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5.0 from 69 votes

Pumpkin Bread with Crumb Topping

This moist pumpkin bread, with warm spices, pecans, and a buttery crumble topping, is a great fall treat with a cup of coffee or tea.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 18 slices (2 loaves)
Calories: 414 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: American

Ingredients

Crumb Topping
  • 1 cup all purpose flour (125 g)
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar , lightly packed*
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter (1 stick), melted and cooled
Pumpkin Bread
  • 1 cup unsalted butter , softened
  • 1 cup granulated sugar
  • 1 cup dark brown sugar , lightly-packed
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 15 ounces pumpkin puree (not pumpkin pie filling)
  • 2-1/2 cups all purpose flour (312.5 g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup Chopped Pecans (optional, but recommended)
  • powdered sugar , for dusting (optional)

Instructions

Make the Crumb Topping
    Cup of Yum
  1. In a medium bowl, whisk together flour, cinnamon, granulated sugar, light brown sugar, and salt. Stir in melted butter until combined and small crumbs form. Set aside.
Make the Pumpkin Bread
  1. Preheat oven to 350 degrees F with rack in the middle position. Butter two, 1- to 1.5-pound loaf pans. (Minimum dimensions: 8.5" x 4.5" x 2.75") Set aside.
  2. In a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition. 
  3. Scrape the bowl and beat in the the vanilla extract and pumpkin puree. The mixture might look curdled; this is ok.
  4. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. Add to the pumpkin mixture in 3 additions, mixing until just combined. Stir in chopped pecans, if using.
  5. Divide the batter between the two prepared pans. Top each with half of the topping, very gently pressing it into the batter. 
  6. Bake for 60 to 70 minutes, until a cake tester inserted into the center of the loaves comes out clean, or with just a few crumbs.
  7. Let loaves cool in the pans for 20 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, slice, and serve.

Notes

  • You can use light or dark brown sugar in the pumpkin bread batter and crumble. Dark brown sugar gives the batter a subtly deeper flavor, but will also mute the color of the bread a bit more. We enjoy the recipe with either. 
  • This pumpkin bread keeps well, tightly wrapped at room temperature, for up to 2 days; in the refrigerator for up to 5 days; and in the freezer for 2-3 months. For more info, reference the storage section in the blog post above.

Nutrition Information

Serving 1slice Calories 414kcal (21%) Carbohydrates 53g (18%) Protein 4g (8%) Fat 21g (32%) Saturated Fat 10g (50%) Cholesterol 82mg (27%) Sodium 182mg (8%) Potassium 183mg (5%) Fiber 2g (8%) Sugar 32g (64%) Vitamin A 4215IU (84%) Vitamin C 1.1mg (1%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 18slices (2 loaves)

Amount Per Serving

Calories 414

% Daily Value*

Serving 1slice
Calories 414kcal 21%
Carbohydrates 53g 18%
Protein 4g 8%
Fat 21g 32%
Saturated Fat 10g 50%
Cholesterol 82mg 27%
Sodium 182mg 8%
Potassium 183mg 4%
Fiber 2g 8%
Sugar 32g 64%
Vitamin A 4215IU 84%
Vitamin C 1.1mg 1%
Calcium 60mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.