A friend gave me this recipe, and I love it. It is a simple classic pumpkin bread with a crunchy crumb topping. Feel free to use a little less sugar, it will still be great.
I make six mini-loaves out of this recipes. Yes, the first time I made it, I had to run out and get mini-loaf pans, wondered if I'd use them again, but I have regularly and love them. Perfect for sharing.
I think you could split this recipe between two normal loaf pans but bake longer, making sure the middle is baked through.
1 15oz. can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
For topping:
Mix together with fork:
4 TBS softened butter
3/4 cup white flour
3/4 cup white sugar.
Preheat oven to 350 degrees.
Mix all ingredients together.
Spray six mini-loaf pans with cooking spray.
Evenly divide mix (pans will be about 2/3 full).
Sprinkle topping on each loaf.
Bake for 50 minutes.
These look delicious! Perfect for October 1, thanks for sharing! How's your cookbook project coming along?
ReplyDeleteVery very very slowly. :)
ReplyDeleteyum!! i would love to try this :)
ReplyDelete