Pumpkin Bread with Cinnamon Crumb Topping
Indulge in the flavors of fall with our Pumpkin Bread recipe! Whether you use fresh pumpkin from your garden or canned puree, this moist and spiced bread, topped with a delectable cinnamon streusel, is a seasonal must-try. Perfect for cozy gatherings or a comforting treat, savor the essence of autumn with every bite
Ingredients
Pumpkin Bread
- 3 1/3 cups all purpose flour
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup canola oil or vegetable oil
- 4 eggs large
- 1 15 oz can pumpkin puree not pumpkin pie filling
- 2/3 cup water
- 1 tsp vanilla extract
Crumb Topping
- 1/2 cup butter cold and cubed
- 1/2 cup brown sugar
- 3/4 cup all purpose flour
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350 degrees and prepare two 8x4-inch bread pans. To prevent sticking, I recommend lining the bottom with parchment paper and lightly greasing with baking spray.
- In a large bowl, combine your dry ingredients: flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger. Mix well.
- Add both granulated sugar and brown sugar to your dry mixture, and mix until they are fully integrated.
- Create a well in the center of your mixture and introduce the canola or vegetable oil. Stir until the oil is well incorporated, even though the mixture might still seem somewhat dry at this point.
- Gradually add your eggs, ensuring thorough mixing after each addition. The batter may continue to appear dry, but that's okay.
- Now, add the pumpkin purée along with the water and vanilla extract. Continue mixing until everything is well combined.
- Divide the batter equally between your two prepared bread pans. Set them aside momentarily.
- In a separate bowl, combine flour, brown sugar, and cinnamon. To create the delightful crumb topping, use a fork or pastry cutter to incorporate cold, cubed butter until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the batter in both pans.
- Place your bread pans in the preheated oven and bake for 55-65 minutes, or until a cake tester emerges clean when inserted.
- Once the baking is complete, allow your loaves to cool for about 10 minutes inside the pans. After this brief resting period, carefully remove them from the pans and place them on a wire rack to complete the cooling process.
- With your pumpkin bread now perfectly cooled, it's time to slice, serve, and relish in the delightful flavors of the season. Enjoy!
Tried this recipe?Let us know how it was!