Easy Pumpkin Bread with Crumb Topping

I still remember the first chilly morning when I baked this pumpkin bread for my family. As the leaves turned deep gold outside my window, I wanted something warm, comforting, and full of fall flavors. Therefore, I pulled out my favorite loaf pans and reached for pumpkin puree. Soon, my kitchen smelled like cinnamon, nutmeg, and cozy autumn days. Because this recipe makes two loaves, I shared one with a neighbor, and she immediately asked for the recipe. Since then, this pumpkin bread has become my go-to treat whenever I crave something simple yet special. Moreover, the crumb topping adds a bakery-style touch, giving each slice a soft, moist crumb and a lightly crunchy finish. Although the bread tastes amazing warm, it gets even better the next day as the flavors deepen.

Why You’ll Love This Recipe

First, you will love how incredibly moist and tender this pumpkin bread turns out. Additionally, every slice carries rich pumpkin spice flavor without being too sweet. Because it has a buttery crumb topping, it feels extra indulgent, yet it is still easy enough for beginners. Furthermore, this recipe makes two loaves, so you can enjoy one now and freeze one for later or gift it to someone you love. Even better, this bread works perfectly for breakfast, dessert, or an afternoon snack with tea or coffee. Most importantly, the ingredients are simple and pantry-friendly.

Versatile

Not only is this pumpkin bread delicious on its own, but you can also customize it. For example, you can add chocolate chips, chopped nuts, or dried cranberries. Likewise, you can serve it warm with butter or enjoy it plain. Because the flavor is rich and balanced, it pairs beautifully with many toppings or mix-ins.

Budget-Friendly

Since this recipe uses everyday pantry staples, it keeps costs low. You only need flour, sugar, oil, and spices, which many home bakers already have on hand. Therefore, you can bake a bakery-quality treat without spending much.

Ingredients for Recipe

• All purpose flour

• Salt

• Baking soda

• Ground cinnamon

• Ground nutmeg

• Ground cloves

• Ground allspice

• Ground ginger

• Granulated sugar

• Brown sugar

• Canola oil or vegetable oil

• Eggs

• Pumpkin puree

• Water

• Vanilla Extract (Alcohol-Free)

• Butter

• Additional brown sugar (for topping)

• Additional flour (for topping)

  How to Make This Recipe

  I love how simple this recipe is, yet the result feels bakery-quality. Because the batter comes together quickly, I often prepare it on cozy mornings when I want a warm treat without much effort. While it may look like many ingredients, everything mixes smoothly, and the final loaf is worth every minute. Below, I will walk you through each step clearly so you can bake confident and delicious pumpkin bread at home.

  Step-by-Step Instructions for Making

  Prepare the pans and oven

  First, I preheat my oven to 350 degrees because an even baking temperature ensures a moist loaf. Then, I grease two 8×4 bread pans. Although you can grease only, I prefer lining the bottom with parchment paper and spraying it, since this makes removal easier.

  Mix the dry ingredients

  Next, I take a large bowl and combine flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger. Because proper spice distribution matters, I whisk well until everything is fully blended. Moreover, this step helps avoid clumps later.

  Add sugars

  After that, I add granulated sugar and brown sugar into the bowl and mix again. Since both sugars add sweetness and moisture, I make sure they incorporate evenly with the flour mixture.

  Add the oil

  Now, I create a well in the center. Then, I pour in the oil and mix gently. Although the mixture looks dry at this stage, I avoid over-mixing, since too much stirring can toughen the bread.

  Add eggs

  Next, I crack four eggs, adding them two at a time. While I mix after each addition, I notice the batter still looks thick, but this is expected. Even though it may seem crumbly, it will come together soon.

  Add pumpkin, water and vanilla

  Then, I add pumpkin puree, water, and Vanilla Extract (Alcohol-Free). Because pumpkin provides moisture and structure, it transforms the texture quickly. I stir until the batter becomes smooth and well blended. Additionally, I scrape the bowl to ensure no dry spots remain.

  Fill pans

  After mixing, I divide the batter evenly between the two prepared pans. Since even distribution ensures consistent baking, I use a spatula to level the tops.

  Prepare crumb topping

  In another bowl, I combine flour, brown sugar, and cinnamon. Then, I cut in cold butter using a fork or pastry cutter. Although it takes a moment, I keep mixing until the mixture looks like coarse crumbs. Because cold butter is key, it creates a crisp topping instead of melting into the batter.

  Add topping

  Next, I sprinkle the crumb mixture evenly over both pans. Additionally, I gently press the topping so it sticks without sinking.

  Bake

  Then, I place both pans in the oven and bake for 55-65 minutes. Although ovens vary, I check with a tester; when it comes out clean, the bread is ready. If the top browns too quickly, I tent foil loosely over it. This prevents burning while the center finishes baking.

  Cool and slice

  Once baked, I let the loaves cool in the pans for ten minutes. Then, I remove them and place them on a wire rack. Because resting helps set the crumb, I wait until mostly cooled before slicing. Finally, I slice, serve, and enjoy the soft, fragrant bread.

  Quick and Easy

  Even though the ingredient list looks long, the process is simple. Because you do not need a mixer, cleanup stays easy. Furthermore, this batter comes together faster than many cakes, meaning you get homemade comfort quickly.

  Customizable

  In case you want variety, you can make many changes. For instance, you can fold in chocolate chips, chopped walnuts, pecans, or dried cranberries. Additionally, you can top with pumpkin seeds instead of crumble for a lighter finish. Since the spice base is balanced, it pairs well with many additions.

  Crowd-Pleasing

  Because this recipe makes two loaves, it is perfect for sharing. Moreover, each slice is moist, warmly spiced, and topped with sweet crumble. Therefore, guests always love it. Whether you serve it for brunch, take it to gatherings, or enjoy it at home, it always disappears fast.

  FAQs

  Can I use fresh pumpkin instead of canned?

  Yes, you can. However, you must cook and puree it until smooth. Additionally, ensure the puree is thick and not watery, because extra moisture can affect the bread’s texture.

  Can I make this recipe with whole wheat flour?

  Yes, you can substitute part of the flour with whole wheat flour. However, because whole wheat absorbs more liquid, you may need to add a small splash of water if the batter seems too thick.

  How do I store pumpkin bread?

  First, let the bread cool completely. Then wrap it tightly or place it in an airtight container. Although it keeps for three days at room temperature, you can refrigerate it for longer freshness.

  Can I freeze the loaves?

  Yes, definitely. Since this recipe makes two loaves, freezing one is convenient. Simply wrap the cooled loaf in plastic, then in foil, and freeze. When ready, thaw at room temperature.

  Why did my bread sink in the middle?

  Sometimes bread sinks if it is underbaked. Therefore, always test the center. Additionally, avoid opening the oven door too often, because temperature drops can cause sinking.

  Can I skip the crumb topping?

  Yes, you can. But the topping adds texture and sweetness, so it is recommended. For a lighter version, sprinkle a little sugar and cinnamon instead.

  Can I add nuts or chocolate chips?

  Yes, you can. In fact, chopped walnuts, pecans, or chocolate chips work beautifully. Just fold them into the batter before baking.

  Can I bake this as muffins?

  Yes, you can. However, reduce the baking time to about 20–25 minutes and check early, because smaller portions bake faster.

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  Easy Pumpkin Bread with Crumb Topping

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  Pin Recipe

  This easy pumpkin bread features warm spices, rich pumpkin flavor, and a buttery crumb topping. Because it bakes into two moist loaves, it is perfect for sharing, gifting, or saving for later. Moreover, the texture stays soft, and the sweet cinnamon crumble adds the perfect finishing touch.

  • Total Time: 95 minutes
  • Yield: 2 loaves 1x

  Ingredients

  Scale 1x2x3x

  • 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 large eggs

  • 1 can (15 oz) pumpkin puree (not pie filling)

  • 2/3 cup water

  • 1 tsp Vanilla Extract (Alcohol-Free)

  • 1/2 cup cold butter, cubed

  • 1/2 cup brown sugar (for topping)

  • 3/4 cup all purpose flour (for topping)

  • 1 tsp ground cinnamon (for topping)

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  Instructions

  • Preheat oven to 350 degrees. Grease two 8×4 bread pans, line the bottoms with parchment paper, and grease again.

  • In a large bowl, whisk flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger.

  • Add granulated sugar and brown sugar, mixing to combine evenly.

  • Make a well in the center and pour in the oil. Stir gently until the oil is just incorporated.

  • Add eggs two at a time, mixing after each addition. Batter will appear thick and slightly dry.

  • Add pumpkin puree, water, and Vanilla Extract (Alcohol-Free). Stir until batter becomes smooth and fully blended. Scrape bowl sides and bottom to avoid dry spots.

  • Divide batter evenly between prepared pans and smooth the tops.

  • In a separate bowl, combine flour, brown sugar, and cinnamon for topping. Add cold butter and cut it in using a fork or pastry cutter until mixture forms coarse crumbs.

  • Sprinkle crumb mixture evenly over both pans and lightly press to help it adhere.

  • Bake 55–65 minutes, checking with a tester. If the top browns faster than the center cooks, tent loosely with foil.

  • Allow loaves to cool in pans for 10 minutes. Then remove and transfer to a wire rack to finish cooling.

  • Slice when mostly cooled and serve.

  Notes

  For variation, add chocolate chips, walnuts, pecans, or dried cranberries to the batter. Store cooled bread in an airtight container up to three days or freeze well-wrapped for longer storage.

  • Author: Layla
  • Prep Time: 35 minutes
  • Cook Time: 60 minutes