Here’s another Thanksgiving appropriate recipe for ya! I recently discovered my love for pumpkin bread. This bread turns out super moist and the crumble topping adds a bit of texture and sweetness (and I’ll let you in on a little secret – I love crumbly tops to baked goods). And because there is heart-healthy olive oil instead of butter in the recipe you can feel good about eating it. At least that’s what I tell myself while disregarding the butter in the crumble topping.
This pumpkin bread is probably more appropriate for the morning of Thanksgiving or the morning after with a cup of coffee. OR you could use the recipe for the bread (omit the crumble topping) and make it into a pumpkin bread pudding a la Bobby Flay style and serve it as Thanksgiving dessert. I saw the Thanksgiving Throwdown episode and his dessert looked delicious! I really want to try it as a bread pudding!
This recipe calls for about half a can of pumpkin puree but you can easily double the recipe if you don’t want to hold on to the extra pumpkin. OR you could use the other half of the can to make a pumpkin custard and make pumpkin bread pudding…. maybe I just need to make the pumpkin bread pudding. Anyway, make this recipe, you will not be disappointed.
Olive Oil Pumpkin Bread with Crumble Topping
Makes 1 loaf
For the pumpkin bread:
- 2 large eggs
- 1/2 cup extra virgin olive oil
- 1/3 cup water
- 1 cup pureed pumpkin (not pumpkin pie filling)
- 1 1/2 cups sugar
- 1 2/3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup chopped pecans
For the crumble topping:
- 1/4 cup plus 1 tablespoon brown sugar
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 cup plus 3 tablespoons all purpose flour
- 4 tablespoons unsalted butter, very cold and cut into cubes
- 1/4 cup oats
- 1/4 cup chopped pecans
Preheat oven to 350°F. Grease a loaf pan with olive oil or cooking spray.
In a medium mixing bowl, lightly beat the eggs. Add the olive oil, water, pumpkin puree, and sugar and whisk to combine. In a large bowl, whisk together the flour, salt, nutmeg, cinnamon, cloves, baking soda, and baking powder. This will help sift and thoroughly combine the ingredients. Add the wet ingredients into the dry ingredients and stir just until combined. Stir in the pecans. Pour the pumpkin mixture in the prepared loaf pans and level with a spatula.
For the topping, mix together the brown sugar, sugar, salt, and flour in a small bowl. Using a pastry cutter or a fork, cut in the butter until the butter is the size of small peas. Mix in the oats and pecans. Top the pumpkin mixture with the crumble topping, make sure to press the crumble topping into the pumpkin mixture slightly.
Bake for 45 minutes to an hour, or until a cake tested or toothpick inserted into the middle of the loaf comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely. The bread will keep at room temperature for more than a week if tightly wrapped in plastic, if it lasts that long.