Cinnamon Pumpkin Crumble Bread

1h 20m
Serves 1
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Directions

  1. 1In a clear bowl, combine granulated sugar and brown sugar.
  2. 2Add melted butter, pumpkin puree, eggs, buttermilk or milk, and vanilla extract to the bowl.
  3. 3Whisk the wet ingredients until smooth.
  4. 4Add cinnamon, pumpkin spice, and ground ginger to the wet mixture.
  5. 5Add all-purpose flour, baking powder, baking soda, and salt to the wet mixture.
  6. 6Gently fold dry ingredients into the wet mixture until just combined using a spatula.
  7. 7In a white bowl, combine all-purpose flour, granulated sugar, brown sugar, allspice, nutmeg, and cinnamon for the crumble topping.
  8. 8Add melted butter to the crumble mixture.
  9. 9Mix the crumble ingredients until a crumbly mixture forms.
  10. 10Pour half of the batter into a loaf pan lined with parchment paper.
  11. 11Add the cinnamon butter mixture to the center of the batter.
  12. 12Swirl the cinnamon butter mixture into the batter.
  13. 13Pour the remaining batter over the cinnamon butter mixture.
  14. 14Evenly sprinkle the crumble topping over the batter.
  15. 15Bake in a preheated oven at 325°F (165°C) for 80-90 minutes, or until a toothpick inserted in the center comes out clean.
  16. 16Once the bread has cooled, drizzle the icing over the top.
  17. 17Serve the cinnamon pumpkin 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)

Equipment

clear bowlwhiskspatulawhite bowlloaf panparchment paper

Tips

  • Layer the sugar mixture in the middle of the loaf for best results.
  • Place the crumble mixture in the fridge while preparing the batter to keep it from melting too fast.
  • Do not overmix the batter.
  • If the crumble starts to brown too quickly, tent loosely with foil halfway through baking.
  • Let bread cool in pan for 15 minutes, then lift out and place on a wire rack.
  • Add icing drizzle once the bread has cooled down.

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