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Quick Pumpkin Bread with Crumb Topping: Easy Recipe

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This quick pumpkin bread with streusel crumb topping is tender, spiced, and topped with a buttery, cinnamon-studded crust. Made with a simple one-bowl method, it’s perfect for weeknights and delivers fall flavor in under 20 minutes of prep.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (60g) cold unsalted butter, cut into small cubes (for streusel)
  • ¼ cup chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Make the streusel topping: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, and 1 teaspoon cinnamon. Add cold butter cubes. Use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized clumps. Set in the fridge while you make the batter.
  3. Mix the dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking soda, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ½ teaspoon salt until evenly combined.
  4. Add the wet ingredients: Make a well in the center of the dry ingredients. Add the pumpkin puree, 2 eggs, ½ cup vegetable oil, and 1 teaspoon vanilla. Stir with a spatula or wooden spoon until just combined. A few streaks of flour are fine.
  5. Transfer the batter to the prepared loaf pan and spread evenly.
  6. Take the streusel out of the fridge. Sprinkle it evenly over the batter, gently pressing some clumps into the surface so they stick.
  7. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel is browning too quickly after 40 minutes, tent the pan loosely with foil.
  8. Cool in the pan for 15 minutes, then lift the bread out using the parchment sling and transfer to a cooling rack. Let cool completely before slicing (about 1 hour).

Notes

For best results, use cold butter for the streusel and do not overmix the batter. Let the bread cool completely before slicing to keep the streusel intact. The bread tastes even better on day two.

Nutrition

Keywords: pumpkin bread, quick bread, crumb topping, streusel, fall recipe, easy pumpkin bread

Find it online: https://evabake.com/quick-pumpkin-bread-with-crumb-topping-easy-recipe/