Pumpkin Bread with Almond Crumble Topping (or Pumpkin Loaf Cake)

A wonderful seasonal recipe you can make all year long. Enjoy the crumble nut topping for a lovely sweet addition. Made with Pamela’s Baking & Pancake Mix. This was the recipe on the bag called “Pumpkin Loaf Cake with Nut Topping.”

Ingredients

    Yield:

      For the bread
    • 4 tablespoons butter, melted
    • ½ cup granulated sugar
    • 2 eggs, large
    • 1 cup of canned pumpkin (not pie filling)
    • 1⅓ cups Pamela's Baking & Pancake Mix
    • ½ teaspoon salt
    • 1 teaspoon cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
      For the topping (optional):
    • 2 tablespoons butter, melted
    • ⅓ cup packed brown sugar
    • ½ cup of nuts (sliced almonds, chopped walnuts, chopped pecans)
Directions

    Preheat oven to 350°. In the bowl of a stand mixer with paddle attachment, beat together butter and sugar until light and fluffy. Add eggs and pumpkin; mix to combine. In a separate bowl, whisk together baking mix, salt and spices. Add to mixer bowl and blend well. Line bottom of loaf pan or tube pan with parchment paper and spray bottom and sides with cooking spray. Pour batter into pan. If using topping, mix topping ingredients in a bowl and smooth evenly over batter to the edges. Bake for 50 to 60 minutes, or until toothpick inserted near center comes out almost clean.

    © Pamela's Products, Inc.

Customer Reviews

Based on 44 reviews
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M
MORE FLAVOR

I added 1/4 tsp of Almond & Vanilla extract because I didn’t like the can preservative smell. I also followed another comment and added more spices. 2 tbsp Cinnamon, 1/2 tsp ginger, pumpkin, ginger and nutmeg. I did 3 tbsp of installed butter and 1 tbsp of melted coconut oil. What a difference. I put the strudel on top as directed.

f
first time

I got a new bread maker and wanted to make something other than boring bread . So i found this and it's perfect! in a bread maker. We personally like more spice in our pumpkin so next time I will add more spices.

Thank you!

J
Judith

I have made this recipe several times lately because it is so good. I have to adapt it to egg free and use one T flax meal with 3 T of water per egg required. I beat this mixture first and set it aside until needed. I have also substituted coconut oil for butter in the batter and it came out very well. I have put in up to twice as much cinnamon. Sometimes have put a mixture of nuts in the topping, almond, walnut and pecan. Every way I have made this it was very tasty. It is new favorite.

K
Kathie E

Can you suggest a substitute for the butter in this recipe?

Thank you,
Kathie

L
Lisa

I make this in a loaf pan on a regular basis. It always comes out great! I've substituted coconut sugar for white sugar, with great success. It's my go-to pumpkin bread !

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