Pumpkin Crumb Bread #PumpkinWeek

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

One of my favorite things to enjoy in the Fall is a nice slice of pumpkin bread. It’s one of my favorite things to enjoy with a cup of coffee, and the flavors just make me long for cooler weather. The weather guy at our local news said that we might get a “cool front” in two weeks – I’ll seriously take it! I’m SO ready for Fall weather, y’all!

This pumpkin crumb bread is the perfect way to start off Fall. This makes two large loaves, which is perfect for sharing. I brought this to my coworkers, and everyone enjoyed it! I subbed most of the oil that the original recipe called for with greek yogurt. I don’t bake with greek yogurt often enough, but it’s a great partial substitute for fats in a quick bread recipe. Then, the amazing crumb topping on top of each loaf? Oh y’all – it’s just glorious!

Pumpkin Crumb Bread
Source: bread adapted from AllRecipes and crumb topping from Cook’s Illustrated Baking Book

Ingredients:

For the bread:

• 15 oz. can pumpkin puree
• 4 large Eggland’s Best eggs
• 2/3 cup Cabot Lowfat Vanilla Bean Greek Yogurt
• 1/4 cup vegetable oil
• 2/3 cup water
• 3 cups Dixie Crystals granulated 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. ginger

For the crumb topping:

• 1/2 cup + 2 tbsp. packed brown sugar
• 2 tbsp. all purpose flour
• 2 tbsp. softened unsalted butter
• 2 tsp. cinnamon
• 1/4 tsp. salt

Directions:

1. Preheat the oven to 350 degrees F, and grease/flour two bread pans (8.5 x 4 inches).
2. In the bowl of a stand mixer, mix together the pumpkin puree, eggs, yogurt, oil, water and sugar until the mixture is well-blended. In a separate large bowl, mix together the flour, baking soda, salt and spices. Slowly add the dry ingredients to the pumpkin mixture, and mix until everything is just blended together (do not overmix). Split the batter evenly between the two prepared bread pans.
3. To make the crumb topping, combine all ingredients together in a small bowl and blend them together with your fingers, until they resemble a wet sand texture. Crumble the topping evenly over the tops of the two loaves.
4. Bake the bread loaves for about an hour. You will know the bread is done when a toothpick inserted into the center comes out clean/with no crumbs. Enjoy!

I’m sharing this recipe as a part of #pumpkinweek. Thanks to our generous sponsors, there’s some HUGE prizes being offered – check out the details here! Also, be sure to check out what other bloggers are making this week – there’s SO many great recipes being shared!

Here are today’s #PumpkinWeek Recipes:

Beverages:

Pumpkin Hot Chocolate from Sweet Beginnings

Savory:

Pumpkin Alfredo Stuffed Shells from The Crumby Kitchen
Pumpkin Joes from A Day in the Life on the Farm
Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen
Roasted Pumpkin Queso from Culinary Adventures with Camilla
Spicy Pumpkin Soup from Cindy’s Recipes and Writings

Baked Goods & Desserts:

No Churn Pumpkin Pie Ice Cream from Daily Dish Recipes
Pumpkin Cake Roll from Strawberry Blondie Kitchen
Pumpkin Cheddar Biscuits from A Kitchen Hoor’s Adventures
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Crumb Bread from The Nifty Foodie
Pumpkin Cupcakes with Maple Buttercream from The Redhead Baker
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pudding from Karen’s Kitchen Stories
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Whoopie Pie Recipe from April Golightly

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.