Happy Friday friends!!
I was so excited to share this Pumpkin Bread recipe with all of my Going For Grace email subscribers earlier this week that I couldn't help but share here too! And to answer your question... Yes, this recipe is as good as I have let on!
Funny story...
I actually made this Pumpkin Bread for my Grandma's birthday and when I asked her how my Grandpa had liked it she said, "He loved it, but just thought it would be really good with a kind of glazed topping too." Leave it to my Grandpa to shoot it to me straight! So today I give you my Pumpkin Bread with a Crumble Topping AND a second Cinnamon Maple Glaze option for all of you glaze lovers like my Grandpa! I'm going to be making the glazed topping version this weekend (it's that good) so I'll be sure to put some pictures up of it too! I'd love to hear which one you choose to make!
In fact! Tag us here with your picture when you make it!
To make the bread, preheat oven to 325 degrees. Grease two loaf pans (8x4). Combine flour, salt, baking powder, baking soda, and spices into a medium bowl and whisk together well. In the large bowl of an electric mixer beat the butter and sugar on medium speed until just blended. Add eggs one at a time, beating well after each addition. Beat until very light and fluffy (just a few minutes). Beat in pumpkin. With mixer on a low speed, add in the dry ingredients a little at a time and mix until well combined. Divide the batter equally into each loaf pan. Pick your topping before putting in the oven! The crumble goes on before you bake and the glaze goes on after. Full recipe card is below!
If you are itching for more Fall recipes check out the full Fall Recipe Box! Some of my favorites are the Apple Spice Monkey Bread and the Lattice Chicken Pot Pie!
More Fall Desserts You’ll Love!
- Homemade Pumpkin Pie Spice
- Maple Pumpkin Pie
- Pumpkin Pecan Fudge
- Easy Pumpkin Scones
- Pumpkin Spice Madeleines With Maple Glaze
- Caramel French Toast Bake With Berry Sauce Topping
- Cinnamon Banana Bread
- A Classic Spice Cake
| Servings |
2 loafs
|
- 2 cups all-purpose flour
- ½ teaspoon Salt
- ½ teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
- 2 cups Sugar
- 1 ½ sticks unsalted butter softened
- 2 large Eggs
- 1 15 oz can 100% pure pumpkin I used Libby's
- 1 ¼ cup flour
- ½ cup brown sugar packed
- ¼ cup Sugar
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter melted
Ingredients
Pumpkin Bread
Crumble Topping
|
|
- Preheat oven to 325 degrees.
- Grease two loaf pans (8x4).
- Combine flour, salt, baking powder, baking soda, and spices into a medium bowl and whisk together well.
- In the large bowl of an electric mixer beat the butter and sugar on medium speed until just blended.
- Add eggs one at a time, beating well after each addition. Beat until very light and fluffy (just a few minutes).
- Beat in pumpkin.
- With mixer on a low speed, add in the dry ingredients a little at a time and mix until well combined.
- Divide the batter equally into each loaf pan.
- Mix together the flour, brown sugar, sugar, pumpkin pie spice, and melted butter for the topping and sprinkle evenly over top of each loaf. Gently pressing the topping into the top of the batter.
- Bake 65-75 minutes. Or until a toothpick comes out of the center of your bread cleanly.
- If wanting to remove from pan: Let cool completely before placing a large plate (not the serving plate) on the top of the loaf pan, flip over onto plate (bread will be upside down at this point), and then flip once more from this upside down position onto your serving plate.
