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Cinnamon Pumpkin Crumble Bread
Bakkerij

Cinnamon Pumpkin Crumble Bread

1 u 50 minVoor 10Nutri-Score D€€
van @thesapor75 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

10 personen
  • all-purpose flourGranen250 g
  • dark brown sugarVoorraadkast110 g
  • granulated sugarVoorraadkast105 g
  • buttermilk (or milk)Zuivel60 ml
  • unsalted butter (melted)Zuivel113 g
  • pumpkin pureeVoorraadkast340 g
  • baking powderVoorraadkast6 g
  • baking sodaVoorraadkast6 g
  • eggsZuivel2 stukken
  • vanilla extractVoorraadkast5 ml
  • cinnamon (1 tsp for the batter)Kruiden en specerijen2 stukken
  • pumpkin spice (1 tsp for the batter)Kruiden en specerijen1 stuk
  • ground ginger (1/2 tsp for the batter)Kruiden en specerijen1 stuk
  • ground nutmeg (1/4 tsp for the batter)Kruiden en specerijen1 stuk
  • salt (1/2 tsp for the batter)Kruiden en specerijen1 stuk
  • all-purpose flour (for the crumble)Granen115 g
  • granulated sugar (for the crumble)Voorraadkast55 g
  • brown sugar (for the crumble)Voorraadkast40 g
  • unsalted butter (melted, for the crumble)Zuivel58 g
  • cinnamon (1/2 tsp for the crumble)Kruiden en specerijen1 stuk
  • allspice (1/4 tsp for the crumble)Kruiden en specerijen1 stuk
  • ground nutmeg (1/4 tsp for the crumble)Kruiden en specerijen1 stuk
  • granulated sugar (for the cinnamon mixture)Voorraadkast55 g
  • unsalted butter (melted, for the cinnamon mixture)Zuivel58 g
  • cinnamon (1 tsp for the cinnamon mixture)Kruiden en specerijen1 stuk
  • powdered sugar (for the icing)Voorraadkast50 g
  • pumpkin spice (1/2 tsp for the icing)Kruiden en specerijen1 stuk
  • cinnamon (1/2 tsp for the icing)Kruiden en specerijen1 stuk
  • milk (for the icing)Zuivel15 ml

per portie

Voedingswaarden

339kcal

Koolhydraten
48 g
Eiwitten
4 g
Vetten
15 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Cakevorm
  • Mengkom ×3
  • Garde
  • Afkoelrooster

stap voor stap

Bereiding

  1. Preheat and prepare the pan

    • Preheat the oven to 165 °C.
    • Grease and line a 1.5 pound loaf pan with parchment paper.
    Stap 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.
    Stap 2

  3. Combine the dry ingredients

    • In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
    • Set aside.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Cool the bread

    • Let the bread cool in the pan for 15 minutes.
    • Lift it out and place on a wire rack.
    Stap 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.
    Stap 8
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