Cinnamon Crumb Pumpkin Bread
This delightful loaf combines warm pumpkin flavors and spices, topped with a crumbly mixture for a delightful crunch.
Ingredients
For the bread
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the crumb topping
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons cold butter, cut into small pieces
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until well incorporated.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, folding gently until just combined. Be careful not to overmix.
- In a separate bowl, mix flour, brown sugar, and cinnamon for the crumb topping. Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour the pumpkin batter into the prepared loaf pan, smoothing the top. Evenly sprinkle the crumb topping over the batter.
Baking
- Bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use fresh spices for maximum flavor. Optional variations include adding nuts or chocolate chips for extra texture and flavor. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.