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Sliced pumpkin bread with a golden pumpkin spice streusel topping, served on a wood cutting board with cinnamon sticks, a checkered napkin, and a white knife for a cozy fall aesthetic.
Shani Fay

Moist Pumpkin Bread with Crunchy Pumpkin Spice Crumb Topping

Bake the perfect fall treat with this moist pumpkin bread topped with a buttery pumpkin spice streusel. It’s easy, flavorful, and makes your kitchen smell like autumn. Ideal for breakfast, snacks, or gifting!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

Pumpkin Bread
  • 1 15 oz can pure pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 tsp pure vanilla extract
  • 1/2 cup milk
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp pumpkin spice chopped
Crunchy Pumpkin Spice Crumb Topping
  • 1/4 cup salted sweet cream butter melted
  • 1/2 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • 2 tbsp granulated sugar
  • 1/2 tsp pumpkin spice

Method
 

Crunchy Pumpkin Spice Crumb Topping
  1. In a small bowl, mix flour, sugar, pumpkin spice, and melted butter until crumbly. Set aside or refrigerate until ready to use.
Moist Pumpkin Bread
  1. Preheat your oven to 350°F (177°C). Grease two 8 x 3 in loaf pans or one standard 9 x 5 in loaf pan. Line with parchment if preferred.
  2. In a large mixing bowl, whisk together pumpkin, both sugars, oil, eggs, vanilla, and milk until smooth.
  3. In a separate bowl, combine flour, baking soda, salt, and pumpkin spice. Gradually stir dry ingredients into wet until just combined.
  4. Divide batter evenly into prepared pans and smooth the tops
  5. Sprinkle the crumbs generously over each loaf.
  6. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean. For standard loaf pan, bake closer to 60–65 minutes; for smaller pans, check around 50–55 minutes.
  7. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.