Description
This recipe embraces the original rich ingredients that provide both taste and texture. There’s no need to substitute with low-sugar, fat-free, or “diet” versions unless those options genuinely align with your preferences or health needs.
Ingredients
Ingredients:
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3 1/3 cups all-purpose flour
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1 1/2 tsp salt
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2 tsp baking soda
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1 1/2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp ground cloves
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1/4 tsp ground allspice
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1/4 tsp ground ginger
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2 cups granulated sugar
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1/2 cup brown sugar
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1 cup canola oil (or vegetable oil)
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4 eggs, large
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1 (15 oz) can pumpkin puree (not pumpkin pie filling)
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2/3 cup water
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1 tsp vanilla extract
Crumble Topping Ingredients:
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1/2 cup butter, cold and cubed
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1/2 cup brown sugar
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3/4 cup all-purpose flour
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1 tsp ground cinnamon
Instructions
Instructions:
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Preheat the oven to 350°F and grease two 8×4 bread pans (Optionally, place parchment paper in the bottom and grease with baking spray).
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In a large bowl, mix flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger together.
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Add granulated sugar and brown sugar; mix until combined.
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Add oil and mix until just combined (the mix will be dry).
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Add the eggs, 2 at a time, mixing after each addition (the mixture will still be somewhat dry).
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Add pumpkin puree, water, and vanilla extract, mixing until well combined.
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Divide the batter between the two bread pans. Set aside.
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For the crumble topping, in a separate bowl, mix flour, brown sugar, and cinnamon together. Cut in the butter with a fork or pastry cutter until it resembles coarse crumbs.
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Sprinkle the topping evenly over both batters.
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Bake for 55-65 minutes. (Cover with tinfoil if the crumble starts to brown too much.)
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Allow to cool completely before slicing, serving, and enjoying!
- Prep Time: 20 minutes
- Cook Time: 55 minutes