with parchment paper.
In a large mixing bowl, combine 3 3/4 cups of flour, salt, baking soda, ground cinnamon, nutmeg, cloves, and ginger.
Add in the white and brown sugar, mixing until everything is well incorporated.
Pour in the canola oil and stir until just combined, resulting in a crumbly mixture.
Incorporate two eggs, mix, then add the remaining two eggs and mix. The mixture will remain crumbly.
Add the pumpkin puree, water, and vanilla extract, and mix until fully combined.
Divide the batter evenly between the prepared bread pans.
To prepare the crumb topping, mix together sugar, 1/4 cup flour, and ground cinnamon. Cut in the cold butter cubes with a fork until a crumbly texture forms.
Evenly sprinkle the crumb topping over the batter in both pans.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the bread cool completely before removing it from the pans.

Notes

Ensure the butter is very cold for a crumbly texture in the topping.
Use canned pumpkin puree for convenience or make your own by roasting and blending fresh pumpkin.
Bread can be wrapped and stored for several days or frozen for longer storage.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 24g
Sodium: 250mg
Fat: 15g
Saturated Fat: 3.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg