Recipe Index

Ingredients

• PUMPKIN BREAD:
• 1 3/4 cup all-purpose flour
• 2 teaspoons pumpkin spice
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• CRUMB:
• 3/4 cup light or dark brown sugar
• 1 cup all purpose flour
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted

Method

1. Heat the oven to 350°F and grease an 8x8-inch baking pan and line it with parchment. Whisk the flour, pumpkin spice, cinnamon, baking soda, baking powder and salt in a medium bowl.
2. Whisk the granulated sugar, brown sugar and eggs in a large bowl until smooth, then whisk in the oil, pumpkin puree and vanilla. Fold the dry ingredients through with a spatula just until no streaks of flour remain.
3. Stir the brown sugar, flour, cinnamon and salt for the crumb together, then mix in the melted butter until the mixture holds together like a damp dough that can be broken into crumbs.
4. Spread half the pumpkin batter in the pan and scatter half the crumb over it. Add the rest of the batter, smooth it gently and cover it with the remaining crumb.
5. Bake for 35 to 40 minutes, until a toothpick from the center comes out clean or with a few moist crumbs. Cool the cake in the pan for at least 20 minutes, then lift it out, slice it into squares and serve.

Prep: 20 min · Cook: 40 min · Total: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data