Pumpkin Bread with Crumb Topping
User Reviews
5
Pumpkin Bread with Crumb Topping
Description
This Pumpkin Bread with Crumb Topping combines a classic fall-flavored quick bread with a buttery crumb topping. The bread batter includes pumpkin puree, softened butter, granulated and brown sugars, eggs, vanilla, and a blend of spices like cinnamon, nutmeg, ginger, and cloves. Leavened with baking powder and baking soda, the batter yields moist, tender loaves with a warm, spiced flavor. Chopped pecans can be added for extra texture and richness. The crumb topping, made from flour, sugars, cinnamon, salt, and melted butter, is sprinkled over the batter before baking, creating a sweet, crisp layer contrasting the soft bread beneath. This bread is baked in two loaf pans and can be dusted with powdered sugar after cooling.
The bread slices well and offers a balanced sweetness with aromatic spices and the subtle earthiness of pumpkin. It suits breakfast, snack, or dessert occasions and pairs nicely with butter or cream cheese. The recipe provides guidance on sugar variations: using light or dark brown sugar impacts the flavor depth and color slightly but both work well.
The bread keeps fresh when wrapped tightly at room temperature for a couple of days, refrigerated for up to five, or frozen for several months, allowing for make-ahead preparation and convenient storage.
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 butter 1 stick), melted and cooled, unsalted
Pumpkin Bread
- 1 cup butter softened, unsalted
- 1 cup granulated sugar
- 1 cup dark brown sugar , lightly-packed
- 4 large egg
- 1 teaspoon vanilla extract pure
- 15 ounces pumpkin not pumpkin pie filling, puree
- 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 cloves ground
- 1 cup pecans optional, but recommended, chopped
- 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
- Both light and dark brown sugar can be used in the bread and crumb; dark sugar gives deeper flavor but may darken the bread color.
- Wrap the bread tightly; it stays fresh at room temperature for about 2 days, refrigerated up to 5 days, and freezes well for 2 to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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