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Pumpkin Bread With Crumb Topping

Pumpkin bread with crumb topping that bakes into a moist loaf with a thick cinnamon-brown sugar streusel crust. Oven-baked until a toothpick tests clean, with foil tenting after 35 minutes to protect the crumb.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

For crumb topping
  • 0.6666666667 cup all-purpose flour
  • 0.6666666667 cup brown sugar, packed
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.3333333333 cup cold unsalted butter, cubed
For the bread
  • 1.75 cup flour
  • 1 tsp baking soda
  • 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
  • 0.3333333333 cup sour cream

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep and make crumb topping
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
  2. Cut cold butter into all-purpose flour, brown sugar, cinnamon, and nutmeg until large crumbs form, then refrigerate while you mix the batter.
Make batter and bake
  1. Whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl.
  2. Whisk together pumpkin, sugar, brown sugar, oil, eggs, vanilla, and sour cream until smooth.
  3. Fold wet ingredients into dry ingredients until just combined, then pour the batter into the greased loaf pan.
  4. Scatter the crumb topping very generously over the entire top so every inch is covered.
  5. Bake for 60-65 minutes total, until a toothpick comes out clean.
  6. Tent the loaf with foil after 35 minutes to protect the crumb from over-browning.

Notes

For the best streusel texture, keep the butter cold and refrigerate the crumb while you mix the batter so the topping stays chunky. Store tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze slices up to 2 months. For a dairy-light option, use full-fat Greek yogurt in place of sour cream for a similar tang and moisture.