Pumpkin Bread With Crumb Topping
A moist and flavorful pumpkin bread topped with a crunchy crumb, perfect for fall mornings or holiday gatherings, combining warm spices, nuts, and optional raisins.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease two loaf pans.
- Beat 1/2 cup softened margarine until creamy.
- Add 3/4 cup brown sugar, 3/4 cup white sugar, and 1 teaspoon vanilla; beat until light and fluffy.
- Blend in 2 cups canned pumpkin.
- Add 3 eggs one at a time, beating well after each addition.
- In a separate bowl, mix 2 1/2 cups of flour, soda, baking powder, cinnamon, and nutmeg.
- Gradually stir the dry ingredients into the pumpkin mixture.
- Fold in 1 1/2 cups chopped nuts and raisins if using.
- Spoon the batter into the prepared loaf pans.
- Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, you can substitute half of the margarine with unsweetened applesauce. If you're looking for a nut-free version, simply omit the chopped nuts and consider adding chocolate chips instead. To enhance the spice profile, try adding a pinch of ground ginger or cloves. Make sure to measure your flour accurately to avoid a dense loaf.
Serving Suggestions
Pumpkin bread is delightful served plain or with a spread of cream cheese or butter. Consider pairing it with a warm cup of chai tea or coffee for a cozy treat. It also pairs beautifully with Sea Lime Jello Salad for a festive brunch spread. For a more indulgent dessert, serve with a scoop of vanilla ice cream.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm slices in the microwave for a few seconds or in a toaster oven until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread With Crumb Topping contains roughly 570 calories, with 6g protein, 97g carbohydrates, and 13g fat. It is an excellent source of vitamin A (30% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 607mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. To make your own, roast a small pumpkin until tender, scoop out the flesh, and blend until smooth. Just ensure it’s well-drained to avoid excess moisture in the batter.
How can I make this recipe gluten-free?
To make gluten-free pumpkin bread, substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure your baking powder and baking soda are also gluten-free. The texture may vary slightly, but it should still be delicious.
What can I add for extra flavor?
For added flavor, consider incorporating chopped apples or dried cranberries into the batter. A dash of orange zest can also brighten the flavor profile. Experimenting with spices like cardamom can add an interesting twist to this classic recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).