Ingredients
Units
Scale
The Pumpkin Bread
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup vegetable oil
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 1/2 cups pumpkin puree
- 1 teaspoon vanilla extract
The Crumb Topping (Optional)
- 3/4 cup all-purpose flour
- 1/4 cups granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
Instructions
The Crumb Topping (Optional)
- In a medium sized bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon. All the melted butter and mix together with a fork until the mixture comes together in small crumbs. It may help to let the mixture cool and break it up into smaller pieces later.
The Pumpkin Bread
- Preheat the oven to 350° F and line a 9″x5″ loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt.
- In a medium-sized bowl, mix together the eggs, vegetable oil, granulated sugar, brown sugar, pumpkin puree, and vanilla extract.
- Add the wet ingredients into the dry and mix until just combined. Pour the batter into the prepared loaf pan. If adding the crumb topping, pour the crumb mixture on top and gently press into the top of the batter.
- Bake for 60-65 minutes or until a toothpick inserted in the center comes out with just a couple crumbs.