Description
Pumpkin Bread with Crumb Topping is a moist, flavorful fall treat combining warm pumpkin spices and a sweet, crunchy brown sugar streusel. Perfect for breakfast, dessert, or a snack, this easy recipe brings the essence of autumn to your kitchen.
Ingredients
- Pumpkin Puree
- Canola Oil
- Water
- Eggs
- Flour
- Granulated Sugar
- Brown Sugar
- Baking Soda
- Salt
- Vanilla Extract
- Pumpkin Pie Spices (Cinnamon, Ginger, Cloves, Nutmeg)
- Crumb Topping: Flour, Brown Sugar, Butter, Cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease two 8×4-inch loaf pans and optionally line with parchment paper.
- In a large bowl, combine flour, salt, baking soda, and pumpkin pie spices.
- Stir in granulated sugar and brown sugar until evenly mixed.
- Make a well in center; add oil and mix until incorporated.
- Add eggs two at a time, mixing well after each addition.
- Stir in pumpkin puree, water, and vanilla extract until fully combined.
- Divide batter evenly between prepared pans and smooth tops.
- In a separate bowl, combine flour, brown sugar, and cinnamon for crumb topping; cut in cold butter until coarse crumbs form.
- Sprinkle crumb topping evenly over batter in pans.
- Bake 55-65 minutes until a cake tester inserted in center comes out clean; cover with foil if top browns too quickly.
- Cool in pans 10 minutes, then transfer to wire rack to cool completely.
Notes
Measure ingredients accurately to maintain moist texture. Mix thoroughly to avoid lumps. Use parchment paper to prevent sticking. Adjust crumb topping sugar for sweetness preference. Add nuts if desired for extra texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg