Pumpkin Bread with Crumble Topping
This deliciously spiced moist loaf cake is crowned with a sweet crumbly topping and is the perfect way to use up pumpkin flesh. Roast chunks of flesh for maximum flavour (or boil them) then puree.
Ingredients
(makes 12 portions)
Crumble topping
65 grams plain flour
80 grams light brown soft sugar
½ tsp cinnamon
Pinch of salt
60 grams unsalted butter, melted
Pumpkin bread
260 grams plain flour
1½ tsp baking powder
¾ teaspoon bicarbonate of soda
¾ teaspoon fine sea salt (½ tsp if using table salt)
5 teaspoons cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
Pinch of ground cloves
425 grams pumpkin puree
175 millilitres sunflower oil
100 grams caster sugar
225 grams light brown soft sugar
2 large eggs
Method
1.Pre-heat the oven to 350F / 180°C / fan 160°C. Grease and line a 2lb loaf tin with baking parchment.
2.Make the crumble topping first. Whisk the dry ingredients together. Pour in the melted butter and stir until just combined and crumbly. Set in the fridge to chill while you make the pumpkin bread.
3.Make the pumpkin bread. Whisk together the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, ginger and ground cloves in a bowl and set aside.
4.In a large bowl, whisk together the pumpkin, oil and sugars. Once combined, whisk in the eggs one at a time.
5.Using a spoon, fold in the dry ingredients until just combined. Be careful not to overmix. Pour the batter into the prepared pan.
6.Remove the crumble topping from the fridge. Break into small lumps if it has set. Sprinkle it over the top of the batter.
7.Bake on the middle shelf for 60-80 minutes or until an inserted tester comes out clean (a few crumbs are okay). If the top is browning too fast, cover loosely with foil.
8.Leave the cake in the tin on a wire rack for 15 minutes to cool, then remove from the tin and cool completely on the rack before slicing.
9.It will keep at room temperature in an airtight container (or wrapped tightly) for 1-2 days, up to 5 days in the fridge, or frozen for up to 1 month.
Recipe adapted from The Pancake Princess
