Easy Pumpkin Bread with Crumb Topping
This easy Pumpkin Bread recipe is topped with a brown sugar crumb topping (aka, a streusel topping). Full of pumpkin flavor and rich pumpkin spice, this moist pumpkin bread is a fall staple! Plus, a step by step video.
I can’t go a fall season without making my mom’s pumpkin bread recipe! It’s a classic pumpkin bread recipe that’s been given a bit more crunch and sweetness with the crumb topping.
When I was back in college, one of the coffee shops on campus sold pumpkin bread everyone raved about.
Often times they were already sold out for the day by the time I got there, so it wasn’t until a while alter that I finally was able to try this alleged ‘best pumpkin bread’ I had heard so much about.
Perhaps my expectations were too high after hearing too many positive reviews, or perhaps it’s the stubborn streak in me that doesn’t want to love something everyone else loves.
Maybe it’s because I love my mom’s pumpkin bread recipe so much, or maybe it’s because my mom’s recipe is just that good.
Whatever the reason, I wasn’t all that much of a fan of my school’s pumpkin bread once I finally got around to trying it.
Of course, I had my legitimate reasons—namely, 3 reasons: it wasn’t moist enough, it wasn’t spicy enough and it was full of nuts (that’s a hard pass for me).
And the recipe I grew up with? Well, it’s everything I want my pumpkin bread to be. And the new crumb topping addition? It’s just an added crunchy bonus.
It’s nothing new how much I love desserts, and it’s nothing new how much I love a good over-the-top dessert (cue this sugary, totally breakfast-acceptable-because-it’s-a-french-toast-casserole Pumpkin Donut French Toast Casserole).
However, sometimes I forget just how perfect a classic recipe can be in all of its simplicity.
This Pumpkin Bread with a Crumb Topping is one of those classic fall recipes that is perfect in its entirety.
It’s made with easy ingredients, and it is a one bowl pumpkin bread recipe. It’s a perfectly moist pumpkin bread that is full of warm, rich spices and has a brown sugar streusel topping that complements the flavor of the bread.
Easy Pumpkin Bread Ingredients:
- pumpkin puree (not pumpkin pie filling)
- canola oil (vegetable is fine as well)
- water
- eggs
- flour
- brown sugar & granulated sugar
- baking soda & salt
- vanilla extract
- pumpkin pie spices (cinnamon, ginger, cloves, nutmeg, etc.)
Quick bread crumb topping (streusel topping) ingredients:
- flour
- brown sugar
- butter
- cinnamon
Do I have to make this Pumpkin Bread with a crumb/streusel topping?
No, you can omit that part of the recipe if you are just looking for a classic pumpkin bread recipe.
One thing to note is that the pumpkin bread will not be as sweet without the crumb topping.
You can actually add another 1/2 cup of granulated sugar to the recipe, if you desire. I have actually reduced the sugar in this recipe from the original recipe (my mom’s recipe) because of the crumb topping I added to the recipe.
Thus, if you want to omit the crumb topping but still want a bit more sweetness, you can add in another 1/2 cup granulated sugar to the batter and it will bake up just fine.
Tips & Tricks to making this Easy Pumpkin Bread with a Crumb Cake Topping (aka a brown sugar streusel topping):
- This is an extremely moist pumpkin bread recipe due to the amount of pumpkin, water and oil in the recipe.
- This recipe makes two 8×4 loaves. You can halve the recipe and make one 8×4 loaf or one 9×5 loaf (if using a 9×5 loaf pan, the bread will not be as tall as the bread pictured here).
- I line the bottom of my loaf pans with parchment paper. I spray the sides of the pans with baking spray. This ensures the bread slides out of the pan easily.
- This is a one bowl pumpkin bread recipe, meaning everything is mixed in this one bowl in a series of steps. You can mix by hand, or you can use a mixer (standing or handheld).
- Make sure you have mixed it well and that there are no lumps of flour throughout. If there are, those lumps will not dissolve and you will have a lump of flour baked right inside of your bread. Let me tell you—it’s not that tasty. 😜
- While I want no part of nuts in my pumpkin bread, you can definitely make this pumpkin bread with nuts (walnuts or pecans). You can add in 1/2 cup to 1 cup of chopped nuts, if you desire.
After this pumpkin recipe, I suggest you make this amazing Pumpkin Pecan Banana Bread (I know, it’s a hard pass for nuts in my pumpkin bread but I’m totally cool with pecans on top of my pumpkin banana bread…what can I say, I’m a conundrum) and maybe this Pumpkin Coffee Cake. 😉
Easy Pumpkin Bread with Crumb Topping
Ingredients
Pumpkin Bread
- 3 1/3 cups all purpose flour
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup canola oil (or vegetable oil)
- 4 eggs, large
- 1 15oz can pumpkin puree (not pumpkin pie filling)
- 2/3 cup water
- 1 tsp vanilla extract
Crumb Topping
- 1/2 cup butter, cold and cubed
- 1/2 cup brown sugar
- 3/4 cup all purpose flour
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees and grease two 8x4 bread pans (I place parchment paper in the bottom and grease with baking spray).
- In a large bowl, mix flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger together.
- Add in granulated sugar and brown sugar; mix until combined.
- Make a well in the center and add in the oil. Mix just until the oil is combined (the mix will be dry).
- Add in the eggs, 2 at a time, mixing after each addition (again, the mixture will be dry).
- Add in the pumpkin puree, water and vanilla extract, mixing until well combined.
- Divide the batter between the two bread pans. Set aside.
- In a separate bowl, mix flour, brown sugar and cinnamon together. Cut in the butter with a fork or pastry cutter and mix until it resembles coarse crumbs.
- Sprinkle the crumb topping evenly over both batters.
- Bake for 55-65 minutes, or until a cake tester comes out clean. (Tent a piece of foil over the top of the bread if the top is getting done faster than the center.)
- Allow to cool for 10 minutes before removing loaves from the pans, placing them on a wire rack to finish cooling.
- Slice, serve and enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
Welcome! I’m glad you’re here!
Hi, Michelle! Is pumpkin puree something you can buy in the grocery store? I’ve never noticed it, if it is! Can you please email me to let me know? Thank you! I’m very interested in this recipe!
Hi Penny! Yes, you can buy canned pumpkin puree in the baking aisle. 🙂
Hey Michelle! The recipe is awesome! I’m a big fan of this moist pumpkin bread. It’s one I’ve made countless times and never had a failure. The rest of my family don’t particularly care for it, but I can never get enough. Highly recommend everyone to give this classic fall recipe a try (even those who hate everything pumpkin-y). Believe me, it’s phenomenal.
Thank you so much for sharing the idea and all of your useful tips and tricks. The info you provide is remarkable. I’m sure the recipe will inspire many of your followers. I’ve just bookmarked your blog. I’ll be coming around often. Keep up the good work!
Best wishes,
Ann
This came out incredibly moist and delicious! I didn’t have Allspice on hand, but use pumpkin pie spice instead because that’s all I had. It still came out amazing!!! My kids gobbled it up and my hubby who isn’t a pumpkin fan even said it was absolutely delicious! This will definitely be my go-to pumpkin bread recipe!
Just ate my first piece and I’m loving it. Followed your recipe exactly and it is moist and not overly pumpkin-y. Great recipe and so easy to put together!! Thanks
Has anyone added raisins to this recip?
This pumpkin bread was simply delicious! It was delightful to make and the crumb topping was so good.
My daughter and I tried this recipe for fall and we absolutely loved it! It was a joy to make and cook and the results and the end were so good. We have now made this a weekend snack!
This is a great fall recipe! I made this twice, once following the recipe exactly, then again with an adjustment to the oil. I’m very sensitive to the taste of oil in baked goods and don’t care for it, so the second time I used a half cup of melted butter and only 2 Tbls of oil. I baked the recipe as one large loaf, three mini loaves, and 6 muffins- they all turned out delicious and very moist. Will be making more again this weekend to freeze for the holidays, thanks for sharing your recipe!
Thank you! I’m also very sensitive to oil; I’ll adjust mine as per your suggestion.
Hi Michelle!
I’m hoping this comment reaches you soon! I love this recipe, it is the second time I’ve made it! I am heading to my sisters for Thanksgiving this year and I’m wondering how long this bread will store at room temperature? Last time I made it we had it gone within 2 days so I’m wondering if it can last 3-4 at room temp. Thank you so much for sharing this delicious recipe with us!
Happy Holidays!!
I made this for the first time for my family and they have been raving about it! “Best pumpkin bread” they keep saying!
Great recipe! I added chopped pecans to the topping. Family loved it. Thanks and Aloha from Hawaii!
My Dad and siblings loved it! It was still good after being on the counter for five days (covered of course, lol). I’ve been looking for a good zucchini bread recipe and haven’t had any luck, so I tried this recipe just with zucchini and only cinnamon for spice. It’s great!!! Thanks so much for sharing!💕
This is very good and I’m making for the 2nd time today. I cut the granulated sugar down to 1 1/2 cups I/o 2 and it didn’t seem to make a difference. I also left the crumb topping off to save calories and it’s still moist and delicious
This was fantastic! It reminded me of something I could get at Starbucks 🙌🏻 Everyone at home and work loved it!
Excellent recipe! Everyone loved it!
I added 3 tablespoons of sour cream to the recipe.
Thank you for sharing!
I made this recipe for my neighborhood “Uber guys” that regularly take me to our chorus rehearsal. I try to bake something new each week for them. When I made this yummy recipe I added pepitas (pumpkin seeds) to the crumb topping. The batter filled 2 8×4 loaf pans and a mini. The Uber guys loved it!
Hello from Rosarito Mex. I’m a retired life time baker. Your receipt is very good I followed exactly except I had no allspice so I doubled the ginger as I love the flavor of ginger. I baked one large 9/5 an on 8/5 pan it took longer to bake for me by about 20 min. Came out so yummy my husband loved it. Thx for sharing you are now on my Pinterest page an I’m sure I will make this often.
I’m a sucker for both pumpkin and a crumble top and this recipe did not disappoint for either! I gifted one of the loaves so I was using slightly smaller, disposable loaf pans and wound up making two loaves and a few muffins. My pickiest eater absolutely loved this recipe and I will def make again. Thank you!
Hey! I have been making this recipe for a couple of years now, and I love it! I typically save one loaf and gift the other loaf, but I was wondering if this bread would freeze well? Thanks!
Yes, you can freeze it! I’d wrap it tightly in plastic wrap or tin foil first, then store it in an airtight container (or freezer bag). It’ll help keep it really fresh!
Does this freeze well? I don’t need 2 loaves at once.
Yes, it does freeze well!
Oh em gee! I’ve been making Pumpkin loaf for years now. I decided to try your recipe because I’ve wanted to add a crumble topping. This is hands down THE best Pumpkin loaf I’ve ever had! So soft and tender, amazing flavour and the crumble adds just the perfect crunch on top! Thank you for sharing this recipe!!
Just made this with a friend and it is AMAZING. We made a half recipe and had to substitute melted butter for the oil, but it came out perfectly. It slices well if you can wait until it’s cooled, not that I usually do. Tastes wonderful and the streusel really takes it to the next level!
This looks incredible! I’m planning to make quite a few of them this weekend to pass out to friends and neighbors. For the crumb topping, can I use margarine instead of butter?
I’ve never used margarine for a crumb topping so I can’t definitively say if it would or wouldn’t work. However, I don’t think it will. I do think you need to use butter. 🙂