Description
Enjoy this delightful Pumpkin Bread with Crumb Topping featuring rich pumpkin puree, warming spices, and a crunchy topping. Ideal for breakfast or as a comforting snack!
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 the oven to 350°F and spray two bread pans with non-stick spray.
- In a large bowl, mix together 3 3/4 cups flour, salt, baking soda, 1 tsp cinnamon, nutmeg, cloves, and ginger.
- Add both sugars to the flour mixture and mix until well combined.
- Pour in the canola oil and mix until just combined; the mixture should be crumbly.
- Incorporate 4 eggs gradually into the mixture, mixing between additions. It will remain crumbly.
- Add pumpkin puree, water, and vanilla; mix until fully combined.
- Divide the batter evenly between the prepared bread pans.
- For the crumb topping, combine sugar, flour, and 1 tsp cinnamon, then cut in cubed cold butter until crumbly.
- Sprinkle the crumb topping evenly over the batter in both pans.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool before removing it from the pans.
Notes
Parchment paper can help with easy removal from the pans.
Ensure that all ingredients are at room temperature before mixing for the best texture.
Store leftovers in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg