Pumpkin bread with crumble topping
Ingredients: (makes 12 portions)
Crumble topping:
• 65 grams plain flour
• 80 grams light brown soft sugar
• ½ tsp cinnamon
• Pinch of salt
• 60 grams unsalted butter, melted
Pumpkin bread:
• 260 grams plain flour
• 1½ tsp baking powder
• ¾ teaspoon bicarbonate of soda
• ¾ teaspoon fine sea salt (½ tsp if using table salt)
• 5 teaspoons cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground ginger
• Pinch of ground cloves
• 425 grams pumpkin puree
• 175 millilitres sunflower oil
• 100 grams caster sugar
• 225 grams light brown soft sugar
• 2 large eggs
Method:
1. Pre-heat the oven to 350F / 180°C / fan 160°C. Grease and line a 2lb loaf tin with baking parchment.
2 .Make the crumble topping first. Whisk the dry ingredients together. Pour in the melted butter and stir until just combined and crumbly. Set in the fridge to chill while you make the pumpkin bread.
3. Make the pumpkin bread. Whisk together the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, ginger and ground cloves in a bowl and set aside.
4 .In a large bowl, whisk together the pumpkin, oil and sugars. Once combined, whisk in the eggs one at a time.
5. Using a spoon, fold in the dry ingredients until just combined. Be careful not to overmix. Pour the batter into the prepared pan.
6. Remove the crumble topping from the fridge. Break into small lumps if it has set. Sprinkle it over the top of the batter.
7. Bake on the middle shelf for 60-80 minutes or until an inserted tester comes out clean (a few crumbs are okay). If the top is browning too fast, cover loosely with foil.
8. Leave the cake in the tin on a wire rack for 15 minutes to cool, then remove from the tin and cool completely on the rack before slicing.
9. It will keep at room temperature in an airtight container (or wrapped tightly) for 1-2 days, up to 5 days in the fridge, or frozen for up to 1 month.
Recipe adapted from The Pancake Princess for #FoodSavvy Norfolk & Suffolk