Pumpkin Bread Crumble Recipe

Nevermind that LA is still in 90 degree weather, I will not be deterred from fall baking! There's no fighting the pumpkin, and on one fateful afternoon after I opened this season's first can of pumpkin puree, a pumpkin bread was born (and all of the leftover puree was eagerly embraced by Preston, yay). Pumpkin bread is one of those warm, comforting treats that you need to balance with a cup of rich, black coffee on a fall morning, and your day will instantly be made better. Promise. 

Since the crumble is already so sweet and decadent, I didn't want the bread to be oversaturated with sweetness and went lightly on the sugar. It was still moist and flavorful as ever!

Yields: 6-8 thick slices

Prep Time: 15 minutes

Cooking Time: 30 minutes

Pumpkin Bread Ingredients

2 C. Flour 

1 tsp. Baking Soda 

1 tsp. Baking Powder 

1/2 tsp. Salt  

2 tsp. Ground Cinnamon

1/2 tsp. Ground Nutmeg

1/2 tsp. Pumpkin Pie Spice 

1/2 C.  Brown Sugar, Packed

1 C. Pumpkin Puree 

1 Egg

1/4 C. Milk 

1/2 C. Coconut Oil 

1 tsp. Vanilla Extract 

Crumble Ingredients 

3 Tbsp. Flour

3 Tbsp. Granulated sugar

3 Tbsp. Brown sugar

1/2 tsp. Pumpkin Pie Spice

1 Tbsp. Butter

Instructions

1. Preheat the oven to 350 degrees and lightly grease a loaf pan and then set aside. 

2. In one bowl, combine all of the dry ingredients (flour, spices, sugar, baking powder, baking soda)

3. In another bowl, combine all of the wet ingredients (pumpkin puree, egg, milk, oil)

4. Add the wet ingredient bowl into the dry ingredient bowl and use a good ol' spatula to stir all of the ingredients together until moist (but do not overmix). 

5. Pour the batter into the loaf pan. 

6. Prepare the crumb topping by combining all of the crumb ingredients. Sprinkle over the bread and use your fingertips to disperse it evenly across the top. 

7. Bake for approximately half an hour (or until toothpick inserted in the center comes out clean). Let the bread cool completely out of the oven before cutting. If you can resist the tempting aroma, I think it only tastes more delicious with some time spent chilling in the refrigerator. Then, cut it into slices and enjoy!