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Pumpkin Crumble Bread

Course: Baking, Bread, Brunch, Dessert
Cuisine: American
Author: Catherine's Plates

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.