Pumpkin Cinnamon Crumble Bread

Ingredients

• 250 g all-purpose flour
• 110 g dark brown sugar
• 105 g granulated sugar
• 60 ml buttermilk or milk
• 113 g unsalted butter (melted)
• 12 oz pumpkin puree
• 6 g baking powder
• 6 g baking soda
• 2 eggs
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1 tsp pumpkin spice
• 0.5 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.5 tsp salt
• 115 g all-purpose flour (for crumble)
• 55 g granulated sugar (for crumble)
• 40 g brown sugar (for crumble)
• 58 g unsalted butter (melted, for crumble)
• 0.5 tsp cinnamon (for crumble)
• 0.25 tsp allspice (for crumble)
• 0.25 tsp ground nutmeg (for crumble)
• 55 g sugar (for cinnamon mixture)
• 58 g unsalted butter (melted, for cinnamon mixture)
• 1 tsp cinnamon (for cinnamon mixture)
• 50 g powder sugar (for icing)
• 0.5 tsp pumpkin spice (for icing)
• 0.5 tsp cinnamon (for icing)
• 1 tbsp milk (for icing)

Steps

1. 1

   Preheat oven to 325°F (165°C). Grease and line a 1.5 pound loaf pan with parchment paper.

2. 2

   In a small bowl, combine the crumble ingredients: flour, brown sugar, granulated sugar, allspice, nutmeg, and cinnamon.

3. 3

   Add the melted butter to the crumble dry ingredients and mix until it forms a crumbly mixture. Place the bowl in the fridge while preparing the batter to prevent the butter from melting too quickly.

4. 4

   In a medium bowl, whisk together the dry ingredients for the bread: flour, baking soda, baking powder, and salt. Set aside.

5. 5

   In a large bowl, whisk together the pumpkin puree, melted butter, sugars, eggs, vanilla, and buttermilk until the mixture is smooth.

6. 6

   Add the spices (cinnamon, nutmeg, pumpkin spice, and ginger) to the wet mixture.

7. 7

   Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

8. 8

   Pour half of the batter into the prepared loaf pan.

9. 9

   Prepare the cinnamon mixture by combining sugar, melted butter, and cinnamon. Spread this mixture evenly over the batter in the pan.

10. 10

    Add the remaining batter on top of the cinnamon layer.

11. 11

    Evenly sprinkle the chilled crumble topping over the top of the batter.

12. 12

    Bake for 80-90 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).

13. 13

    If the crumble starts to brown too quickly during baking, tent the pan loosely with aluminum foil halfway through.

14. 14

    Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper and place it on a wire rack.

15. 15

    Whisk together the icing ingredients (powdered sugar, pumpkin spice, cinnamon, and milk). Once the bread is cool or slightly warm, drizzle the icing over the top.

Notes

If the crumble starts to brown too quickly, tent loosely with foil halfway through. A few moist crumbs on the toothpick are okay when checking for doneness.

Nutrition per serving

• dessert
• main
• baked
• pumpkin
• fall
• bread
• sweet bread