Thanksgiving is just around the corner and everything is coming up PUMPKIN!
I made some pumpkin cookies a few weeks back and wanted to find a pumpkin bread that had a brown sugar crumb topping. I wasn't really finding what I was looking for so I went back to my trusty old recipe cards which have carried some great baking ideas for the past 20 years. I knew I had a pumpkin bread recipe but it seemed a bit plain. With a few twists, I decided I could make a version that was moist and flavorful with a little bit of extra sweetness with the crumb topping.
Having looked at a few different recipes, I added some brown sugar to the white sugar and cut back on the nutmeg. Then, I added some ginger and cloves for a bigger flavor. Lastly, I had brewed come coffee and thought, why can't I replace the water with coffee. I was a bit fearful so I split the water with half coffee. As I put the pumpkin bread recipe together, I needed that brown sugar crumb topping. I remembered a topping from the New York-Style Crumb Cake recipe we made a few years ago...PERFECT. I cut the recipe in half and here you have it...Pumpkin Bread with a Cinnamon Brown Sugar Crumb Topping.
I had set out and accomplished my pumpkin bread recipe before Thanksgiving. I will also mention that I have a really amazing pumpkin cake recipe called Pumpkin Crunch Cake from Chef Dennis Littley. I will try and get it together over the next week and report it here at Friends Food Family. It looks absolutely delicious.
So, lets get a few loaves of pumpkin bread baked for your guests at Thanksgiving. This is great as a house warming gift or just as a take-away from a big turkey dinner. We serve our breads on Thanksgiving morning when guests arrive early and they need a little "something" to hold them over until dinner. Some family members, a few cups of coffee and slices of pumpkin bread with a cinnamon brown sugar crumb topping...delightful!
Hope you have a wonderful holiday!
Recipe for Pumpkin Bread with a Cinnamon Brown Sugar Crumb Topping
Cinnamon Brown Sugar Crumb Topping:
1/2 cup of butter, melted and slightly cooled
1/2 cup of brown sugar, packed
1/4 cup of white sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
1-1/4 cups of flour
1. Melt butter in the microwave, allow to cool slightly.
2. Add dry ingredients to small bowl, add melted butter and mix with a fork. Continue until the mixture is crumbly. Set aside.
1 cup of vegetable oil
1 cup of brown sugar, packed
2 cups of white sugar
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of cloves
1/4 teaspoon of ginger
1 teaspoon of salt
2 teaspoons of baking soda
3-1/2 cups of flour
2 cups of pumpkin puree (1-15 ounce can)
2/3 cups of water (we used 1/3 cup coffee/1/3 cup water)
1. Pre-heat oven to 350 degrees.
2. You will need a hand mixer or upright mixer.
3. In a separate bowl, mix dry ingredients of cinnamon, nutmeg, cloves, ginger, salt, baking soda and flour together and set aside.
3. Place vegetable oil and sugars in a bowl and beat until blended. Add eggs one at a time mixing until well-incorporated.
4. Beat in pumpkin puree.
5. Alternating liquid mixture (coffee/water) with dry ingredients, add flour mixture then water until blended and the pumpkin mixture is well incorporated.
6. Pour pumpkin batter into 3 aluminum foil bread tins or slightly greased bread loaf pans (approximately 4X8 inches). Sprinkle with Cinnamon - Brown Sugar Crumble Topping. Place in oven for about 1 hour or until the pumpkin bread is firm to touch or a toothpick comes out clean.
7. Remove from oven and cool on racks.
Serve with honey butter or cream cheese.