Ingredients
3 cups all-purpose flour
1.75 cups light brown sugar
1 cup white sugar
1.5 tsp. baking soda
2 tsp. Cardigan | Pumpkin Pie Spice
1.5 tsp. kosher salt
2 cups pumpkin puree
0.5 cup neutral oil
4 eggs
1 tbsp. vanilla bean paste
0.5 cup (1 stick) butter
Spiced Crumble
1 cup all-purpose flour
0.25 cup light brown sugar
0.25 cup white sugar
2 tsp. Cardigan | Pumpkin Pie Spice
6 tbsp. butter, melted
Vanilla Bean Glaze
1.75 cups powdered sugar
2 tbsp. butter, melted
2 tbsp. whole milk
1 vanilla bean, split and deserved
Preparation
For spiced crumble: Mix flour, sugars, pumpkin pie spice, and melted butter until combined. The texture should be crumbly, like wet sand. Set aside.
For pumpkin bread: Place butter in a small saucepan over medium heat. Allow to melt and cook until solids have browned to a golden color. Remove from heat and set aside to cool.
In a large bowl, whisk together flour, sugars, baking soda, pumpkin pie spice, and salt. Set aside.
In a smaller bowl, mix pumpkin puree, oil, vanilla bean paste, and browned butter. Add to dry mixture and stir to combine.
Butter two standard loaf pans and pour batter equally into each. Sprinkle crumble over the top, covering as much of the batter as possible. Bake for 45-50 minutes or until the center is just done. Allow to cool completely.
*For homemade pumpkin puree: Preheat oven to 350 F. Cut two medium to large pie pumpkins in half horizontally. Remove stems and seeds and place on a sheet pan. Roast in the oven for 45 minutes to 1 hour, or until fork tender. Allow to cool, then remove skins and blend in food processor.
For vanilla bean glaze: Split one vanilla bean in half and remove the seeds. Whisk together powdered sugar, vanilla bean seeds, milk, and melted butter.
Pour glaze directly over cooled pumpkin bread and allow to set, about 30 minutes. Slice into 1-inch thick portions and serve with extra glaze or smeared with softened butter. Enjoy!
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