Happy September 1st! The unofficial first day of fall! according to me and all the Autumn season lovers. I’ve been seeing fall decor for weeks now! and I can’t contain my excitement anymore. So a pumpkin recipe is in order. This is my super moist, super delicious Pumpkin Bread with Crumb Topping.
And yes this recipe uses a whole can of pumpkin so you don’t have to worry about storing the rest in the back of the fridge and it going bad.
The crumb topping makes this extra delicious. Anything with butter crumb usually does! and there’s plenty of it. I was going back and forth between this recipe and initially i started out with a sugar topping that was quite delicious and created a crust, but the crumb topping was even more delicious in the 2nd recipe test and my family concluded as well.
There is 1 key step that is SO important and you must not skip it. I strain the pumpkin to remove most of the liquid. The texture of this bread is OUT OF THIS WORLD. And it’s due to that extra step. Without straining the pumpkin I found my bread too wet. And when retesting, I was adding way too much flour and having to increase the other ingredients. So, in short. Strain your pumpkin puree! Here’s what I use to remove that extra moisture. You can also use paper towels over a fine mesh strainer.
After straining, you’ll be left with 1/2 C to 1 C of pumpkin liquid, depending on the brand. DON’T throw this stuff out! You’ll use this as the liquid in the glaze. And I use it for my PSL’s.
Pumpkin Bread With Crumb Topping
Equipment
- Loaf pan
- cheese cloth or fine mesh strainer
- mixing bolws
- Whisk
- Spatula
Ingredients
Pumpkin Loaf
- 1 15 oz can Pumpkin Puree
- 1C + 2 tbsp cane sugar
- 8 tbsp melted butter
- ¼ cup neutral oil sunflower, avocado, etc..
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cup all purpose flour spooned & leveled off
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1½ tbsp pumpkin spice
- ½ tsp cinnamon
For the crumb
- ¼ cup melted butter
- ¼ C + 2 tbsp granulated sugar
- 2 tbsp brown sugar light or dark
- ¼ tsp salt
For the glaze
- ½ cup powdered sugar sifted
- ½ tsp vanilla extract
- 1-2 tbsp pumpkin liquid
- ½ tsp cinnamon
- ⅛ tsp salt
Instructions
For the crumb
- Mix all the ingredients with a fork until crumbly. Set aside.
For the Loaf
- Add the pumpkin puree to a cheese cloth over a cup or bowl and squeeze to remove most of the liquid. You can also do this with paper towels or a fine mesh strainer. Save the pumpkin juice!
- Preheat the oven to 350°
- In a large bowl, add the strained pumpkin puree, sugar, melted butter, oil, eggs & vanilla. Whisk well.
- Using a spatula, stir in the remaining dry ingredients. Fold until no pockets of flour remain. The batter will be thick.
- Pour into a prepared loaf pan and top evenly with your crumb. Bake for 1 hour or until the center is set. Allow the loaf to cool before glazing. Slice and enjoy!
For the glaze
- Add the sifted powdered sugar to a bowl, along with the rest of the ingredients. Whisk until smooth an no longer lumpy. Set aside until ready to use. When ready whisk again before pouring over the top of the loaf.
