Pumpkin Bread With Crumb Topping Recipe

Name: Pumpkin Bread With Crumb Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. softened margarine, divided; 1 1/4 c. brown sugar, firmly packed; 3/4 c. sugar; 1 tsp. vanilla; 2 c. canned pumpkin; 3 eggs; 3 1/4 c. flour, divided; 1 1/2 tsp. soda; 1 1/2 tsp. baking powder; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1 1/2 c. chopped nuts; 1/2 c. raisins (optional)

Servings: persons

3/4 c. softened margarine, divided
1 1/4 c. brown sugar, firmly packed
3/4 c. sugar
1 tsp. vanilla
2 c. canned pumpkin
3 eggs
3 1/4 c. flour, divided
1 1/2 tsp. soda
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. chopped nuts
1/2 c. raisins (optional)

1
Preheat oven to 350u00b0.
2
Beat 1/2 cup butter until creamy.
3
Add 3/4 cup brown sugar, white sugar and vanilla.
4
Beat until light and fluffy.
5
Blend in pumpkin.
6
Add eggs one at a time, beating well after each egg.
7
Mix together 2 1/2 cups flour, soda, baking powder, cinnamon and nutmeg.
8
Stir into pumpkin mixture.
9
Fold in 1 cup nuts and raisins.
10
Spoon into 2 greased loaf pans.

1285

kcal

Calories

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 c. softened margarine, divided, 1 1/4 c. brown sugar, firmly packed, 3/4 c. sugar, 1 tsp. vanilla, and more.

Yes, Pumpkin Bread With Crumb Topping falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bread With Crumb Topping

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