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Cinnamon Pumpkin Crumble Bread
Panadería

Cinnamon Pumpkin Crumble Bread

1 h 50 minPara 10Nutri-Score D€€
de @thesapor73 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

10 personas
  • all-purpose flourCereales250 g
  • dark brown sugarDespensa110 g
  • granulated sugarDespensa105 g
  • buttermilk (or milk)Lácteos60 ml
  • unsalted butter (melted)Lácteos113 g
  • pumpkin pureeDespensa340 g
  • baking powderDespensa6 g
  • baking sodaDespensa6 g
  • eggsLácteos2 piezas
  • vanilla extractDespensa5 ml
  • cinnamon (1 tsp for the batter)Especias2 piezas
  • pumpkin spice (1 tsp for the batter)Especias1 pieza
  • ground ginger (1/2 tsp for the batter)Especias1 pieza
  • ground nutmeg (1/4 tsp for the batter)Especias1 pieza
  • salt (1/2 tsp for the batter)Especias1 pieza
  • all-purpose flour (for the crumble)Cereales115 g
  • granulated sugar (for the crumble)Despensa55 g
  • brown sugar (for the crumble)Despensa40 g
  • unsalted butter (melted, for the crumble)Lácteos58 g
  • cinnamon (1/2 tsp for the crumble)Especias1 pieza
  • allspice (1/4 tsp for the crumble)Especias1 pieza
  • ground nutmeg (1/4 tsp for the crumble)Especias1 pieza
  • granulated sugar (for the cinnamon mixture)Despensa55 g
  • unsalted butter (melted, for the cinnamon mixture)Lácteos58 g
  • cinnamon (1 tsp for the cinnamon mixture)Especias1 pieza
  • powdered sugar (for the icing)Despensa50 g
  • pumpkin spice (1/2 tsp for the icing)Especias1 pieza
  • cinnamon (1/2 tsp for the icing)Especias1 pieza
  • milk (for the icing)Lácteos15 ml

por ración

Nutrición

339kcal

Carbohidratos
48 g
Proteínas
4 g
Grasas
15 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Molde rectangular
  • Bol ×3
  • Varillas
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Preheat and prepare the pan

    • Preheat the oven to 165 °C.
    • Grease and line a 1.5 pound loaf pan with parchment paper.
    Paso 1

  2. Make the crumble

    • In a small bowl, combine the flour, brown sugar, granulated sugar, allspice, nutmeg and cinnamon.
    • Add the melted butter and mix into a crumbly mixture.
    • Place in the fridge while preparing the batter so it does not melt too fast.
    Paso 2

  3. Combine the dry ingredients

    • In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
    • Set aside.
    Paso 3

  4. Make the wet ingredients

    • In a large bowl, whisk the pumpkin puree, melted butter, sugar, eggs, vanilla and buttermilk until smooth.
    • Add the cinnamon, nutmeg, pumpkin spice and ginger.
    • Add the flour mixture and gently fold until just combined, without overmixing.
    Paso 4

  5. Layer the batter and cinnamon mixture

    • Pour half of the batter into the prepared loaf pan.
    • Spread the cinnamon butter mixture evenly over it.
    • Add the remaining batter.
    Paso 5

  6. Add the crumble and bake

    • Evenly sprinkle the crumble topping over the batter.
    • Bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean; a few moist crumbs are okay.
    • If the crumble browns too quickly, tent loosely with foil halfway through.
    Paso 6

  7. Cool the bread

    • Let the bread cool in the pan for 15 minutes.
    • Lift it out and place on a wire rack.
    Paso 7

  8. Make the icing and finish

    • Mix the powdered sugar, pumpkin spice, cinnamon and milk into a drizzle.
    • Once the bread is cool but still warm, add the icing drizzle.
    Paso 8
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