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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
Comment/Review
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Karen 10/292/2015 10/20/2015
Hi,

My Mother In law made this and it was wonderful!! I hope mine turns out like her's tasted. I do have a concern about the directions? You say one can of pumpkin puree? Well In the grocery stores there are 2 sizes of cans. 15 oz and 30 oz. Which size are you using? Maybe your recipe should be edited. Just a suggestion. Thanks and I hope this recipe works out as I'm making It and sending It to my sons.
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    • Sylvia 10/296/2015 10/24/2015
      The recipe calls for one CUP of pumpkin, not a can
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T 12/343/2015 12/10/2015
Love the baking & pancake mix product and love this recipe. Like others, I add additional spices for flavor.
Must be doing something different this season, but not sure what...having problems with the entire bread loaf sinking in 8x4 pan. Have tried additional baking time. No topping. I use coconut sugar in recipe. Maybe go back to regular oven instead of counter top convection oven. Still tastes good.
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Kelly 10/282/2015 10/10/2015
We have made this recipe for several years now and LOVE IT! We do have to cook it longer then suggested. A family favorite.
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Noelle 02/40/2015 02/10/2015
I make this recipe multiple times every fall/winter. The kindergartners in my daughters class made it as a group for a Thanksgiving celebration in class. They all loved it! My daughter prefers it without the topping, so I only put the topping on half the loaf. It works just fine. I tend to vary the amount of pumpkin (more makes it come out like a bread pudding). I cook the loaf for 60 minutes and it's perfect, but I tend to like my breads very moist.
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Laurie 09/264/2015 09/22/2015
I made this recipe for my husband who was diagnosed with Celiac a couple of years ago. The topping was the only edible part - I thought it was horrible and so did he. We were so disappointed because it looked delicious but tasted like a cardboard box.
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Treresa 09/260/2015 09/18/2015
very good!
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valerie 07/203/2015 07/23/2015
I have made this twice and it was wonderful both times! One I substituted stevia for the sugar and it turned out great. I also used coconut oil instead. My whole family loves it and I am off to make it again!
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    • Karen 11/307/2016 11/03/2016
      How much Stevia did you use to replace the sugar?
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Sarah 01/02/2015 01/03/2015
I have made this recipe multiple times and it comes out great! I made this yesterday because we had 3 inches of snow and it goes excellent with hot chocolate.
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Willow 01/02/2015 01/03/2015
I have made this recipe multiple times and I totally love it--as does everyone else who tries it. Great texture, and perfectly moist. Sometimes I substitute coconut oil instead of butter with the nut topping part of the recipe, and lately I have been adding chocolate chips to the batter for extra decadence! Yum.
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Audra 11/319/2014 11/16/2014
Pumpkin season always makes me happy. I make everything I possibly can with pumpkin. I love this recipe! The only 2 things I change are:

1. I add more spices, but that is just a taste preference thing for me.

2. I split the batter between 2 foil mini loaf pans (14.5cm x 8.4cm x 4.7cm) and bake for about 45 - 50 min. They cook perfectly this way, not dry at the edges or gooey in the middle.

I am the only gluten intolerant person in my family but everyone likes this bread so much that I have to hide it if I want some for myself. LOL
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