Description

This Pumpkin Bread with Crumb Topping is a must-try! It’s filled with rich flavors from pumpkin and spices, topped with a crunchy crumb that makes it ideal for any occasion, from quick breakfasts to comforting snacks.

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 and prepare two bread pans with non-stick spray and parchment paper at the bottom.
In a large bowl, combine the flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger.
Stir in the white sugar and brown sugar until well mixed.
Add the canola oil and mix until just combined; the mixture will be crumbly.
Incorporate the eggs one by one, mixing well after each addition. The mixture will remain crumbly.
Fold in the pumpkin puree, water, and vanilla until fully combined.
Divide the batter between the two prepared bread pans evenly.
For the crumb topping, mix together the sugar, flour, and cinnamon. Cut in the cold butter until crumbly.
Sprinkle the crumb topping over each loaf.
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

For best results, ensure all ingredients are at room temperature before mixing.
The bread can be stored in an airtight container for up to three days.
Try adding chopped nuts or chocolate chips for extra flavor.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 20g
Sodium: 300mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg