Go Back
Print

Pumpkin Bread With Crumb Topping

Course Dessert
Cuisine American
Keyword Fall, Loaf, Pumpkin, Pumpkin Spice
Prep Time 20 minutes
Cook Time 1 hour
Servings 6
Author Leona G.

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.