PERFECT PUMPKIN CRUMB BREAD

I can almost smell it now – the warm, comforting aroma of pumpkin and spice wafting through the house, signaling the arrival of autumn. My grandma used to bake pumpkin bread every October, and the entire neighborhood would line up for a slice! I’ve tweaked her recipe over the years, and now I’m absolutely certain I’ve perfected it. Today, I’m sharing all my secrets for the most amazing Easy Pumpkin Bread with Crumb Topping you’ll ever make!

Easy Pumpkin Bread with Crumb Topping: Your New Fall Favorite

Get ready to fall in love! This Easy Pumpkin Bread with Crumb Topping is more than just a recipe; it’s an experience. From the moist, perfectly spiced bread to the buttery, crunchy crumb topping, every bite is pure autumnal bliss. And the best part? It’s surprisingly simple to make, even for beginner bakers. We’ll walk through each step together, ensuring your bread turns out perfect every single time.

Why This Recipe Works

So, what makes this pumpkin bread so special? It’s all about the balance. We’re using a combination of pumpkin puree, warm spices, and a touch of molasses to create a deep, rich flavor that’s undeniably comforting. And the crumb topping? It’s a game-changer. It adds a delightful textural contrast and a hint of sweetness that perfectly complements the pumpkin. Plus, I’ve included all my insider tips and tricks to guarantee a moist, tender crumb and a golden-brown top. Let’s get baking!

Ingredients You’ll Need

Before we dive into the instructions, let’s gather our ingredients. Here’s what you’ll need:

For the Pumpkin Bread:

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)
• ½ cup water
• 1 teaspoon vanilla extract

For the Crumb Topping:

• ¾ cup all-purpose flour
• ½ cup packed light brown sugar
• ½ teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter, cut into small pieces

Step-by-Step Instructions: Baking Your Masterpiece

Now for the fun part! Follow these simple steps, and you’ll have a delicious pumpkin bread with crumb topping in no time. Don’t be intimidated; I promise it’s easier than you think!

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans. This prevents sticking and ensures easy removal of your beautiful loaves.
2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This ensures even distribution of the spices for a consistent flavor throughout the bread.
3. Combine Wet Ingredients: In a separate bowl, whisk together the sugar, oil, eggs, pumpkin puree, water, and vanilla extract until well combined. The mixture should be smooth and slightly orange in color.
4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough bread. A few streaks of flour are okay.
5. Prepare the Crumb Topping: In a medium bowl, combine the flour, brown sugar, and cinnamon for the crumb topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. The colder the butter, the better the crumbs will be!
6. Assemble and Bake: Pour the batter evenly into the prepared loaf pans. Sprinkle the crumb topping evenly over the batter in each pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The tops should be golden brown, and the crumb topping should be nicely browned as well.
7. Cool and Enjoy: Let the bread cool in the pans for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking and helps it retain its moisture.

Success Tips for the Best Pumpkin Bread Ever

Want to make sure your pumpkin bread is absolutely perfect? Here are my top tips for baking success:

• The Secret to Moist Bread: Don’t overbake! The bread is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Overbaking will result in dry bread.
• Measuring Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and lead to dry bread.
• Room Temperature Eggs: Using room temperature eggs helps them incorporate more easily into the batter, resulting in a smoother, more even texture.
• Make-Ahead & Freezing Instructions: This pumpkin bread freezes beautifully! Wrap it tightly in plastic wrap and then foil, and it will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving. You can also make the crumb topping ahead of time and store it in the refrigerator until ready to use.
• Spice it Up: Feel free to adjust the spices to your liking! Add a pinch of allspice or cardamom for a unique flavor twist. You can also add chopped nuts or chocolate chips to the batter for extra indulgence.

Variations and Add-ins

Want to put your own spin on this classic recipe? Here are a few ideas to get you started:

• Chocolate Chip Pumpkin Bread: Fold in 1 cup of chocolate chips (milk, dark, or semi-sweet) into the batter before baking. The combination of pumpkin and chocolate is divine!
• Walnut or Pecan Pumpkin Bread: Add ½ cup of chopped walnuts or pecans to the batter for a nutty crunch. You can also sprinkle some on top of the crumb topping for extra visual appeal.
• Cream Cheese Swirl Pumpkin Bread: Prepare a simple cream cheese filling (4 ounces cream cheese, 2 tablespoons sugar, 1 egg yolk) and swirl it into the batter before adding the crumb topping. This adds a tangy and creamy element to the bread.
• Maple Glazed Pumpkin Bread: Drizzle a maple glaze over the cooled bread for extra sweetness and flavor. Simply whisk together 1 cup of powdered sugar with 2-3 tablespoons of maple syrup until smooth.
• Mini Pumpkin Bread Loaves: Bake the batter in mini loaf pans for adorable individual servings. Adjust the baking time accordingly (usually around 30-40 minutes).

Serving Suggestions

This Easy Pumpkin Bread with Crumb Topping is delicious on its own, but here are a few ideas for serving it:

• Breakfast or Brunch: Serve a slice with a cup of coffee or tea for a cozy and satisfying breakfast.
• Dessert: Enjoy a slice as a simple and comforting dessert. You can even warm it up slightly and top it with a scoop of vanilla ice cream.
• Snack: Pack a slice in your lunchbox or enjoy it as an afternoon snack.
• Gifting: This pumpkin bread makes a wonderful gift for friends, family, and neighbors. Wrap it in cellophane and tie it with a ribbon for a thoughtful and homemade present.
• Holiday Table: Include this pumpkin bread as part of your Thanksgiving or Christmas spread. It’s a delicious and festive addition to any holiday meal.

Troubleshooting Tips

Even with the best recipes, baking can sometimes be unpredictable. Here are a few common issues and how to fix them:

• Bread is Dry: This is usually caused by overbaking. Make sure to check the bread frequently during baking and remove it from the oven when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Also, ensure you’re measuring your flour correctly.
• Bread is Dense: This can be caused by overmixing the batter. Mix the wet and dry ingredients until just combined. A few streaks of flour are okay.
• Crumb Topping is Soggy: This can happen if the crumb topping is too warm or if the bread is not fully cooled. Make sure to use cold butter for the crumb topping and let the bread cool completely before slicing.
• Bread is Sinking in the Middle: This can be caused by underbaking. Make sure the bread is fully baked before removing it from the oven.
• Bread is Sticking to the Pan: Make sure to grease and flour your loaf pans thoroughly. You can also line the bottom of the pans with parchment paper for extra insurance.

Equipment Recommendations

Having the right equipment can make baking easier and more enjoyable. Here are a few of my favorite tools for making pumpkin bread:

• Loaf Pans: Two 9×5 inch loaf pans are essential for this recipe. I prefer metal pans, as they conduct heat evenly.
• Mixing Bowls: A set of good quality mixing bowls is a must-have for any baker.
• Whisk: A whisk is perfect for combining dry ingredients and wet ingredients.
• Pastry Blender: A pastry blender is helpful for cutting the butter into the flour when making the crumb topping. You can also use your fingers.
• Wooden Skewer: A wooden skewer is used to check the doneness of the bread.
• Wire Rack: A wire rack is essential for cooling the bread after baking.
• Measuring Cups and Spoons: Accurate measuring is crucial for baking success.

My Final Thoughts

Baking is more than just following a recipe; it’s about creating memories and sharing deliciousness with the people you love. This Easy Pumpkin Bread with Crumb Topping is a recipe that you will use for years to come. The smell alone is enough to bring joy to any home, and the taste is simply irresistible. So, gather your ingredients, preheat your oven, and get ready to bake some magic! I know you’ll love this recipe as much as I do. Happy baking!

Perfect Pumpkin Crumb Bread

This easy pumpkin bread features a moist, spiced interior and a buttery, crunchy crumb topping, perfect for fall baking. The recipe is simple enough for beginner bakers, offering a comforting aroma and irresistible taste.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 16

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• ½ cup water
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour for crumb topping
• ½ cup packed light brown sugar for crumb topping
• ½ teaspoon ground cinnamon for crumb topping
• 6 tablespoons cold unsalted butter, cut into small pieces for crumb topping

Equipment

• Two 9×5 inch loaf pans
• Mixing bowls
• Whisk
• Pastry blender or fork
• Wooden skewer
• Wire rack
• Measuring cups and spoons
• Oven
• Spatula

Method

 

1. Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
3. In a separate bowl, whisk together the sugar, oil, eggs, pumpkin puree, water, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. A few streaks of flour are okay.
5. In a medium bowl, combine the flour, brown sugar, and cinnamon for the crumb topping.
6. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. The colder the butter, the better the crumbs will be!
7. Pour the batter evenly into the prepared loaf pans.
8. Sprinkle the crumb topping evenly over the batter in each pan.
9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the bread cool in the pans for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a moister bread, avoid overbaking. Use a toothpick to check for doneness, and remove from the oven when it comes out with just a few moist crumbs attached. Make sure to measure flour correctly by spooning it into the measuring cup and leveling it off with a knife. For best results, use room temperature eggs, allowing them to incorporate more easily into the batter. This bread freezes well for up to 3 months when tightly wrapped in plastic wrap and foil. Thaw overnight in the refrigerator before serving. Consider adding a pinch of allspice or cardamom for a unique flavor twist. Chocolate chips, nuts, or a cream cheese swirl can also be added for variations.