Pumpkin Crumble Bread

I’ve got to admit, I’m not a huge pumpkin fan. There I said it. BUT, you guys, this pumpkin bread is like NO OTHER! It gives a subtle hint of fall without being overpowering. When I tell you this bread might possibly be the best thing I’ve ever baked, I mean it! It is THAT good! I strategically waited to make this on a cool, crisp fall morning as a way to sort of “usher in” fall. I invited a group of friends over for a play date, set out my fall pumpkins and fall throw pillows, and made two of these pumpkin crumble loaves. It was a fun morning and the bread got devoured. This bread is moist, full of flavor, and the crumble on top takes it to a whole different level of goodness. Just trust me, and bake this up right now friends!

Serves:  1 Loaf

Ingredients:

• 3 1/2 Cups All-Purpose Flour

• 1/2 Teaspoon Salt

• 2 Teaspoons Baking Soda

• 2 Teaspoons Pumpkin Pie Spice

• 1 1/2 Teaspoons Cinnamon

• 1 1/2 Cups Sugar

• 1/2 Cup Coconut Sugar

• 1 Cup Canola Oil

• 2/3 Cup Water

• 1 1/2 Teaspoons Vanilla

For Crumb Topping:

• 1/2 Cup COLD Butter

• 1/2 Cup Brown Sugar

• 3/4 Cup All Purpose Flour

• 1 Teaspoon Cinnamon

Preparation notes:

Preheat oven to 350 degrees and grease two 8×4 bread pans.

In a large bowl, mix flour, salt, baking soda, cinnamon, pumpkin pie spice together. Add in granulated sugar and brown sugar; mix until combined.

Mix in oil, eggs (2 at a time), then add in pumpkin puree, water and vanilla extract, mixing until well incorporated.

Divide the batter between the two bread pans.

For the crumb topping, in a separate bowl, mix flour, brown sugar and cinnamon together. Cut in the butter with a fork or pastry cutter and mix until it resembles coarse crumbs.

Sprinkle the crumb topping evenly over both batter in the pans.

Bake for 55-65 minutes, or until a cake tester/tooth pick comes out clean.

Cool before serving. Enjoy!