Pumpkin Loaves + Ginger Snap Crumble
Lots of fat in this recipe makes for a very soft and moist pumpkin bread. The ginger snap crumble topping gives a fresh look and taste to these little loaves.
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
mini loaves
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Ingredients
Dry Ingredients
- 2 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon ground
- 1 teaspoon cloves ground
- 1 teaspoon nutmeg freshly ground is better
- 1 cup sugar
- 1 cup brown sugar
Wet Ingredients
- 2 eggs
- 1 15 oz can pumpkin puree
- 1 1/2 cups butter melted
- 1/8 cups butter milk
- 1/2 cup greek yogurt
Crumble Ingredients
- 1/2 cup ginger snaps chopped
- 1/4 cup walnuts chopped
- 1/4 cup flour
- 1/4 cup oatmeal
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon ground
- 1/2 teaspoon ginger ground
- 1/4 cup butter
Ingredients
Dry Ingredients
Wet Ingredients
Crumble Ingredients
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Instructions
- Whisk together dry ingredients. Set aside.
- In a separate bowl, combine wet ingredients.
- Add wet ingredients into dry ingredients and mix well. Set batter aside.
- Make crumble by combining all crumble ingredients. Cut in the butter with your fingers until it is evenly distributed and no large pieces remain.
- Spoon batter into mini loaf pans that have been buttered and floured. Fill 3/4 full and then sprinkle the crumble on top.
- Bake at 325 °F for 30-35 minutes or until the middle of the bread is no longer liquid.
One thought on “Pumpkin Loaves + Ginger Snap Crumble”
Nice website!
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Sanny