I’ve based this recipe off of my favorite banana bread. It’s quick, comes together fairly easy, and always bakes through without burned edges. A slice of this bread is a bit of a treat over here. But, as usual, I’ve snuck in wheat flour and yogurt for added nutrients. Though they have nothing on the nutritional benefits of pumpkin.
- 4 tbsp. (1/2 stick) unsalted butter
- 1/2 c. unbleached all-purpose flour
- 1/2 c. white whole wheat flour
- 1/2 c. pure cane sugar
- 3/4 tsp. aluminum-free baking powder
- 3/4 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/4 tsp. ginger, heaping
- 1/4 tsp. nutmeg, heaping
- 1/8 tsp. cloves
- 2/3 c. pumpkin (canned or roasted and pureed)
- 1/3 c. liquid (1 part plain yogurt and 2 parts milk)
- 1 large egg
- 1 tsp. pure vanilla extract
- Crumb Topping
- 2 tbsp. all-purpose unbleached flour
- 1 tbsp. salted butter
- 1 tbsp. brown sugar, packed
- 1/4 tsp. cinnamon
- handful of pepita seeds
- Preheat oven to 300°. Lightly butter or spray loaf pan. Set aside.
- In a small sauce pan, melt butter. Turn heat to medium-low and continue to cook until browned and golden, swirling occasionally*. Set aside to cool.
- In a large bowl, whisk together flours, sugar, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves**.
- Into cooled butter, whisk in pumpkin, yogurt/milk, egg, and vanilla until well combined.
- Pour pumpkin mixture into flour mixture, and stir together until just combined. Over stirring will create a dense, tough loaf.
- Make the crumb topping. In a small bowl, combine ingredients. Using your fingers or a fork, mash together butter, flour, brown sugar, and cinnamon. Distribute crumble evenly over batter. Sprinkle pepita seeds.
- Bake for 45 minutes or until a toothpick comes out clean. Cool in pan completely. Removing too early sometimes results in a broken loaf. Carefully loosen from pan and invert. Serve or store lightly covered for up to 4 days.
*If browning butter makes you nervous or if you need to cut time, just melt the butter and proceed with the recipe as follows.
**If you have pumpkin pie spice on hand, forgo adding the cinnamon, ginger, nutmeg, and cloves, and add 1 1/2 teaspoons of pumpkin pie spice.