Can I use pumpkin pie filling instead of pumpkin puree in this recipe?

No, it's best to use pumpkin puree for this recipe, as pumpkin pie filling is pre-seasoned and contains added sugar. Pumpkin puree allows you to control the flavor and sweetness of your bread, giving it a more natural, pumpkin-forward taste.

Can I make this Pumpkin Bread without the crumb topping?

Yes, you can omit the crumb topping if you prefer a classic, simple pumpkin bread. However, note that the crumb topping adds a sweet, crunchy texture that balances the moisture of the bread, so without it, the bread will be less sweet.

Can I freeze Pumpkin Bread with Crumb Topping?

Absolutely! Pumpkin bread freezes very well. Once fully cooled, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container or freezer bag for up to three months. When you're ready to enjoy it, simply thaw it at room temperature.

How can I make this recipe healthier?

To make this pumpkin bread a bit healthier, you can reduce the sugar in both the batter and the crumb topping. You can also substitute whole wheat flour for all-purpose flour or use a healthier oil like olive oil. For a lower-fat option, replace some of the oil with applesauce.

Pumpkin Bread with Crumb Topping – Easy and Moist Recipe

Name: Pumpkin Bread with Crumb Topping
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 1/3 cups all-purpose 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 allspice; 1/4 tsp ground ginger; 2 cups granulated sugar; 1/2 cup brown sugar; 1 cup canola oil (or vegetable oil); 4 large eggs; 1 15oz can pumpkin puree (not pumpkin pie filling); 2/3 cup water; 1 tsp vanilla extract; 1/2 cup cold, cubed butter (for crumb topping); 1/2 cup brown sugar (for crumb topping); 3/4 cup all-purpose flour (for crumb topping); 1 tsp ground cinnamon (for crumb topping)

Description

Pumpkin Bread with Crumb Topping is a classic fall recipe combining moist pumpkin bread with a sweet, crunchy brown sugar streusel topping. It offers a comforting blend of pumpkin, spices, and sweetness, making it a perfect treat for any autumn occasion.

Ingredients

Scale

3 1/3 cups all-purpose 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 allspice
1/4 tsp ground ginger
2 cups granulated sugar
1/2 cup brown sugar
1 cup canola oil (or vegetable oil)
4 large eggs
1 15oz can pumpkin puree (not pumpkin pie filling)
2/3 cup water
1 tsp vanilla extract
1/2 cup cold, cubed butter (for crumb topping)
1/2 cup brown sugar (for crumb topping)
3/4 cup all-purpose flour (for crumb topping)
1 tsp ground cinnamon (for crumb topping)

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Instructions

Preheat oven to 350°F (175°C) and grease two 8×4-inch loaf pans. Line the bottoms with parchment paper for easy removal.
In a large bowl, mix flour, salt, baking soda, and spices (cinnamon, nutmeg, ginger, cloves, allspice).
Add granulated sugar and brown sugar to the mixture, then stir to combine.
Create a well in the center of the dry ingredients and pour in the oil. Mix until incorporated (the batter will be dry).
Add eggs two at a time, mixing thoroughly after each addition.
Stir in pumpkin puree, water, and vanilla extract until smooth and fully combined.
Divide the batter evenly between the two prepared loaf pans.
For the crumb topping, combine flour, brown sugar, and cinnamon in a separate bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter in both pans.
Bake for 55-65 minutes, or until a cake tester inserted into the center comes out clean. If the top browns too quickly, cover with foil and continue baking.
Allow the bread to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

Ensure the pumpkin puree is not mixed with pie spices or sweeteners for the best results.
If you prefer a less sweet version, you can omit the crumb topping or reduce the sugar in both the batter and topping.
For an added crunch, nuts such as walnuts or pecans can be added to the batter.
If you don’t have two 8×4-inch pans, you can bake in one larger 9×5-inch pan, though the bread will be shorter.

Prep Time: 35 minutes
Cook Time: 1 hour
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 250mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg