Pumpkin Bread with Almond Crumble Topping (or Pumpkin Loaf Cake)
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Gluten-Free Soy-Free Corn-Free

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
      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.

Overall Average Rating:
3 ratings
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Kathie E 06/161/2019 06/11/2019
Can you suggest a substitute for the butter in this recipe?
Thank you,
Kathie
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Hi Kathie,
You could substitute a dairy-free butter alternative, like Earth Balance. Be aware that there is dairy (cultured buttermilk) in the Baking & Pancake Mix, in case there is a dairy allergy.
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    • KathieE thank you! 
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Lisa 03/83/2019 03/25/2019
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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Cindy H 07/181/2019 07/01/2019
Do you think this recipe could be used to make pumpkin muffins with crumble topping?
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    • CindyHI make this same recipe as muffins and follow the baking time/degrees for the muffin recipe on the back of the Baking & Pancake mix bag. 350 degrees for 18-20 minutes. They are great
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Valerie Kontos 07/192/2018 07/12/2018
Can this be made into muffins/cupcakes?
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    • Hi Valerie, You should be able to. Here’s a general rule to convert a cake recipe into cupcakes: Bake the cupcakes at the same temperature called for in the cake recipe, but reduce the baking time by one-third to one-half (cupcakes usually bake for 15-20 minutes). Check doneness by inserting a wooden toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done.
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Regina 10/289/2018 10/17/2018
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Fabulously moist and flavorful, even for the non-gf. I used a 9 inch nonstick cake pan.
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Mary Beth 07/205/2018 07/25/2018
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I made 12 regular size muffins with this batter to which I had added about 1/2 cup mini chocolate chips. I used paper muffin liners and baked them for 30 minutes at 350. Perfect! The spices are just right. The muffins are tender with rounded slightly cracked tops. Next time I might try chopped pecans.
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Ildiko 06/153/2018 06/03/2018
I just tried this recipe with some modifications and it came out great! I used fresh baked pumpkin rather than canned & I put all the wet ingredients into the blender to puree everything, which also saved on time. Whisked all the dry ingredients together, then added the wet ingredients. I also made the strussel nut topping using coconut sugar instead of brown sugar, then I baked it for approx 40 minutes in a 8" square pan. Note: The batter looked very wet going into the oven, but it came out with success. Thanks!
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Jeaninne 12/356/2017 12/23/2017
We love this recipe also. My daughter has celiac and loves this pumpkin bread. I've taken it to work and people haven't even noticed it's gluten free. We usually bake it in mini loaf pans. Sometimes we had flax to the recipe for extra nutrition.
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rosie 10/302/2017 10/30/2017
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WOW, I just made this today and it came out really really good.
I substitute the butter for 1/4 Cup of coconut oil melted. I added more spices. 2 teaspoons of cinnamon, 1 teaspoon of ginger, 1/4 teaspoon of nutmeg. I baked it in a muffin pan for 16 min.
has anyone tried doubling the recipe? if so how did it came out? :)
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Grace 10/301/2017 10/29/2017
Fantastic! The best pumpkin bread I've tried, GF or not. I doubled up on some of the spices and even a little more cinnamon. I've made this several times in a loaf pan and it turns out perfectly every time. I also doubled up on the topping. I will try with banana too after reading another comment about how great that is too.
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