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Ultimate Pumpkin Bread with Crumb Topping

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This incredibly moist and tender pumpkin bread is topped with a thick, buttery crumb topping that stays crunchy even the next day. It’s the perfect fall treat for gatherings, made with simple pantry ingredients and a secret trick for the best texture.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 can (15 oz or 425g) pumpkin puree (100% pure pumpkin)
  • 4 large eggs, at room temperature
  • 1 cup (240ml) vegetable oil
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) water
  • 1 ½ cups (190g) all-purpose flour (for crumb topping)
  • 1 cup (200g) packed brown sugar (for crumb topping)
  • 1 teaspoon ground cinnamon (for crumb topping)
  • ¼ teaspoon salt (for crumb topping)
  • ½ cup (1 stick or 113g) unsalted butter, melted (for crumb topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line two 9×5-inch loaf pans with parchment paper, leaving a little overhang on the long sides.
  2. Make the crumb topping first. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour the melted butter over the mixture and stir with a fork until it forms clumps. Set aside.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  4. In a separate large bowl, whisk together the pumpkin puree, eggs, vegetable oil, vanilla extract, and water until smooth.
  5. Pour the wet ingredients into the bowl of dry ingredients. Use a rubber spatula to fold them together gently until no streaks of flour remain. Do not overmix.
  6. Divide the batter evenly between the two prepared loaf pans. It should come about two-thirds of the way up the sides.
  7. Sprinkle the crumb mixture generously over the top of each loaf. Do not press it into the batter.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center (through the side, not the crumb topping) comes out clean or with a few moist crumbs. If the crumb topping browns too quickly, tent loosely with aluminum foil around the 30-minute mark.
  9. Let the loaves cool in the pans for 15 minutes. Then use the parchment overhang to lift them out and transfer to a cooling rack. Cool completely before slicing.

Notes

For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For a dairy-free option, use plant-based butter in the crumb topping. To add mix-ins, fold in 1 cup of chocolate chips, chopped pecans, or dried cranberries. For mini loaves, bake 25-30 minutes; for muffins, bake 18-22 minutes. Store wrapped at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, crumb topping, fall recipe, easy pumpkin bread, moist pumpkin bread, pumpkin loaf, Thanksgiving dessert

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