Description

This Pumpkin Bread with Crumb Topping brings together fall flavors in a delightful loaf that’s easy to make and perfect for sharing. With its simple prep and rich taste, it’s the ideal treat for any gathering or quiet afternoon at home.

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°F. Spray two bread pans with non-stick spray and optionally line the bottom with parchment paper.
In a large mixing bowl, combine the flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger.
Add the white and brown sugar to the bowl and mix until well combined.
Pour in the canola oil and mix until just combined; the mixture should be crumbly.
Add the first two eggs, mix, and then add the remaining two eggs, mixing until combined. The mixture will remain crumbly.
Stir in the pumpkin puree, water, and vanilla until the batter is smooth.
Evenly divide the batter between the prepared bread pans.
To prepare the crumb topping, mix together sugar, flour, and cinnamon, then cut in the cubed butter until crumbly.
Sprinkle the crumb topping evenly over each pan of batter.
Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool completely before removing it from the pans.

Notes

For extra flavor, you can add chopped nuts or chocolate chips to the batter before baking.
Allow the baked bread to cool completely for easier slicing.
Store leftover bread in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice (1/16 of a loaf)
Calories: 270
Sugar: 17g
Sodium: 200mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg