Desserts · OUBELLA KITCHEN

Pumpkin Bread with Cinnamon Crumble Topping

Name: Pumpkin Bread with Cinnamon Crumble Topping
Prep time: 20 min
Cook time: 65 min
Total time: 155 min
Yield: 10 servings
Ingredients: 1½ cups all-purpose flour (180 g), spooned and leveled; ¾ cup granulated sugar (150 g); ½ tsp baking soda; ½ tsp baking powder; ¾ tsp ground cinnamon; ¼ tsp ground ginger; ¼ tsp ground nutmeg; ¼ tsp fine salt; 1 cup canned plain pumpkin puree (240 g), not pie filling; 2 large eggs; ⅓ cup neutral vegetable oil (80 ml); For the crumble: ¼ cup all-purpose flour (30 g); For the crumble: 2 tbsp packed light brown sugar; For the crumble: ¼ tsp ground cinnamon; For the crumble: 1 tbsp unsalted butter (14 g), melted and cooled

Pumpkin bread with a cinnamon crumble gives you a soft loaf and a separate, lightly crisp topping. This version uses plain canned pumpkin rather than sweetened pie filling, with ginger and nutmeg supporting the cinnamon. It makes one modest loaf, so the pan size and the way you measure flour both matter.

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About 2½ hr with cooling · 10 servings

Serving idea for Pumpkin Bread with Cinnamon Crumble Topping — Serving idea · AI illustration

Start with the right pumpkin

Read the can before opening it. Plain pumpkin puree is the ingredient here; pumpkin pie filling already contains sweeteners and seasonings and will change the batter. Measure one cup instead of emptying a full 15-ounce can into the bowl.

Measure, then fold gently

Spoon flour into the measuring cup and level the top, or use the listed weight. Scooping directly from a tightly packed bag can add more flour than intended. Check that your baking powder and soda are within their labeled dates before mixing.

Combine the wet and dry bowls only when the pan and crumble are ready. Stop folding when the flour disappears. Long, forceful mixing can produce a firmer loaf, and it will not fix an inaccurate flour measurement.

Ingredients for Pumpkin Bread with Cinnamon Crumble Topping — Ingredients · AI illustration

Preparation for Pumpkin Bread with Cinnamon Crumble Topping — Preparation · AI illustration

Keep the topping on top

The crumble is mixed separately from the batter. Small clumps are easier to spread than a single wet mass; break them apart with a fork if needed. Scatter them evenly rather than pressing them deeply into the loaf.

Cool before storing

Use the parchment as a lifting aid only after the loaf has rested in the pan. Let it finish cooling on a rack before wrapping so trapped steam does not soften the crumble further. Slice with a serrated knife once the center is cool enough to hold its shape.

For a cautious storage plan, refrigerate the cooled loaf in a covered container and use within 3 days. Individual slices can be frozen, well wrapped, for about 1 month for quality. Thaw in the refrigerator. Neither the estimated timing nor the illustration represents a kitchen-tested result.

Times vary with equipment. Editorial approach.

Pumpkin Bread with Cinnamon Crumble Topping

Start with the right pumpkin

Measure, then fold gently

Keep the topping on top

Cool before storing