Most desserts are better with a crumb topping, in my opinion, and whether you’re baking an apple pie, blueberry muffins, or a quick bread, a crumb top makes them so much more special. Perhaps it’s the texture, or the cinnamon enhanced clusters that burst when you bite into a crumb topped treat, but I think it’s more than that. It could be the slightly wrinkled appearance of the top that initially captures our attention, or the contrasting soft crumb it’s hiding underneath, or maybe it’s all of those things wrapped into one, that attracts us to this type of baked good.
It’s almost October in a few days, and yes I’m one of those who loves pumpkin. I’m not such a pumpkin latte fan, I want to eat my pumpkin, not drink it. To me pumpkin tastes best in a bakery treat, or prepared savory, like a winter squash. But, to start off the season right, this quick bread recipe will set the mood of what’s to come, crumbs included.
The thing about quick breads is they can be served for breakfast, as a snack, or as a dessert. You can fancy them up a bit and dollop whipped cream on top, or enjoy a slice plain, fresh from the loaf. Quick breads also store nicely because they’re one large unit, as opposed to single serve muffins or cookies. Just wrap the remaining loaf up tight, or place in a large sealed container, and store in the refrigerator for up to several days.
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cloves
8 tablespoons butter, melted
1 1/4 cups granulated sugar
1 1/3 cups pumpkin puree
1/3 cup sour cream or yogurt
2 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup light or dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
8 tablespoons butter, diced
(Makes 1 Loaf)
- Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, salt and cloves, set aside.
- In a stand mixer or large bowl, mix together butter, sugar, pumpkin, sour cream, eggs and vanilla on medium speed until combined, about 2 minutes.
- Add dry ingredients slowly on low speed and mix until just combined, about 1 minute. Pour batter into prepared pan, and smooth out on top, set aside.
- In a separate bowl, combine all Crumb Topping ingredients, except butter. Using your hands, gently press butter into dry ingredients to form large clumps, set aside.
- Top batter with crumbs and place on sheet pan in oven to bake for 1 hour. Remove and let bread cool for 30 minutes in pan. Loosen around edges with a knife, and remove from pan. Cool completely on wire rack before slicing, about 30 minutes. Enjoy!