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A sliced loaf of ultra-moist pumpkin bread topped with a thick, golden cinnamon crumble, resting on a black cooling rack with crumbs nearby.

Pumpkin Bread with Cinnamon Crumble Topping

A moist, cozy pumpkin bread topped with a buttery cinnamon crumble for the perfect fall treat. Crunchy, warm, and irresistibly spiced! 🍁🍞✨
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Bread, Dessert
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Bread
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup pumpkin purée
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tsp vanilla extract
Cinnamon Crumble Topping
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 2 tsp ground cinnamon
  • 1/4 cup cold unsalted butter cubed

Equipment

  • Loaf Pan
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment.
  2. Whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl.
  3. In another bowl, mix pumpkin purée, brown sugar, granulated sugar, eggs, oil, milk, and vanilla until smooth.
  4. Stir wet ingredients into dry ingredients until just combined.
  5. Prepare crumble: mix flour, brown sugar, and cinnamon. Add cold butter and work into coarse crumbs.
  6. Pour batter into loaf pan and spread evenly.
  7. Sprinkle crumble topping generously over batter.
  8. Bake for 55–65 minutes, or until a toothpick comes out clean.
  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For extra crunch, add chopped pecans to the crumble. Perfect with a warm mug of tea or coffee!