Pumpkin Bread with Crumb Topping
User Reviews
5.0
69 reviews
Excellent
Pumpkin Bread with Crumb Topping
Report
This moist pumpkin bread, with warm spices, pecans, and a buttery crumble topping, is a great fall treat with a cup of coffee or tea.
Share:
Ingredients
Crumb Topping
- 1 cup all purpose flour (125 g)
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar , lightly packed*
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter (1 stick), melted and cooled
Pumpkin Bread
- 1 cup unsalted butter , softened
- 1 cup granulated sugar
- 1 cup dark brown sugar , lightly-packed
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 2-1/2 cups all purpose flour (312.5 g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup Chopped Pecans (optional, but recommended)
- powdered sugar , for dusting (optional)
Instructions
Make the Crumb Topping
- In a medium bowl, whisk together flour, cinnamon, granulated sugar, light brown sugar, and salt. Stir in melted butter until combined and small crumbs form. Set aside.
Make the Pumpkin Bread
- Preheat oven to 350 degrees F with rack in the middle position. Butter two, 1- to 1.5-pound loaf pans. (Minimum dimensions: 8.5" x 4.5" x 2.75") Set aside.
- In a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition.
- Scrape the bowl and beat in the the vanilla extract and pumpkin puree. The mixture might look curdled; this is ok.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. Add to the pumpkin mixture in 3 additions, mixing until just combined. Stir in chopped pecans, if using.
- Divide the batter between the two prepared pans. Top each with half of the topping, very gently pressing it into the batter.
- Bake for 60 to 70 minutes, until a cake tester inserted into the center of the loaves comes out clean, or with just a few crumbs.
- Let loaves cool in the pans for 20 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, slice, and serve.
Notes
- You can use light or dark brown sugar in the pumpkin bread batter and crumble. Dark brown sugar gives the batter a subtly deeper flavor, but will also mute the color of the bread a bit more. We enjoy the recipe with either.
- This pumpkin bread keeps well, tightly wrapped at room temperature, for up to 2 days; in the refrigerator for up to 5 days; and in the freezer for 2-3 months. For more info, reference the storage section in the blog post above.
Nutrition Information
Show Details
Serving
1slice
Calories
414kcal
(21%)
Carbohydrates
53g
(18%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Cholesterol
82mg
(27%)
Sodium
182mg
(8%)
Potassium
183mg
(5%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
4215IU
(84%)
Vitamin C
1.1mg
(1%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18slices (2 loaves)
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 414kcal | 21% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 182mg | 8% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 4215IU | 84% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
Other Recipes
You'll Also Love
