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Cinnamon Crumb Pumpkin Bread

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A cozy and nostalgic pumpkin bread with a crunchy cinnamon crumb topping, perfect for autumn.

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 (for crumb topping)
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon (for crumb topping)
  • 4 tablespoons cold butter, cut into small pieces

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan or line it with parchment paper.
  3. In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  4. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
  5. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
  6. In a separate bowl, mix 1/2 cup of flour, brown sugar, and cinnamon. Add cold butter and work until it resembles coarse crumbs.
  7. Pour the pumpkin batter into the prepared loaf pan and sprinkle the crumb topping generously on top.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Once baked, let the bread cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

Serve warm with whipped cream cheese or a simple glaze for an extra treat. Store wrapped at room temperature or freeze for later enjoyment.

Nutrition

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

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