Pumpkin Bread with Crumb Topping

Pumpkin Bread with Crumb Topping is a delightful treat that blends the warm, cozy flavors of fall into a simple, comforting loaf. Imagine slicing into a perfectly baked loaf, revealing its moist, tender texture. Ginger, nutmeg, and cinnamon dance together in the batter, while the sweet aroma wafts through your kitchen, wrapping you in its embrace. The crumb topping adds a crunchy contrast, making every bite an irresistible experience. Whether you enjoy it fresh from the oven or toasted later, this pumpkin bread is a crowd-pleaser that will quickly become a staple in your recipe collection.

My first encounter with pumpkin bread was during a chilly autumn afternoon at a friend’s house. She served it warm with butter, and I was immediately hooked! It’s a fantastic comfort food that’s not overly sweet, which makes it perfect for any time of year. Not only is it budget-friendly, but this bread is straightforward to make, making it ideal for novice bakers and seasoned pros alike. Trust me, once you try this Pumpkin Bread with Crumb Topping, you’ll find yourself making it again and again!

How to Make Pumpkin Bread with Crumb Topping

1. Preheat your oven: Set your oven to 350 degrees F (175 degrees C). Prepare two standard-sized bread pans by spraying them with non-stick spray. For extra insurance against sticking, cut parchment paper to fit the bottom of the pans and spray that too!
2. Mix the dry ingredients: In a large bowl, whisk together the 3 ¾ cups of all-purpose flour, 1 ½ tsp salt, 2 tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves, and ¼ tsp ground ginger until well combined.
3. Incorporate the sugars: Add in the 2 cups white sugar and ½ cup brown sugar, mixing well to ensure they’re evenly distributed throughout the flour mixture.
4. Add in the oil: Pour in 1 cup of canola oil, stirring until just combined—this will create a crumbly texture since we’re not looking to overmix at this stage.
5. Mix in the eggs: Crack and add in the first two large eggs, mixing until combined, then repeat with the remaining two until everything is well-blended.
6. Incorporate the pumpkin and liquids: Pour in the 15 oz can of pumpkin puree, ⅔ cup of water, and 1 tsp of vanilla extract. Mix until the batter is smooth, being careful not to overwork it.
7. Divide the batter: Evenly distribute the batter between the two prepared bread pans, smoothing the tops with a spatula.
8. Prepare the crumb topping: In a separate bowl, combine ½ cup brown sugar, ¾ cup flour, and 1 tsp ground cinnamon to create the topping. Cut in the ½ cup of cold cubed butter using a fork until you form crumbly pieces, then sprinkle this mixture over the batter in both pans.
9. Bake the bread: Place the pans in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
10. Cool down: Once baked, remove the pans from the oven and let them cool for about 10 minutes before transferring the loaves to a wire rack to cool completely.

Storing & Reheating

Pumpkin bread can be stored at room temperature for up to 3 days in an airtight container. For longer storage, place it in the refrigerator, where it can last about a week. If you want to keep it even longer, freeze the bread by wrapping it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, simply slice off a piece and pop it in the microwave for about 20-30 seconds, or warm it in the oven at 300 degrees F until heated through. Just know that while freezing preserves flavor, the texture might soften slightly, so enjoy it fresh for the best experience!

There you have it—a scrumptious recipe for Pumpkin Bread with Crumb Topping that not only warms the heart but the kitchen as well. This recipe combines all the best flavors of fall into an easy-to-make loaf that’s sure to bring a smile to your face. Whether you’re treating yourself or sharing with loved ones, I bet you’ll love it as much as I do. Don’t be shy about experimenting—it’s just as delightful with add-ins like walnuts or chocolate chips! Enjoy every bite!

Recipe FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you choose to use fresh pumpkin, roast it first, then puree it to get a similar texture and sweetness as canned pumpkin puree.

How can I make this pumpkin bread dairy-free?

You can easily substitute the butter with a dairy-free alternative like coconut oil or a vegan butter spread. Make sure to check if your sugar is bone char-free if you’re strictly vegan!

How can I tell when the bread is done baking?

The best way to check for doneness is to insert a toothpick in the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready to come out of the oven.

Can I add nuts or chocolate chips to the bread?

Of course! Feel free to stir in 1 cup of chopped nuts or chocolate chips into the batter for that additional texture and flavor. They can really elevate your Pumpkin Bread with Crumb Topping!

More Main Dishes Recipes

• Italian Bean Salad
• Slow Cooker Street Corn Chicken
• BBQ Ribs | Sticky Oven-Roasted Ribs for Cookouts
• Easy Chickpea Salad
• Chicken Zucchini Casserole

📖 Recipe Card

Pumpkin Bread with Crumb Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 2 loaves 1x
• Category: Breads
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Experience the warm, inviting flavors of this Pumpkin Bread with Crumb Topping. With easy preparation and a blend of spices, it’s perfect for any occasion. Enjoy its delightful taste, made with wholesome ingredients like pumpkin puree and spices, and topped with a crumbly mix for added texture and flavor.

---

Ingredients

Scale 1x2x3x

• 1/2 cup brown sugar
• 3 3/4 cups flour
• 1 tsp ground cinnamon
• 1/2 cup cold butter, cubed
• 1 1/2 tsp salt
• 2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 cups white sugar
• 1 cup canola oil
• 4 eggs
• 15 oz can pumpkin puree
• 2/3 cup water
• 1 tsp vanilla

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F and prepare two bread pans with non-stick spray and parchment paper.
2. In a large bowl, combine flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger.
3. Mix in both white and brown sugar until well combined.
4. Add the canola oil and mix until just combined, creating a crumbly texture.
5. Incorporate two eggs, then mix in the remaining two eggs until combined, keeping a crumbly mixture.
6. Stir in the pumpkin puree, water, and vanilla, and mix until everything is well combined.
7. Evenly divide the batter between the two prepared bread pans.
8. Prepare the crumb topping by mixing sugar, flour, and cinnamon, cutting in the cold butter to create crumbs.
9. Sprinkle the crumb topping evenly over the batter in both pans.
10. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the bread to cool before removing from the pans.

---

Notes

For a richer flavor, consider adding chopped nuts or chocolate chips to the batter.
Ensure the bread is completely cooled before slicing for clean cuts.
Store leftovers in an airtight container at room temperature for up to a week.

---

Nutrition

• Serving Size: 1 slice
• Calories: 318
• Sugar: 21g
• Sodium: 310mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 49mg

More Main Dishes Recipes

Honey Butter Skillet Corn

Baked Spaghetti

Pan-Seared Cod Recipe (with The Best Tomato Basil Sauce)

How to Make Homemade Chili Recipe (Ground Beef and Beans)

Easy Chicken Marsala (with The BEST Buttered Noodles)