Are you ready to embrace the cozy flavors of autumn? Then look no further! This pumpkin bread with a crunchy crumb topping is the perfect recipe for those crisp evenings. It's incredibly moist, bursting with warm spices, and topped with a delightful, buttery crumble that adds the perfect textural contrast. This recipe is a fantastic example of homemade cooking at its finest – easy to follow, incredibly delicious, and sure to become a family favorite. Whether you’re searching for quick dinner ideas or a delightful dessert, this recipe fits the bill perfectly.
Ingredients:
For the Pumpkin Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup rolled oats
- ¼ cup chopped pecans or walnuts (optional)
- 6 tablespoons cold unsalted butter, cut into small pieces
Instructions:
Get started: Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. This ensures your pumpkin bread bakes evenly and releases easily.
Prepare the batter: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate bowl, combine the sugar, oil, eggs, pumpkin puree, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Don't overmix; a few lumps are okay!
Make the crumb topping: In a medium bowl, combine the flour, brown sugar, oats, and nuts (if using). Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. This creates that wonderful crunchy texture.
Assemble and bake: Pour the pumpkin bread batter into the prepared loaf pan. Sprinkle the crumb topping evenly over the batter. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and enjoy: Let the pumpkin bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from becoming soggy. Slice and serve!
Tips for the Best Pumpkin Bread:
- Use fresh pumpkin puree: Canned pumpkin puree works best for this recipe. Avoid using pumpkin pie filling, as it contains added spices and sugar.
- Don't overmix the batter: Overmixing can lead to a tough bread. Mix until just combined.
- Check for doneness: Start checking for doneness around 50 minutes to avoid overbaking. Every oven is slightly different.
- Cool completely: Allowing the bread to cool completely before slicing helps it set properly and prevents crumbling.
Variations:
- Chocolate Chip Pumpkin Bread: Add ½ cup of chocolate chips to the batter for a delicious twist.
- Spiced Pumpkin Bread: Add a pinch of ginger or cardamom to the spice mix for extra warmth.
- Streusel Topping: Substitute the crumb topping with a streusel topping made with flour, brown sugar, butter, and cinnamon.
Nutritional Information (per slice, approximate):
- Calories: Approximately 300-350
- Fat: 15-20g
- Protein: 4-5g
- Carbohydrates: 40-45g
- Fiber: 2-3g
This pumpkin bread is a perfect addition to your autumn baking repertoire. Its ease of preparation and delicious flavor make it ideal for both novice and experienced bakers alike. Enjoy this healthy meal option or delightful dessert with friends and family; it’s sure to be a hit! This easy recipe is a wonderful example of delicious dishes you can easily create at home.