Pumpkin Loaves + Ginger Snap Crumble
Servings
Prep Time
4
mini loaves
20
minutes
Cook Time
35
minutes
Servings
Prep Time
4
mini loaves
20
minutes
Cook Time
35
minutes
Ingredients
Dry Ingredients
2
cups
flour
1/2
teaspoon
baking powder
1
teaspoon
baking soda
1
teaspoon
salt
1
teaspoon
cinnamon
ground
1
teaspoon
cloves
ground
1
teaspoon
nutmeg
freshly ground is better
1
cup
sugar
1
cup
brown sugar
Wet Ingredients
2
eggs
1
15 oz can
pumpkin puree
1 1/2
cups
butter
melted
1/8
cups
butter milk
1/2
cup
greek yogurt
Crumble Ingredients
1/2
cup
ginger snaps
chopped
1/4
cup
walnuts
chopped
1/4
cup
flour
1/4
cup
oatmeal
1/4
cup
brown sugar
1/2
teaspoon
cinnamon
ground
1/2
teaspoon
ginger
ground
1/4
cup
butter
Instructions
Whisk together dry ingredients. Set aside.
In a separate bowl, combine wet ingredients.
Add wet ingredients into dry ingredients and mix well. Set batter aside.
Make crumble by combining all crumble ingredients. Cut in the butter with your fingers until it is evenly distributed and no large pieces remain.
Spoon batter into mini loaf pans that have been buttered and floured. Fill 3/4 full and then sprinkle the crumble on top.
Bake at 325 °F for 30-35 minutes or until the middle of the bread is no longer liquid.