Description
A cozy pumpkin bread recipe with a delicious crumb topping, perfect for breakfast or snacking.
Ingredients
Scale
- 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
- 4 large eggs
- 1 (15 oz) can pumpkin puree
- 2/3 cup water
- 1 tsp vanilla extract
- 1/2 cup cold, cubed butter (for topping)
- 1/2 cup brown sugar (for topping)
- 3/4 cup all-purpose flour (for topping)
- 1 tsp ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
- Mix the flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger in a mixing bowl.
- Whisk together the granulated sugar, brown sugar, and canola oil until blended. Add the eggs one by one, mixing until creamy.
- Stir in the pumpkin puree, water, and vanilla extract until smooth.
- Gradually add the dry mixture into the pumpkin mixture, folding gently to combine.
- Combine the cold butter, brown sugar, flour, and cinnamon in a small bowl for the topping.
- Divide the batter between the prepared loaf pans and sprinkle the crumb topping on each loaf.
- Bake for about 60–70 minutes or until a toothpick comes out clean.
- Cool in the pans for 15 minutes before transferring to a wire rack.
Notes
Serve warm with butter or cream cheese frosting. Add walnuts or chocolate chips for variations.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, fall recipes, baking, easy recipes, dessert