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Pumpkin Bread With Crumb Topping

Pumpkin bread with crumb topping bakes into a tender loaf with a caramelized, buttery cinnamon streusel crust. A thick crumb blanket stays intact by tenting with foil after 35 minutes for even, golden coverage.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

For crumb topping
  • 0.67 cup all-purpose flour
  • 0.67 cup brown sugar packed
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.33 cup unsalted butter cold, cubed
For the bread
  • 1.75 cup flour
  • 1 baking soda 1 tsp
  • 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
  • 0.33 cup sour cream

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
  2. To make the crumb topping, cut cold unsalted butter into the flour, brown sugar, cinnamon, and nutmeg until large crumbs form, then refrigerate.
Mix the batter
  1. Whisk the dry bread ingredients (flour, baking soda, pumpkin pie spice, cinnamon, and salt) until evenly combined.
  2. Whisk the wet ingredients (pumpkin, sugar, brown sugar, oil, eggs, vanilla, and sour cream) until smooth.
  3. Fold the wet mixture into the dry mixture until just combined, then pour the batter into the prepared loaf pan.
Bake
  1. Scatter the crumb topping very generously over the top, covering every inch for a thick streusel layer.
  2. Bake at 350F for 60-65 minutes until a toothpick comes out clean, and tent with foil after 35 minutes to protect the crumb.

Notes

For best texture, keep the crumb topping cold in the refrigerator until the moment it hits the batter—warm butter can melt into the surface. Store the loaf tightly wrapped in the fridge for up to 4 days; freeze slices in a sealed bag for up to 2 months. For a lighter option, swap the oil with melted coconut oil in the same amount for a similar moist crumb.