I know autumn is traditionally the time for pumpkin bread but this recipe makes a delectable quick bread that is enjoyable any time of the year (let’s face it–sometimes banana bread just doesn’t cut it). To stand out from the crowd, it also has a crumb topping and powdered that adds that little something extra. Serve as a snack or alongside a meal.
Ingredients:
Bread
1 1/4 cups oil
5 eggs
2 cups pumpkin
2 cups flour
2 cups sugar
2 pkg. cook-and-serve vanilla pudding (small boxes)
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
Crumb Topping
3 Tablespoons butter
1/2 cup flour
1/4 cup sugar
1/4 tsp cinnamon
Pinch of salt
Preheat oven to 325F. Blend oil, eggs and pumpkin. Combine other ingredients and add to pumpkin mixture. Pour into two greased and floured loaf pans. Make the crumb topping by cutting the butter into dry ingredients until it resembles coarse crumbs. Sprinkle over the uncooked pumpkin bread and lightly pat on to make it stick. Bake for 1 hour. Lightly dust with powder sugar after bread has cooled.
