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Easy Pumpkin Bread Recipe with Sweet Crumb Topping

Easy pumpkin bread recipe with sweet crumb topping, sliced and stacked on a white rectangular plate.
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This easy pumpkin bread recipe is incredibly moist, full of warm fall spices, and topped with a sweet brown sugar crumb topping. A perfect fall baking favorite made in just one bowl.

Ingredients

Scale
  • 3 1/3 cups all-purpose flour
  • 1 1/2 tsp salt
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/4 tsp ground ginger
  • 2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1 cup canola oil (or vegetable oil)
  • 4 large eggs
  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 2/3 cup water
  • 1 tsp vanilla extract
  • For the crumb topping:
  • 1/2 cup cold, cubed butter
  • 1/2 cup brown sugar
  • 3/4 cup all-purpose flour
  • 1 tsp ground cinnamon

Instructions

  1. Preheat oven to 350°F and grease two 8×4-inch loaf pans. Line bottoms with parchment paper.
  2. In a large bowl, mix flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger.
  3. Add granulated sugar and brown sugar; mix well.
  4. Make a well in the center and pour in oil; mix until just combined.
  5. Add eggs two at a time, mixing after each addition.
  6. Stir in pumpkin puree, water, and vanilla extract until fully combined.
  7. Divide batter evenly between the two prepared loaf pans.
  8. In a separate bowl, combine crumb topping ingredients: flour, brown sugar, and cinnamon. Cut in the cold butter until mixture resembles coarse crumbs.
  9. Sprinkle crumb topping evenly over both loaf batters.
  10. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
  11. If tops are browning too quickly, tent with foil during the last 15 minutes.
  12. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • This recipe makes two loaves; halve for a single loaf.
  • You can use vegetable oil or melted coconut oil instead of canola.
  • For a sweeter bread without the crumb topping, add an extra 1/2 cup sugar.
  • Add-ins like chocolate chips or chopped nuts can be folded into the batter.
  • Wrap tightly and store at room temperature up to 5 days or freeze for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/easy-pumpkin-bread-recipe-with-crumb-topping/