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!
Servings: 2 loaves
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!