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Cinnamon Crumb Pumpkin Bread

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A delightful pumpkin bread with a sweet cinnamon crumb topping, perfect for cozy gatherings and lazy mornings.

Ingredients

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  • 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
  • 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

  1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large mixing bowl, whisk together canned pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract.
  3. In a separate bowl, sift together 1 1/2 cups of all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined.
  5. In another bowl, combine 1/2 cup of flour, brown sugar, and 1 teaspoon of cinnamon. Add the cold butter pieces and blend until crumbly.
  6. Pour the pumpkin batter into the prepared loaf pan and spread evenly. Sprinkle the crumb topping over the batter.
  7. Place the loaf pan in the oven and bake for about 50 minutes, or until a toothpick comes out clean.
  8. Once baked, let the pumpkin bread cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

Serve warm with butter or cream cheese frosting. Store in an airtight container for up to three days.

Nutrition

Find it online: https://recypez.com/cinnamon-crumb-pumpkin-bread/

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