Pumpkin Bread with To-Die-For Crumb Topping

 

 

Hi-Ho friend!! Okay, I don’t think I’ve ever greeted anyone in real life that way, and now I just did, what am I a dwarf? Moving on…

 

It’s been a while! How are you? What have you been up to? Are all the fall-feels getting to you too? The leaves are changing, air is getting a bit crisper and the pumpkin is flowing. Ahhh, fall. My most favorite time of year. I started listening to Christmas music the other day.

 

I know, I know, it’s way too early, right? I don’t know, there was just something about sipping my latte, had my Columbia fleece on with my favorite scarf, and just Christmas music felt so appropriate. I know, I’m weird, get over it. It brings joy to my heart and why is it a bad thing to celebrate Christ’s coming at any ole time of year? Yeah, boom. In your face. When you put it that way, doesn’t seem so bad right?

 

But I’m getting ahead of things here, back to fall. Pumpkin Bread. Yes. Chocolate chips. Yes. To-Die-For Crumb Topping. Yeyeah! I have a confession. I absolutely stink at making bread. Sad, but true. But wait, there’s a good ending (I know what you’re thinking, then why in the world would I want your pumpkin bread recipe if you stink at making bread??).

 

Well, friend, I’ve learned! Alright, so I think I’ve learned, when quite possibly in reality just this one recipe works and I’ll just have to keep making it cause it’s the only one that works for me.

 

 

Three key things have helped me in my bread making aspirations.

  1. I’ve switched to making mini breads, this ensures the middle gets done and it’s not gummy even after it’s been cooking for hours on end.
  2. I make sure I’m using the center rack in the oven so the bread cooks through evenly.
  3. I leave the bread in the pan and let it sit for a couple of hours after baking. Yes, you could probably slice into it soon after you pull it out of the oven, but there’s something to be said about the effect of the bread continuing to bake a little bit while it’s just sitting in the pan afterwards. It just kind of finishes off the baking process.

 

What kind of blogger would I be if I didn’t share a Pumpkin Bread recipe with you? A bad one I’d say. I’ve also tweaked some of the ingredients to make this a little more healthful. Yes, there’s still sugar and oil present, key ingredients in baking, but I’ve used the better-for-you olive oil and canola oils (I know, olive oil in a bread recipe?! Trust me, it works), and then I’ve lessened the sugar a bit and swapped white sugar for brown sugar. Now don’t get me wrong, brown sugar is no better than white sugar, but it has that added molasses, which gives such a wonderful, warm flavor, something we all need in our lives especially at fall time!

 

Hey! Did you see my last post about my big announcement?! No? How could you? Well, here it is if you missed it. And so if you’re a true friend and a true Bravely Nourished follower, you would have read and saw that I am writing a book!! Gah. I know, crazy, what the heck is a dietitian doing writing a young adult fiction novel? Honestly, I have no clue.

 

 

All I know is I’m inspired to write and I have a wonderfully addicting story to tell.  For more clues on the story of my book, check out my last post. So between then and now I’ve been doing some major writing!! Guess how many words I’ve written so far…10,300!! Oh my goodness, that number doesn’t even seem real. I’ve done a little reading as to what a typical young adult book word count is and it’s anywhere from 60,000-100,000 words, so I’m about 10%-ish done.

 

My mind started wandering as to the next steps after writing the book, and then I got a little overwhelmed and nervous and just thought, oh my goodness, what am I doing, I can’t publish a book! But in my weakness, He is strong. So I’m just focusing on writing a darn good book, and will figure out the rest later.

 

And honestly, I keep saying this – I don’t really care if I make a dime off of this, it’s not about making money or becoming famous one day…I love writing, I love the story that’s taking shape and I get lost in it even more than when I’m just reading a book. That alone is enough motivation for me to write.

 

Anywhoosers…next topic, I’ll make this brief. I’m done with social media. Yep, you read that right. Done. Done posting, done checking notifications, worrying about comments and likes and followers. I’m just done. Overall, I’ve just felt consumed by this virtual world that we all live in and worship and I’d really love to fully, fully live the real life that’s right in front of me, ya know, the one that’s behind the screen that’s forever in front of my face.

 

 

So, why am I telling you this? Couple reasons.

1.) you will no longer be able to rely on my social media posts promoting a new blog post, therefore, if you want to stay up to date and follow along on the blog, make sure you subscribe by entering your email. That way you’ll get a lovely little email in your inbox the instant there’s a new post, which nowadays is about once per month-ish.

2.) since I won’t be posting and sharing on social media, the growth/following of the blog might be a little slow. Again, I don’t have aspirations to make this into some big, huge, crazy deal of a blog, but it is nice when somebody reads about and makes your Pumpkin Bread with To-Die-For Crumb Topping or how about your Sweet Potato Mexican Soup?? (Soup season is upon us people, yeah!!)

So if you wouldn’t mind terribly, if you see something on here that’s inspiring or is just superly yummy, could you share it? Doesn’t matter where, Facebook, Insta, Twitter, Pinterest. I’m now relying on you guys, my wonderful and dedicated readers to share and spread the word of my little nook called Bravely Nourished. 

 

Well, friend. That’s all for now. I’m gonna go get writing and eating my pumpkin bread! PS. the pumpkin bread is absolutely the best when it’s warm and has a little butter spread on top. Happy Fall, Y’all! πŸ˜‰

 

Pumpkin Bread with To-Die-For Crumb Topping
Serves 24
A delicious and lighter version of everyone's favorite fall classic, with an absolutely to-die-for crumb topping!!
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Batter
  1. 2 eggs
  2. 1/4 cup canola oil
  3. 1/4 cup olive oil
  4. 3/4 cup brown sugar
  5. 3/4 15-ounce can pumpkin (plain pumpkin, not the pie filling)
  6. ΒΌ cup water
  7. 2 cups all purpose flour
  8. 1 teaspoon baking soda
  9. 2 heaping teaspoons pumpkin pie spice
Topping
  1. 1-2 cups Ghirardelli dark chocolate chips (these are the best and dark chocolate is a must here!)
Crumb Topping
  1. 1/4 cup white or whole wheat all purpose flour
  2. 2/3 cup old-fashioned oats
  3. 1/4 cup packed light brown sugar
  4. 1 teaspoon pumpkin pie spice
  5. 1/4 cup canola oil
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl combine wet ingredients (eggs, oils, brown sugar, pumpkin water) until well incorporated.
  3. In a separate bowl, mix dry ingredients (flour, baking soda and spice).
  4. Stir in dry ingredients into the wet ingredients, mix well.
  5. Transfer batter into greased loaf pan, either a single regular-sized bread loaf pan, or 4 mini bread loaf pans.
  6. Sprinkle chocolate chips on top, evenly over loaf/loaves and press slightly into batter.
  7. In a separate bowl, combine crumb topping ingredients (flour, oats, sugar, spice and oil) ** see notes for a handy tip!
  8. Sprinkle crumb topping evenly over loaf/loaves. Press down lightly to set.
  9. Place on the center rack in the oven and bake for 35-40 minutes, until toothpick comes out clean.
  10. Allow to rest and cool in pan/s, this helps finish off the baking process.
  11. Enjoy warm and with a little butter spread over top.
Notes
  1. I love making my mini bread loaves, so this will make 4 mini breads or 1 regular sized loaf.
  2. I know it's kind of annoying that this recipe only uses 3/4 of a can of pumpkin, so here's some ideas on what to do with that leftover 1/4 can. You could make yourself a pumpkin spiced latte - throwin' it back to one of my very first posts from last fall!! You could plop it into a smoothie with some vanilla protein powder, a frozen banana, and a dash of pumpkin pie spice. OR! You could give it to your dog, that's what I did and he absolutely loved it!! 😊
  3. For the crumb topping, if you don't have old fashioned oats on hand, you can substitute the oats AND the 1/4 cup brown sugar for 2 packets of Maple & Brown Sugar Instant Oatmeal! I'm not kidding, I was in a bind and didn't have oats and was dying to make me some pumpkin bread and who wants to leave that To-Die-For Crumb Topping out?! Problem solved.
  4. Don't have pumpkin pie spice on hand? I never buy the store-bought stuff, it's way too easy to make. Here's the rough mixture I use from ThePioneerWoman.com: 3 tablespoons cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1 1/2 teaspoon allspice, 1 1/2 teaspoon cloves
Bravely Nourished http://www.bravelynourished.com/

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