Pumpkin Crumble Bread
Equipment
- 9" x 5" x 3" loaf pan
- 1 sheet of parchment or baking non-stick cooking spray
- large bowl
- measuring spoons & cups
- whisk
- rubber spatula
- medium bowl
Ingredients
Pumpkin Bread
- 1 (15oz) can 100% pumpkin puree
- 2 large eggs
- 1/2 cup milk
- 1/2 cup melted butter, slightly cooled
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
Crumble
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 2 TBS granulated sugar
- 1/2 tsp pumpkin pie spice
- 1/4 cup cold butter, diced
Instructions
Pumpkin Bread
- Preheat oven to 350 degrees. Crumble a piece of parchment and unfold into a 9 x 5 x 3 loaf pan. Or Spray the loaf pan with non-stick cooking spray.
- In a large mixing bowl (use the ingredients listed under the "Pumpkin Bread" whisk together 100% pumpkin puree, 2 eggs, milk, melted butter, granulated sugar, brown sugar. Whisk in vanilla extract.
- Using a spatula fold in flour, baking soda, salt, cinnamon, and pumpkin pie spice. (Remember to use the ingredients listed from the "Pumpkin Bread" list.)
Crumble
- In a separate medium bowl mix together flour, brown sugar, granulated sugar, and pumpkin pie spice.(Use the ingredients listed under the "Crumble" ingredients.
- Blend in cold diced butter using a pastry cutter, your fingers, or 2 knives. (I find that your fingers work better for this step.)
Make the Pumpkin Crumble Bread
- Pour the Pumpkin Bread Batter into prepared loaf pan and smooth evenly. Sprinkle the crumble mixture on top evenly. Don't smash.
- Bake in preheated oven for 65-75 minutes until a toothpick inserted in center comes out clean. Allow to cool completely before slicing. Enjoy.