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Pumpkin Bread With Crumb Topping

Pumpkin bread with crumb topping bakes up soft, spiced, and moist under a buttery golden crumb that crisps into craggy bits. This loaf-style pumpkin bread is made by stirring wet and dry just until combined for a tender crumb.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course: Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3.3333333333333 cup all-purpose flour
  • 1.5 tsp salt
  • 2 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.25 tsp ground ginger
  • 3 large eggs
  • 1 cup vegetable oil
  • 1.5 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 cup granulated sugar
  • 0.5 cup sugar
  • 0.33333333333333 cup all-purpose flour
  • 0.5 tsp cinnamon
  • 0.25 cup cold butter, cubed

Equipment

  • 2 9x5-inch loaf pan

Method
 

Prep the oven and pans
  1. Preheat the oven to 350F and grease two 9x5-inch loaf pans.
Make the spiced batter
  1. Combine the flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger in a bowl.
  2. In another bowl, whisk the eggs, oil, pumpkin puree, vanilla, and sugar until smooth.
  3. Add the dry ingredients to the wet ingredients and stir until just combined.
  4. Pour the batter into the prepared pans.
Build the crumb topping
  1. Combine the crumb topping sugar, flour, and cinnamon.
  2. Cut in the cold butter, cubed, with a fork until crumbly.
  3. Sprinkle the crumb topping evenly over the batter.
Bake
  1. Bake for 55-65 minutes, until a toothpick inserted into the middle comes out clean, keeping the oven at 350F.

Notes

For neat slices and cleaner crumb, let the loaves cool fully before cutting. Store wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze for up to 3 months. To use a dairy-free swap, replace the crumb butter with a plant-based butter that’s formulated for baking.