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Camelia

Pumpkin Crumble

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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course: Dessert
Ingredients Method

Ingredients
  

  • 3 1/3 C flour
  • 1 1/2 tsp salt
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ground cloves
  • 1/4 tsp ground allspice
  • 1/4 tsp ground ginger
  • 2 C sugar
  • 1/2 C brown sugar
  • 1 C canola oil
  • 4 eggs large
  • 1 15 oz can pumpkin puree
  • 2/3 C water
  • 1 tsp pure vanilla extract
  • Crumble ingredients :
  • ½ C cold butter cubed
  • ½ C light brown sugar
  • ¾ C flour
  • 2 tsp ground cinnamon

Method
 

  1. Preheat oven to 350 degrees and grease two 8x4 bread pans
  2. In a large bowl, mix flour, salt, baking soda, cinnamon, nutmeg,
    cloves, allspice, and ginger together.
  3. Add in granulated sugar and brown sugar; mix until combined.
  4. Make a well in the center and add in the oil. Mix just until the oil is combined
  5. Add in the eggs, 2 at a time, mixing after each addition
  6. Add in the pumpkin puree, water and vanilla extract, mixing until well combined.
  7. Divide the batter between the two bread pans. Set aside.
  8. 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.
  9. Sprinkle the crumb topping evenly over both batters.
  10. Bake for 55-65 minutes, or until a cake tester comes out clean.
  11. Allow to cool for 10 minutes before removing loaves from the pans,
    placing them on a wire rack to finish cooling.

    Slice, serve and enjoy!