Easy Pumpkin Bread Recipe with Sweet Crumb Topping – Irresistibly Moist & Simple

When autumn rolls around, there’s nothing more comforting than the warm, spiced aroma of pumpkin bread baking in the oven. If you’re craving something sweet, soft, and full of fall flavor, this easy pumpkin bread recipe with sweet crumb topping will absolutely hit the spot. It’s got that nostalgic homemade feel, comes together in just one bowl, and the brown sugar streusel topping adds a crave-worthy crunch. Whether you’re baking for guests, gifting a loaf, or stocking the freezer for later, this recipe is one you’ll come back to again and again. Looking for inspiration? Try our Pumpkin Spice Milk Recipe for a perfect beverage pairing.

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Why This Easy Pumpkin Bread Stands Out

The nostalgic flavor of homemade pumpkin bread

There’s something timeless about the flavor of pumpkin bread. This particular recipe takes that classic appeal and amps it up with the perfect blend of cinnamon, nutmeg, cloves, and ginger. Unlike overly sweet, store-bought versions, this loaf finds the sweet spot—pun intended—between cozy spice and real pumpkin flavor.

What makes the crumb topping irresistible

Forget ordinary pumpkin bread—this version gets a major upgrade with its sweet crumb topping. Made with brown sugar, butter, and cinnamon, it creates a crunchy streusel that contrasts beautifully with the moist loaf underneath. The topping not only enhances texture but also brings out the natural sweetness in the bread.

Healthier and softer than store-bought versions

Thanks to pumpkin puree and canola oil, this bread is incredibly moist without feeling greasy. It avoids the artificial preservatives and overly processed ingredients in commercial loaves. Plus, you can easily adjust sugar levels to suit your taste—lowering the amount if you’re watching your intake or going all-in with an extra sprinkle for the sweet tooths out there.

Ingredients You’ll Need for This Moist Pumpkin Bread

Key pantry staples and substitutions

This recipe keeps things simple and uses what you likely already have in your kitchen. Here’s what you’ll need:

Ingredient	Purpose	Substitution
All-purpose flour	Structure	Gluten-free flour blend
Granulated sugar	Sweetness	Coconut sugar or monk fruit
Brown sugar	Rich molasses flavor	White sugar + molasses
Canola oil	Moisture	Vegetable or melted coconut oil
Eggs	Structure & richness	Flax eggs (vegan option)
Baking soda	Leavening	Not interchangeable
Salt	Balances sweetness	Same amount kosher salt
Water	Lightens batter	Milk or almond milk
Vanilla extract	Flavor enhancer	Maple extract
Pumpkin puree	Base flavor & moisture	No substitute (not pie filling!)

Don’t miss our Healthy Pumpkin Mousse Recipe for another way to use up leftover pumpkin.

Choosing the best pumpkin puree

Always go with 100% pumpkin puree, not pumpkin pie filling, which contains sugar and spices. Canned puree is convenient and consistent, but if you prefer homemade, just be sure to strain it thoroughly for excess moisture.

Streusel topping: how to get the perfect sweet crunch

Here’s what you’ll need for the topping:

• Cold butter (cubed)
• Brown sugar
• All-purpose flour
• Cinnamon

To get that signature crumbly texture, use a pastry cutter or fork to work the butter into the dry ingredients until it forms coarse crumbs. Then generously sprinkle it over the batter right before baking. This step is what elevates this loaf from great to amazing.

Check out Pumpkin Oatmeal Chocolate Chip Cookies for more fall-flavored bakes you’ll love.

Step-by-Step Instructions for Perfect Pumpkin Bread

How to prepare the batter in one bowl

This recipe is as fuss-free as it gets. Start by combining all your dry ingredients—flour, baking soda, salt, and all those warm fall spices like cinnamon, nutmeg, cloves, and ginger. Mix in your sugars next. Once that’s evenly blended, create a well in the center and pour in the oil. Mix lightly, then add the eggs two at a time. Finally, stir in the pumpkin puree, water, and vanilla. Everything should come together into a thick, rich batter that smells like fall in a bowl.

Tips for perfect baking every time

Preheat your oven to 350°F and prepare two 8×4-inch loaf pans by greasing them and lining the bottoms with parchment paper. Divide the batter evenly between the pans. Don’t forget the crumb topping—sprinkle it generously on top of each loaf. Bake for 55 to 65 minutes. If the tops brown too fast, tent them with foil halfway through. A toothpick inserted in the center should come out clean when they’re done.

Check out Pumpkin Bundt Cake: Delicious Recipe if you want a show-stopping version for gatherings.

How to test doneness and cool properly

Once the loaves are out of the oven, let them cool in the pan for 10 minutes. Then carefully lift them out using the parchment paper and transfer to a wire rack. Let them cool completely before slicing—this helps them firm up and keeps the crumb intact.

Tips for Customizing Your Pumpkin Bread

Nut-free, gluten-free, or extra sweet?

This recipe is incredibly adaptable. For a nut-free version, simply follow the base recipe (it already contains no nuts). To make it gluten-free, swap in a high-quality 1-to-1 gluten-free baking blend. Want a bit more sweetness? Add an extra ½ cup of granulated sugar if you’re skipping the crumb topping.

Discover great ideas like this No-Added Sugar Pumpkin Banana Bread that’s wholesome and just as satisfying.

Making it into muffins or mini loaves

This batter works beautifully as muffins or mini loaves. Just reduce the baking time—muffins typically bake in 18–22 minutes, while mini loaves take around 30–40 minutes. Always check for doneness with a toothpick.

Flavor variations with add-ins like chocolate or pecans

Feeling adventurous? Add ½ cup of chocolate chips, chopped pecans, or even dried cranberries to the batter before baking. Just fold them in gently after the wet ingredients. These little additions add a new twist each time.

Don’t miss our Pumpkin S’mores Cookies Recipe** if you’re craving more cozy-chocolate pumpkin pairings.

Make-Ahead, Freezing, and Storage Tips

How long does pumpkin bread stay moist?

When stored properly, this pumpkin bread stays moist and fresh for up to 4–5 days at room temperature. Make sure it’s wrapped tightly in plastic wrap or stored in an airtight container.

The best way to freeze and thaw

Want to bake ahead? Freeze the whole loaf or individual slices. Wrap in plastic and then foil or a freezer-safe bag. It’ll keep for up to 3 months. To thaw, leave it at room temperature overnight, or warm individual slices in the microwave for 20–30 seconds.

Don’t miss our Pumpkin Baked Oatmeal Recipe—perfect for freezing and meal-prepping fall breakfasts.

Storing in fridge vs room temperature

While it’s not necessary to refrigerate the bread, doing so can extend its shelf life up to 7 days. Just be sure to let it come to room temp before serving so you don’t miss that soft texture and rich flavor.

FAQs about Pumpkin Bread with Crumb Topping

Final Thoughts: Your New Go-To Fall Baking Recipe

This easy pumpkin bread recipe with sweet crumb topping delivers big flavor with minimal effort. Moist, tender, and perfectly spiced, it’s everything you love about fall in a single slice. The brown sugar streusel elevates it from good to unforgettable—ideal for cozy breakfasts, festive brunches, or satisfying snacks. Whether you stick with the classic or experiment with fun add-ins, one thing’s for sure: this loaf won’t last long.

Looking for inspiration? Try our Soft Pumpkin Cookies with Cream Cheese Frosting for another fall treat everyone will rave about.

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