Pumpkin Bread with Crumb Topping
Pumpkin Bread with Crumb Topping, a delicious, moist, easy-to-make pumpkin bread packed with seasonal flavor from every Fall spice!
- Prep20 minutes
- Cook1 hour
- Total1 hour 20 minutes
- Yield2 Loaves servings
A delicious, moist, easy-to-make pumpkin bread packed with seasonal flavor from every Fall spice!
Best Pumpkin Bread
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What You’ll Need for the Bread
3 1/3 cups 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 Ginger
2 cups White Sugar
1/2 cup Brown Sugar
1 cup Oil
4 Eggs
1 (15 oz) can Pumpkin Puree
2/3 cup Water
1 tsp Vanilla
And the Crumb Topping
1/2 cup Brown Sugar
3/4 cup Flour
1 tsp Ground Cinnamon
1/2 cup Cold Butter, Cubed

How to Make Pumpkin Bread with Crumb Topping
Preheat oven to 350 degrees. Spray two bread pans with non-stick spray. (I put a piece of parchment paper in the pan cut to the size of the bottom of the pan, then spray with non-stick spray.)
In a large bowl, mix together 3 1/3 cups 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, and 1/4 tsp ground ginger.
Mix in 2 cups white sugar and 1/2 cup brown sugar. Mix until well combined.
Pour in 1 cup canola oil, mix until just combined. The mixture will be crumbly.
Add in 2 eggs, mix. Add in remaining 2 eggs, mix. The mixture will still be crumbly.
Add in 15 oz can of pumpkin puree, 2/3 cup water, and 1 tsp vanilla and mix until well combined.
Divide the batter evenly between prepared bread pans.
Make the crumb topping by combining 1/2 cup brown sugar, 3/4 cup flour, and 1 tsp ground cinnamon. Cut in 1/2 cup cold, cubed butter with a fork. Mix until you have crumbs.
Sprinkle the crumb topping evenly over the tops of the batter in both pans.
Bake for 55-65 minutes, or until a toothpick inserted into the middle comes out clean.
Allow bread to cool before removing from the pans.
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