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)
- brown sugar & granulated sugar
- baking soda & salt
- vanilla extract
- pumpkin pie spices (cinnamon, ginger, cloves, nutmeg, etc.)
Quick bread crumb topping (streusel topping) ingredients:
- brown sugar
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. 😉
- 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
- 1/2 cup butter, cold and cubed
- 1/2 cup brown sugar
- 3/4 cup all purpose flour
- 1 tsp ground cinnamon
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!
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