Perfect Pumpkin Crumb Bread
This pumpkin crumb bread is moist, hearty, delicious and healthy. Lower in sugar and fat than traditional breads it is perfect for breakfast, brunch or a snack.
  • CourseBreakfast, Brunch, Dessert, Snack
  • 3/4cup all purposeflour
  • 3/4cup white whole wheat or regular whole wheatflour
  • 3/4cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2teaspoon salt
  • 1cup pumpkin puree
  • 2large eggs
  • 1/2cup canolaoil
  • 1/4cup honey
  • 1/4cup water
  • 1/2cup all purpose flour
  • 1/2 cup white whole wheat or regular whole wheat
  • 1/3cup packed brown sugar
  • 1 teaspoon cinnamon
  • 2tablespoons meltedbutter
  • 4tablespoons canola oil
  • 1/4teaspoon salt
  1. Preheat oven to 350 degrees. Spray a 9x5x3 inch baking pan. Whisk dry ingredients together in a medium bowl. Whisk wet ingredients in a large bowl until smooth, Add dry ingredients; stir to blend. Transfer batter to pan. Make topping and crumble on top of bread. Bake for approximately 1 hour or until tester inserted into center comes out clean. Cool bread in pan 30 minutes. Loosen edges with knife, slide out being careful with topping, turn right side up and cool completely.
Recipe Notes