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Pumpkin Bread with Crumb Topping

A moist and flavorful loaf crowned with a buttery, crumbly topping, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts (optional)
Crumb Topping
  • 1/2 cup crumb topping (made with flour, sugar, vegetable oil, and cinnamon) Combine these ingredients to create the topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and spices.
  3. In another bowl, mix the wet ingredients: pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
Mixing and Topping
  1. Gradually add the wet ingredients to the dry mixture, stirring just until combined.
  2. In a small bowl, mix together the crumb topping ingredients until crumbly.
  3. Pour the pumpkin batter into the prepared loaf pan and sprinkle the crumb topping evenly over it.
Baking
  1. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Use fresh pumpkin puree for a richer flavor, and adjust spices based on taste preferences. Avoid overmixing for a fluffy bread.