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

44 Review(s)/Comment(s) | Add Your Review/Comment

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:
5 ratings
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MORE FLAVOR 10/300/2020 10/27/2020
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.
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first time 09/267/2020 09/24/2020
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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!
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Judith 06/162/2019 06/12/2019
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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.
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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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    • Guest 11/316/2019 11/13/2019
      KathieE thank you! 
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    • Guest 11/315/2019 11/12/2019
      KathieE coconut oil works well in the batter but as noted above there i buttermilllk in the mix itself.
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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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    • Guest 10/283/2019 10/11/2019
      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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    • Pamelas Customer Service 12/343/2018 12/10/2018
      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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