I have been making this pumpkin bread year after year and it’s always a big hit with the whole family. Yes, even my two year old loves it. This recipe yields two loafs, for the effort and ingredients needed, I like to do two at a time and usually give one to my parents. You could definitely cut it in half or make one loaf and some muffins. It’s perfectly spiced, subtle pumpkin flavor and a perfect treat with coffee. No electric mixer needed which reduces clean up time so that’s a win for me. Happy baking!
For the Bread-
3 1/3 c. Flour
1 1/2 tsp. Salt
2 tsp. Baking Soda
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ground Cloves & Allspice (these are optional)
2 c. Sugar
1/2 c. Brown Sugar
1 c. Vegetable Oil
4 eggs
15 oz. Can of Pumpkin Puree
2/3 c. Water
1 tsp. Vanilla Extract
Crumble Topping (optional) –
1/2 c. Butter (1 stick) cold and cut into squares
1/3 c. Brown Sugar
3/4 c. Flour
1-2 tsp. Cinnamon (to taste)
Pepitas for garnish (optional)
Preheat over to 350. Spray two 9×4 loaf pans with coconut oil and place parchment paper in each. This sort acts as “handles” and keeps the bottom soft. In a large mixing bowl, combine the flour, all spices, baking soda and salt then stir together. Add in both sugars and combine. Make a well in the center for the oil and stir to combine. Add in the eggs, mixing a bit after each addition. The mix will still be a bit dry at this point, don’t over mix. Then add in your pumpkin puree, water and vanilla. Stir well to combine, I usually use a wooden spoon. In a small bowl, combine the crumble ingredients (remember to cut the butter into squares before you mix together). This should be coarse and crumbly (I find it a bit hard to mix sometime). A pastry cutter, fork or just your hands work best. Sprinkle the crumble mixture evenly on both loafs. Bake for approximately 55-60 minutes, checking with a knife or toothpick to make sure it comes out clean. Ovens can vary, I feel like mine always need the full 65 minutes. Cool and enjoy!
