Crumb Topped Pumpkin Bread

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Tons of buttery, cinnamon crumbs top a moist and flavorful pumpkin bread. This Crumb Topped Pumpkin Bread is the perfect fall treat!
Crumb Topped Pumpkin Bread | ChezCateyLou.com

So you thought I was done with pumpkin after the craziness of Pumpkin Week?  Nope!  I will never be done with pumpkin recipes ☺  I just can’t quit pumpkin!

Today I combined pumpkin with one of my other favorite things…crumbs! Pumpkin bread alone is pretty amazing. But then add a crumb topping? It really doesn’t get better than that!


Crumb Topped Pumpkin Bread | ChezCateyLou.com

Crumb Topped Pumpkin Bread | ChezCateyLou.com

I can’t resist crumbs. I love anything with a crumb topping, and have been known to just pick the crumbs right off the top of the cake/muffin/danish. My family was always a big crumb coffee cake family. At least once a week, we had a nice crumb coffee cake sitting on the kitchen counter – and most of the time when you would open the box, you would notice that someone had picked off quite a few of the crumbs.  The glorious thing about having 4 siblings is that you can always blame someone else…

Crumb Topped Pumpkin Bread | ChezCateyLou.com

Crumb Topped Pumpkin Bread | ChezCateyLou.com

This Crumb Topped Pumpkin Bread is a great treat to make this fall. It is so moist, and full of cinnamon and pumpkin flavor.  And there are tons of crumbs on top, just the way I like it!  Feel free to pick off as many of the crumbs from the top as you like – I won’t tell 😉

Crumb Topped Pumpkin Bread

Crumb Topped Pumpkin Bread

Tons of buttery, cinnamon crumbs top a moist and flavorful pumpkin bread. This Crumb Topped Pumpkin Bread is the perfect fall treat!

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 teaspoon cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 1/2 cups pumpkin puree
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup cinnamon chips (optional)
  • For the Crumb Topping
  • 3/4 cup cake flour
  • 1/3 cup light brown sugar
  • pinch salt
  • 1/2 tsp cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 stick butter, melted

Instructions

  1. Preheat oven to 325 degrees F. Spray a 9" by 5" loaf pan with nonstick cooking spray.
  2. In a large bowl, whisk together flours, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. In a separate bowl, whisk together sugars, oil, and eggs until very well combined. Add pumpkin, buttermilk, and vanilla and whisk until combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cinnamon chips. Spoon the batter into the prepared pan, spreading evenly.
  5. For the Crumb Topping
  6. Whisk together flour, sugar, salt, cinnamon and pumpkin pie spice. Add melted butter and mix together until mixture resembles wet sand. Sprinkle crumb topping over batter, using your fingers to form some of the crumbs into larger pieces. Lightly press the topping into the batter.
  7. Bake for 40 - 50 minutes, until crumbs are light golden brown and a wooden skewer inserted in the cake comes out with a few moist crumbs. Let the bread cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
http://chezcateylou.com/crumb-topped-pumpkin-bread/

In case you missed any of the pumpkin goodness, here are some of my favorites!

Pumpkin Cinnamon Rolls with Cream Cheese Frosting
Pumpkin Cinnamon Rolls with Cream Cheese Frosting | ChezCateyLou.com

Pumpkin Donuts with Chocolate Icing
Pumpkin Donuts with Chocolate Icing | ChezCateyLou.com

Skinny Pumpkin Chocolate Chip Bread
Skinny Pumpkin Chocolate Chip Bread | ChezCateyLou.com

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