Pumpkin Bread with Crumb Topping + Easy Recipe

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Pumpkin Bread with Crumb Topping is a fall favorite, bringing together the perfect balance of spice, sweetness, and moist texture. This easy-to-make recipe features a rich pumpkin flavor and a brown sugar streusel topping that adds a delicious crunch to each slice. Ideal for fall baking, it’s a treat that’s perfect for breakfast, snacks, or even as a dessert. The addition of the crumb topping elevates the pumpkin bread, making it a perfect dessert to share with family and friends. Whether you’re a pumpkin lover or simply looking for a new fall recipe, this Pumpkin Bread with Crumb Topping is sure to become a staple in your kitchen.

Why This Pumpkin Bread Recipe Stands Out

What makes this Pumpkin Bread with Crumb Topping truly special is its moist texture and rich pumpkin flavor. With the addition of a brown sugar crumb topping, this recipe takes classic pumpkin bread to the next level. This recipe is quick, simple, and perfect for those busy fall mornings or for baking ahead for the week. The combination of warming spices, including cinnamon, nutmeg, and cloves, perfectly complements the natural sweetness of pumpkin, creating a comfort food experience that’s hard to beat.

Not only is this pumpkin bread a crowd-pleaser, but it’s also adaptable to different dietary preferences. You can omit the crumb topping for a lighter version, or add nuts for extra crunch if you prefer. It’s a versatile recipe that’s sure to please everyone in the family.

Ingredients

Here are the essential ingredients you’ll need for this delicious Pumpkin Bread with Crumb Topping:

Pumpkin Bread Ingredients:

Pumpkin Puree: The main ingredient that provides moisture and a rich pumpkin flavor.
Canola Oil (or Vegetable Oil): Adds moisture to the bread, ensuring it stays soft and tender.
Eggs: Bind the ingredients together and add structure.
All-Purpose Flour: Provides the base for the bread’s structure.
Granulated Sugar & Brown Sugar: Sweetens the bread while enhancing the pumpkin flavor with the brown sugar’s deeper notes.
Baking Soda: Helps the bread rise, making it light and fluffy.
Salt: Enhances the flavors and balances the sweetness.
Vanilla Extract: Adds warmth and depth to the flavor profile.
Pumpkin Pie Spices (cinnamon, nutmeg, ginger, cloves, allspice): These spices give the bread its signature fall flavor, adding warmth and complexity.

Crumb Topping Ingredients:

Butter (Cold and Cubed): Provides the base for the crumbly texture of the streusel topping.
Brown Sugar: Sweetens the topping and adds a caramelized flavor.
All-Purpose Flour: Forms the structure of the crumb topping.
Cinnamon: Adds a warm, aromatic flavor that complements the bread’s spices.

Alternative Ingredient Suggestions

If you’re looking for alternatives or substitutions to make this Pumpkin Bread with Crumb Topping fit your dietary needs, consider the following:

Oil Alternatives: You can replace canola oil with coconut oil for a subtle coconut flavor or use applesauce for a healthier, lower-fat option.
Gluten-Free Option: For a gluten-free version, simply use a gluten-free all-purpose flour blend.
Nuts: If you enjoy nuts, consider adding 1/2 cup of walnuts or pecans to the batter for a crunchy texture.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease two 8×4-inch loaf pans with baking spray. Line the bottoms with parchment paper to ensure easy removal.
In a large mixing bowl, whisk together the all-purpose flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger until well combined.
Add the granulated sugar and brown sugar to the flour mixture and stir until evenly mixed.
Make a well in the center and pour in the oil. Mix until the oil is fully incorporated, creating a dry mixture.
Add the eggs two at a time, mixing thoroughly after each addition. The mixture will be dry at this stage.
Pour in the pumpkin puree, water, and vanilla extract. Mix until everything is well combined and smooth.
Divide the batter evenly between the two prepared loaf pans.
In a separate bowl, combine the flour, brown sugar, and cinnamon for the crumb topping. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Evenly sprinkle the crumb topping over the batter in both pans.
Bake for 55-65 minutes, or until a cake tester comes out clean. If the tops are browning too quickly, tent a piece of foil over the loaves.
Let the bread cool for 10 minutes in the pans before transferring it to a wire rack to cool completely.
Slice, serve, and enjoy!

Tips & Tricks for Perfect Pumpkin Bread

Moisture Tips: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. The extra moisture from pumpkin puree is essential for keeping the bread moist.
Lumps in Flour: Be sure to mix the ingredients thoroughly to avoid lumps of flour in your batter. Lumps won’t dissolve while baking and can create uneven texture.
Baking Pan Sizes: If you use a 9×5-inch loaf pan instead of the 8×4-inch, your bread will bake up slightly shorter and may cook a bit faster, so keep an eye on it.
Storing Leftovers: Store leftover pumpkin bread in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 2 months.

Pairing Ideas and Variations

This Pumpkin Bread with Crumb Topping pairs wonderfully with a hot cup of coffee or tea for a cozy morning treat. You can also serve it with a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.

For a more decadent twist, top your pumpkin bread with a cream cheese glaze or sprinkle a little powdered sugar on top before serving. If you prefer a less sweet option, you can skip the crumb topping and make a simple loaf without the streusel for a lighter alternative.

Make-Ahead and Storage Notes:

Pumpkin bread keeps well in an airtight container at room temperature for up to 3 days. If you’re baking ahead for the holidays, it can be frozen for up to 2 months. Simply wrap the loaf tightly in plastic wrap, then place it in a freezer-safe bag. To thaw, leave the bread at room temperature for a few hours before serving.

Seasonal Delight: A Fall Favorite

Pumpkin Bread with Crumb Topping is the epitome of fall baking. Full of seasonal spices and a comforting texture, this recipe will quickly become a favorite for any autumn gathering. Whether served as an afternoon snack or as part of your holiday spread, this pumpkin bread brings the warmth and joy of the season into every bite.

Conclusion

Pumpkin Bread with Crumb Topping is a comforting, flavorful, and easy-to-make treat that will quickly become a fall favorite in your home. With its moist texture, fragrant spices, and sweet, crunchy crumb topping, it’s the perfect balance of flavor and comfort. Whether you’re baking it for breakfast, dessert, or a snack, this recipe is sure to impress and satisfy everyone. Plus, with its versatility, it can easily be adapted to suit your dietary preferences or ingredient availability. Give this recipe a try, and enjoy the seasonal joy it brings with every bite!

Frequently Asked Questions (FAQs)

Can I make Pumpkin Bread without the Crumb Topping?

Yes! If you prefer a simpler version, you can omit the crumb topping. The bread will still be delicious and moist, though it will be slightly less sweet. For an extra burst of sweetness without the topping, consider adding an additional ½ cup of granulated sugar to the batter.

How can I make this recipe gluten-free?

To make this Pumpkin Bread with Crumb Topping gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend you choose contains xanthan gum or add it separately to help with texture and structure.

Can I freeze Pumpkin Bread with Crumb Topping?

Yes, you can freeze this pumpkin bread! After it has completely cooled, wrap the loaves tightly in plastic wrap and then place them in a freezer-safe bag. It will stay fresh for up to 2 months. To serve, thaw the bread at room temperature for a few hours before slicing.

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