This moist and flavorful pumpkin bread with a sweet crumb topping is the perfect fall treat. It’s simple to make, full of warm spices, and topped with a buttery streusel for added texture and sweetness.
Why You’ll Love This Recipe:
- Deliciously moist and spiced
- Easy to prepare in just one bowl
- Perfect for fall baking and gifting
Ingredients You’ll Need:
- Pumpkin puree (not pumpkin pie filling)
- Vegetable oil: Canola or vegetable oil works great for moisture.
- Water: Helps with the bread’s moisture level.
- Eggs: Adds richness and structure.
- Flour: All-purpose flour for the base of the bread.
- Sugars: Both granulated and brown sugar for sweetness.
- Baking soda & salt: For leavening and flavor balance.
- Vanilla extract: Adds depth of flavor.
- Pumpkin pie spices: A blend of cinnamon, nutmeg, cloves, and ginger.
Crumb Topping Ingredients:
- Butter: Cold and cubed for the topping’s crumble texture.
- Brown sugar: Sweetens the streusel topping.
- Flour: Helps create the crumbly texture.
- Cinnamon: For added warmth in the streusel.
How to Make Pumpkin Bread:
- Preheat the oven: Set it to 350°F and prepare two loaf pans by lining the bottoms with parchment paper and greasing the sides.
- Mix the dry ingredients: In a large bowl, combine the flour, baking soda, salt, and pumpkin pie spices.
- Incorporate the wet ingredients: Stir in the sugars, followed by the oil, eggs, pumpkin puree, water, and vanilla. Mix until smooth.
- Make the crumb topping: Mix flour, brown sugar, and cinnamon in a separate bowl. Cut in the cold butter until crumbly.
- Assemble and bake: Pour the batter into the pans and sprinkle the crumb topping evenly. Bake for 55-65 minutes or until a toothpick comes out clean.
- Cool and serve: Let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack.
Helpful Tips:
- No streusel? No problem: If you prefer classic pumpkin bread, you can omit the crumb topping. You may want to add an extra ½ cup of sugar to the batter if skipping the topping for additional sweetness.
- Parchment paper: Lining the pan with parchment ensures easy removal of the bread.
- Make it nutty: Add walnuts or pecans to the batter or the crumb topping for added crunch.
Details:
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 2 loaves
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Nut-Free (omit optional nuts)
Notes:
- Store the bread at room temperature for up to 4 days, or freeze it wrapped in plastic for up to 3 months.
- For a healthier version, substitute half of the oil with unsweetened applesauce.
Frequently Asked Questions:
- Can I freeze pumpkin bread? Yes, wrap it tightly in plastic and store it in an airtight container.
- Can I make muffins with this recipe? Absolutely! Just adjust the baking time to about 18-22 minutes for muffins.
Storage Instructions:
- Room temperature: Store in an airtight container for up to 4 days.
- Freezer: Wrap in plastic and store for up to 3 months. Thaw before serving.
Related Recipes:
If you liked this recipe, you’ll love these fall favorites:
Conclusion:
This easy pumpkin bread recipe is a wonderful way to welcome fall. The crumb topping adds a delightful crunch, while the bread stays perfectly moist and spiced. Enjoy it with a cup of coffee or tea for the perfect autumn treat!
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Easy Pumpkin Bread with Crumb Topping
Description
This moist and flavorful pumpkin bread with a sweet crumb topping is the perfect fall treat. It’s simple to make, full of warm spices, and topped with a buttery streusel for added texture and sweetness.
Ingredients
- Pumpkin puree (not pumpkin pie filling)
- Vegetable oil: Canola or vegetable oil works great for moisture.
- Water: Helps with the bread’s moisture level.
- Eggs: Adds richness and structure.
- Flour: All-purpose flour for the base of the bread.
- Sugars: Both granulated and brown sugar for sweetness.
- Baking soda & salt: For leavening and flavor balance.
- Vanilla extract: Adds depth of flavor.
- Pumpkin pie spices: A blend of cinnamon, nutmeg, cloves, and ginger.
Instructions
- Preheat the oven: Set it to 350°F and prepare two loaf pans by lining the bottoms with parchment paper and greasing the sides.
- Mix the dry ingredients: In a large bowl, combine the flour, baking soda, salt, and pumpkin pie spices.
- Incorporate the wet ingredients: Stir in the sugars, followed by the oil, eggs, pumpkin puree, water, and vanilla. Mix until smooth.
- Make the crumb topping: Mix flour, brown sugar, and cinnamon in a separate bowl. Cut in the cold butter until crumbly.
- Assemble and bake: Pour the batter into the pans and sprinkle the crumb topping evenly. Bake for 55-65 minutes or until a toothpick comes out clean.
- Cool and serve: Let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack.
Notes
- Store the bread at room temperature for up to 4 days, or freeze it wrapped in plastic for up to 3 months.
- For a healthier version, substitute half of the oil with unsweetened applesauce.