Ingredients
Scale
- 1/2 cup brown sugar
- 3 3/4 cups flour
- 1 tsp ground cinnamon
- 1/2 cup cold butter, cubed
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 cups white sugar
- 1/2 cup brown sugar
- 1 cup canola oil
- 4 eggs
- 15 oz can pumpkin puree
- 2/3 cup water
- 1 tsp vanilla
Instructions
- Preheat the oven to 350°F. Spray two bread pans with non-stick spray, lining the bottom with parchment paper if desired.
- In a large bowl, combine flour, salt, baking soda, ground cinnamon, nutmeg, cloves, and ginger.
- Stir in white and brown sugars until well mixed.
- Pour in the canola oil and mix until just combined; the mixture will be crumbly.
- Add 2 eggs and mix, then include the remaining 2 eggs and mix again until crumbly.
- Incorporate pumpkin puree, water, and vanilla; mix until fully combined.
- Divide the batter into the prepared bread pans evenly.
- For the crumb topping, combine sugar, flour, and cinnamon. Cut in the cold cubed butter using a fork until crumbly.
- Sprinkle the crumb topping evenly over the batter in both pans.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the bread cool before removing from the pans.
Notes
For extra flavor, you can add chopped nuts or chocolate chips into the batter.
Ensure to let the bread cool completely for easier slicing.
Store any leftovers in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 60-65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg