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Pumpkin Bread With Crumb Topping

Pumpkin bread with crumb topping—bake a tender pumpkin loaf topped with a buttery cinnamon-brown sugar streusel. Large crumbs caramelize into a thick, crunchy crust while the center stays moist, sliceable, and golden.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For crumb topping
  • 0.6666666667 cup all-purpose flour
  • 0.6666666667 cup brown sugar, packed
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.3333333333 cup cold unsalted butter, cubed
For the bread
  • 1.75 cup flour
  • 1 baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin
  • 0.75 cup sugar
  • 0.5 cup brown sugar
  • 0.5 cup oil
  • 2 eggs
  • 1 tsp vanilla
  • 0.3333333333 cup sour cream

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat oven to 350F. Grease a 9x5 loaf pan.
Make the crumb topping
  1. Cut cold unsalted butter into the all-purpose flour, brown sugar, cinnamon, and nutmeg until large crumbs form. Refrigerate the crumb while you mix the batter.
Mix the bread batter
  1. Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined. In a separate bowl, whisk pumpkin, sugar, brown sugar, oil, eggs, vanilla, and sour cream until smooth.
  2. Fold the wet ingredients into the dry until just combined. Pour the batter into the prepared loaf pan.
Assemble and bake
  1. Scatter the crumb topping very generously over the top, covering every inch. Bake for 60-65 minutes until a toothpick comes out clean.
  2. After 35 minutes of baking, tent the loaf loosely with foil to protect the crumb. Let cool briefly before slicing for clean pieces.

Notes

For the thick crumb crust, use cold butter and keep the topping refrigerated until it hits the batter. Store covered at room temperature for 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter version, swap the oil for an equal amount of unsweetened applesauce and expect a slightly softer crumb.