It feels like fall around here. It’s been rainy, cloudy, a bit chilly and so naturally my fall decor is out. More importantly, I am loving all the pumpkin recipes lately. This pumpkin bread is beyond amazing and this is the perfect go-to recipe to take over to your new neighbors. The crumbly topping is the icing on the cake.
The beginning of fall is pretty bittersweet for me. I always look forward to the upcoming days spent at pumpkin patches, making halloween frosted cookies with the kids, and watching Husker football. However, I also begin to miss all of the hot, sunny splash pad days along with all of our long days at the motocross track.
One thing about this recipe is that everyone will go crazy for it. Our kids all love it, husband can’t walk past it without grabbing a slice and it’s a perfect snack any time of day.
I love my pumpkin muffin recipe but this bread is going to be our 2020 fall trend. There’s just something about the crumble topping that I just can’t resist. It’s so good when it’s still a bit warm and topped just a little bit of butter, Mmmm.
Some of my favorite fall recipes:
- Fall Kale and Walnut Salad with Balsamic Vinaigrette – A lovely fall salad full of accessible ingredients including kale, leaf lettuce, grapes, walnuts, pepitas, and goat cheese topped with an easy homemade balsamic vinaigrette.
- Best Hamburger Soup –Nothing will warm you up faster than this comfy and cozy hamburger soup with quinoa. It’s full of veggies including carrots, celery, onion, and cabbage and all of the right seasonings.
- Best Ever Pumpkin Cake– The best slice of cake you could dream of in the fall topped with the creamiest frosting you can imagine.
- Pumpkin Oatmeal – Make this easy pumpkin oatmeal when it’s important to you to have a quick and easy breakfast that is also fall-inspired and delicious!
Best EVER Pumpkin Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/3 cup milk
- 1/2 tsp pure vanilla extract
- 6 tbsp unsalted butter, softened
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 can pumpkin puree
Crumble Topping
- 1/4 cup unsalted butter, melted
- 1/3 cup all-purpose flour + 2-3 tbsp
- 1/4 cup brown sugar
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350℉. Grease a 9x5 inch loaf pan and set aside.
- In a medium bowl, add the flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Mix with a wire whisk. Set aside
- In a small bowl, combine the milk and vanilla and set aside.
- In the bowl of a stand-up mixer, combine the butter and both sugars until light and fluffy. Add eggs one at a time and mix until incorporated. Add the pumpkin puree and mix until just blended in. Add the flour mixture in 3 parts alternating with the milk on low speed. Stop and scrape sides of the bowl when necessary.
- Pour into the loaf pan. Sprinkle the crumble topping over the batter and bake for 1 hour until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes.
Crumble Topping
- Add the butter, 1/3 cup flour, and the remaining ingredients to a small bowl. Mix together with a fork. Add an additional tbsp or two of flour to the mixture until it becomes nice and crumbly. I added two extra tbsp of flour.
Notes
