Ingredients
Scale
- 1/2 cup brown sugar
- 3 3/4 cups flour
- 1 tsp ground cinnamon
- 1/2 cup cold butter, cubed
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 cups white sugar
- 1 cup canola oil
- 4 eggs
- 15 oz can pumpkin puree
- 2/3 cup water
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees F and spray two bread pans with non-stick spray.
- In a large bowl, combine the flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger.
- Stir in the white and brown sugar until well mixed.
- Add the canola oil and mix until just combined; the mixture will be crumbly.
- Incorporate 2 eggs, mixing well, then add the remaining 2 eggs and mix again. The mixture will still remain crumbly.
- Fold in the pumpkin puree, water, and vanilla until everything is well combined.
- Divide the batter evenly between the prepared bread pans.
- For the crumb topping, mix together sugar, flour, and cinnamon. Cut in the cold butter cubes until you achieve crumbly texture.
- Sprinkle the crumb topping over the batter in both pans.
- Bake for 55-65 minutes or until a toothpick comes out clean when inserted into the center.
- Let the bread cool before removing it from the pans.
Notes
Ensure the butter is cold for the crumb topping to maintain its texture.
You can use pumpkin spice in place of individual spices for convenience.
Store any leftovers in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg