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Old 12-03-2013, 12:04 PM   #1
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Another recipe question . . . crumb topping?!

On occasion, I've made baked goods with crumb topping. It never seems to be enough, however. Like with muffins, it never completely coats the top, and on at least one attempt, it sunk for the most part. I want to make a pumpkin bread with crumb topping, so I searched on pinterest. Most pumpkin breads do not have crumb topping!! I'm worried that if I try, it will sink. I think the batter must be too thin?

Thoughts? Crumb topping expertise?

Help! And, thanks!!

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Old 12-03-2013, 08:46 PM   #2
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Are you cutting in cold butter with flour and sugar? I have never had this problem. Just trying to see how you are making the topping.
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Old 12-03-2013, 08:47 PM   #3
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Also a lot of toppings need to be doubled if you want it to be a thicker crumb topping.
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Old 12-04-2013, 04:42 AM   #4
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Here's a pumpkin bread recipe that I have made to rave reviews that is not thin. No way would a crumb topping would sink in.

http://www.honey.com/recipes/detail/...in-honey-bread
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