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Easy pumpkin bread with crumb topping is shown fresh out of the oven, ready to be enjoyed.

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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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 9x5 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 9x5 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.