Pumpkin Spice Bread With a Brown Sugar Crumb Topping | Kid Friendly Things To Do
Posted by Melissa in Breads, Easy Family Recipes | 5 commentsI love fall, oh how I love fall. I especially love the food that comes with the season. Pumpkin and squash everything! I especially love this pumpkin spice bread recipe. It’s my F-A-V-O-R-I-T-E! Just when I thought it couldn’t get any yummier, I ran out of oil and substituted coconut oil.  Holy coconut oil! It’s even yummier!
This really is the best pumpkin bread ever. It’s so thick and moist. Just look at how the brown sugar crumble mixed with butter found it’s way into this slice of bread during the baking process. That warm sugary center is a bonus flavor.
The kids agree that’s it’s delicious. This is one way to get some extra pumpkin packed nutrients into their diet. Whatever works, right?
Here are my top Amazon Picks for this Pumpkin Bread Recipe…
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How do you know if Pumpkin Bread is done?
- The edges of the bread should begin to pull away from the edges of your baking pan. A toothpick inserted might have moist bread clinging to it, but it won’t be doughy.
How do you keep Pumpkin Bread Moist?
- Cover it tightly with foil or cling wrap, and store up to 2 days at room temperature
How Do You Make Pumpkin Bread?
- In a large bowl, cream the oil, sugar, eggs and pumpkin
- In a separate bowl, mix the flour, baking powder, baking soda, salt, and spices?
- Mix the dry ingredients into the wet
- Pour into an ungreased loaf pan
- Bake at 350 degrees for 1 hour
Here is a quick VIDEO to show you how I made this Pumpkin Spice Bread…
Finally, the printable for this Pumpkin Spice Bread…
PrintPumpkin Spice Bread
The best Pumpkin Spice Bread with a Brown Sugar Topping
Ingredients
- 1 & 1/2 cups of sugar
- 1/2 cup of canola oil
- 2 eggs
- 1 can – 15 oz. pumpkin puree
- 1 & 3/4 cup of all-purpose flour
- 1/4 tsp baking powder
- 1 tsp. baking soda
- 1 tsp of salt
- 1 tsp of cloves
- 1/2 tsp of allspice
- 1/2 tsp of cinnamon
- 1/2 tsp of nutmeg
Crumb Topping
- 2 Tbsp. of melted unsalted butter
- 1/2 cup of packed brown sugar
- 1 tsp. cinnamon
Instructions
- Preheat the oven to 350 degrees
- Cream the sugar, oil and eggs add the pumpkin puree and stir together
- In separate bowl, mix the flour, baking powder, baking soda, salt and spices
- Add the dry ingredients into pumpkin mixture, and mix them together
- Pour into an ungreased loaf pan
- Mix all of the crumb topping ingredients together
- Sprinkle on top of the pumpkin bread
- Bake for one hour or until a toothpick inserted into the middle comes out dry
Notes
Testing for doneness – *toothpick may have moist bread clinging to it, but the bread shouldn’t be doughy
~Melissa – KidFriendlyThingsToDo.Com
this recipe is adapted from a wonderful cookbook called Calvin Christian School Cookbook
"Keeping it Simple, because who has time for complicated?" Hi! I'm Melissa, a mom to 4 cute little rugrats, a Volunteer Field Editor for "Taste of Home" Magazine where I review and create recipes, a former elementary school teacher, and the owner of Kid Friendly Things To Do. This is where I love to share all things fun and simple for the whole family (with kids in mind) - Recipe Creations, Crafts, Game Ideas & Fun Foods for Holidays and Special Occasions. Please, come on in...
I monitored the oven well and it was for sure 350 but the crumb ended up very blackened and the inside was not that moist, but crumbly and dry. Any suggestions on how I could fix that? Thanks!
Ugh! That is awful. I’m so sorry to hear that. I have been making pumpkin bread with this recipe for years and haven’t had a problem, but I’m going to make it again this weekend to make sure everything is on the up and up. Just taking a stab at the problem, it sounds like your dough was not moist enough. I’ll get back to you ASAP. 🙂
Hi again, Annie! As promised, just to be certain the recipe wasn’t the culprit, I whipped up some Pumpkin Bread using this recipe. I followed the recipe exactly, and it came out beautifully. Everyone is really enjoying the finished product. I’ll post some updated pictures ASAP. As far as your Pumpkin Bread experience goes…Ovens vary so much in temperament. Each one that I’ve owned has been a learning experience. I know that if I bake something close to the bottom of my oven, the recipe is sure to burn. I always have to move the racks around, trying to get everything as close to the middle and top as possible. The crumbling bread could have come from dry dough. Try adding a Tbsp of water or two to the batter. The batter should be the consistency of a cake batter. I hope this helps, Annie. If you ever try making it again, and have success, give me another shout. I’d love to hear all about your triumph! Have a great day! ~Melissa
I found the 1 and 1/2 cups of sugar a bit much and it made it to sweet, I used 1 cup in my second batch and it was PERFECT!! I also used pumpkin pie spice in place of the individual spices (because I had it on hand), started with 1 1/2 tbs and added more to taste. This bread was a big hit!
I love how you adapted the recipe to your taste. I’m so glad it was a big hit. Thanks for coming back to comment. 🙂 Happy Fall!