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Pumpkin Crumble Bread

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 2 large eggs
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 1¼ cups canned pumpkin puree
• ½ cup neutral oil, such as avocado, or canola oil
• ¼ cup buttermilk
• 2 teaspoons vanilla extract
• ½ cup all-purpose flour
• ¼ cup packed light brown sugar
• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon
• 1/8 teaspoon salt
• ¼ cup unsalted butter, melted and slightly cooled
• ½ teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan. Line the bottom and two long sides with parchment paper, leaving a little overhang to make it easy to lift the bread from the pan.
2. Make the crumble topping. In a medium bowl, stir together the flour, brown sugar, granulated sugar, cinnamon, and salt.
3. Add the melted butter and vanilla. Stir gently with a fork just until the mixture is evenly moistened and starts to form clumps. Don’t overmix. Set aside for 5–10 minutes while you prepare the bread batter.
4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
5. In a separate large bowl, whisk together the eggs, brown sugar, and granulated sugar until well combined.
6. Add the pumpkin puree, oil, buttermilk, and vanilla. Whisk until smooth.
7. Add the dry ingredients to the wet ingredients. Using a spatula, gently fold together just until no streaks of flour remain. Be careful not to overmix.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Using your fingers, break the crumble mixture into irregular pieces and evenly distribute it over the batter. Aim for a mixture of smaller crumbs and larger chunks for that bakery-style finish. Don’t press the crumble into the batter.
10. Bake for 55–70 minutes, or until a toothpick inserted into the center comes out without wet batter. If the crumble is getting too brown before the center is finished baking, loosely tent the loaf with foil.
11. Let the bread cool in the pan for 15–20 minutes, then use the parchment paper to carefully lift it from the pan. Transfer to a wire rack to finish cooling.

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!