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Golden brown pumpkin bread with a sweet crumb topping sits invitingly, showcasing the deliciousness of this easy pumpkin bread recipe.
Lady Maria

Perfect Pumpkin Crumb Bread

This pumpkin bread is incredibly moist and perfectly spiced, topped with a buttery, crumbly topping that will have everyone begging for more. It's easy to make and freezer-friendly, making it a perfect fall treat for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 1
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree not pumpkin pie filling
  • ½ cup all-purpose flour for crumb topping
  • ⅓ cup packed light brown sugar for crumb topping
  • ¼ cup granulated sugar for crumb topping
  • ½ teaspoon ground cinnamon for crumb topping
  • ¼ cup cold unsalted butter, cut into small pieces for crumb topping

Equipment

  • 9x5 inch loaf pan
  • measuring cups and spoons
  • Mixing bowls
  • whisk
  • Pastry blender or food processor (for crumb topping)
  • Wooden skewer or toothpick
  • wire rack
  • Oven
  • Grease or cooking spray
  • Flour (for dusting pan)
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, whisk together the sugar, oil, and eggs until well combined.
  4. Stir in the pumpkin puree until evenly incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. A few streaks of flour are okay.
  6. In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the crumb topping.
  7. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. The butter should be evenly distributed.
  8. Pour the batter into the prepared loaf pan. Spread it evenly.
  9. Sprinkle the crumb topping evenly over the batter.
  10. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. The baking time may vary depending on your oven, so keep an eye on it.
  11. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  12. Slice and enjoy!

Notes

For best results, measure flour accurately using the spoon and level method or a kitchen scale. Avoid overmixing the batter to prevent a tough bread. Store cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap tightly in plastic wrap and aluminum foil for up to 2-3 months. Thaw overnight in the refrigerator. Try adding chocolate chips, nuts, or dried cranberries for variations.