Name: Easy Pumpkin Bread with Crumb Topping
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 1/3 cups all-purpose flour; 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 allspice; 1/4 tsp ground ginger; 2 cups granulated sugar; 1/2 cup brown sugar; 1 cup canola oil (or vegetable oil); 4 large eggs; 1 (15 oz) can pumpkin puree (not pumpkin pie filling); 2/3 cup water; 1 tsp vanilla extract; 1/2 cup cold and cubed butter; 1/2 cup brown sugar; 3/4 cup all-purpose flour; 1 tsp ground cinnamon

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why make this recipe

Easy Pumpkin Bread with Crumb Topping is a delightful treat perfect for any time of the year, but especially during the fall. The combination of warm spices and pumpkin gives it a cozy flavor that many people love. Plus, the crumb topping adds a sweet crunch that makes it even more tempting. This recipe is simple to follow, making it suitable for bakers of all skill levels. You’ll end up with two loaves, so you can enjoy one now and save one for later or share with friends and family!

how to make Easy Pumpkin Bread with Crumb Topping

Ingredients:

3 1/3 cups all-purpose flour
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 allspice
1/4 tsp ground ginger
2 cups granulated sugar
1/2 cup brown sugar
1 cup canola oil (or vegetable oil)
4 large eggs
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
2/3 cup water
1 tsp vanilla extract
1/2 cup cold and cubed butter
1/2 cup brown sugar
3/4 cup all-purpose flour
1 tsp ground cinnamon

Directions:

Preheat your oven to 350 degrees Fahrenheit and grease two 8×4 bread pans. For easy removal, you can also place parchment paper at the bottom and spray it with baking spray.
In a large bowl, mix together the flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger.
Add the granulated sugar and brown sugar to the dry ingredients and mix until combined.
Make a well in the center of the mixture and pour in the oil. Mix just until the oil is combined, but the mix will still look dry.
Add in the eggs, two at a time, mixing after each addition. The mixture will be dry again.
Pour in the pumpkin puree, water, and vanilla extract, and mix until everything is well combined.
Divide the batter evenly between your two prepared bread pans and set aside.
In a separate bowl, mix together the flour, brown sugar, and cinnamon for the crumb topping. Cut the cold butter into the mixture using a fork or pastry cutter until it resembles coarse crumbs.
Sprinkle the crumb topping evenly over both batters in the pans.
Bake in the preheated oven for 55-65 minutes, or until a cake tester comes out clean. If the top is browning too fast, tent a piece of foil over it.
Allow the bread to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Slice, serve, and enjoy!

how to serve Easy Pumpkin Bread with Crumb Topping

This pumpkin bread is delicious on its own, but you can also serve it with butter or cream cheese for an extra treat. It makes a wonderful addition to breakfast or as a snack throughout the day. Pair it with a hot cup of coffee or tea for a cozy experience.

how to store Easy Pumpkin Bread with Crumb Topping

To store your Easy Pumpkin Bread, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for about 3-4 days. For longer storage, consider placing it in the refrigerator or freezer. If freezing, make sure to double wrap it to prevent freezer burn. It can last in the freezer for up to 3 months.

tips to make Easy Pumpkin Bread with Crumb Topping

Make sure your ingredients are at room temperature for better mixing.
Do not overmix the batter; mix until just combined to ensure a light texture.
You can adjust the spices according to your preference for flavor.
For a change, add nuts or chocolate chips into the batter before baking.

variation

You can easily customize this recipe by adding ingredients like chopped walnuts, pecans, or chocolate chips for added flavor and texture. For a different twist, try adding cranberries or raisins. You can also substitute pumpkin with mashed bananas or applesauce for another delicious variation.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Make sure to cook and puree it before using, and ensure you have the right amount (15 oz) for the recipe.

2. Can I make this recipe gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you use has a similar texture and binding ability.

3. Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar if you prefer a less sweet bread. Just keep in mind that it may affect the texture and moisture of the bread.