Can it even be fall without Pumpkin Crumble Bread?! A soft loaf cake filled with pumpkin, cinnamon, brown sugar, and all the flavors of fall! Adding a crumble topping just takes this Pumpkin Crumble Bread to the next level and I love every single bite!
Pumpkin Pie Spice Season
Fall and pumpkin pie spice just go hand-in-hand! To be honest, I use pumpkin pie spice all year long, it has such a wide-variety of spices that I can’t just use it a few months of the year!
Pumpkin pie spice is made up of cinnamon, ginger, allspice, nutmeg, and cloves. It’s basically made out of a large combination of warm spices, which means it goes great in oatmeal, cakes, teas, granola, frosting. Any place that you would add cinnamon to, pumpkin pie spice is a great addition!
You can always make it yourself if you would like, but you can typically find it at any grocery store!
I live my life with a firm belief that crumble topping will make anything better! When I was kid, I would only eat the apple pies that had crumble topping and not the lattice topping. Extra pie crust? No thanks. Extra butter and sugar? Sign me up!
Crumble topping is made with flour, butter, sugar, vanilla, and typically cinnamon, however I usually change out my ratio of brown sugar to sugar depending on what I’m making. If I’m making a dessert that is made with warmer flavors, like cinnamon, pumpkin pie spice, pumpkin, browned butter, generally I add more brown sugar than white because the molasses of the brown sugar plays beautifully with warmer flavors!
The key to making this crumble super easy is making sure your butter is room temperature, which will help the crumble come together in just a few minutes!
Tips and Tricks
My biggest tip with making this Pumpkin Crumble Bread is to make sure you line the loaf pan because there’s nothing more heartbreaking than waiting an hour for the pumpkin bread to bake only to realize it’s stuck to the pan!
I like to use a nonstick spray to spray the pan first, before I add a strip of parchment paper to the bottom, making sure it’s long enough to come up and over the sides! Because there’s extra parchment paper over the sides, it helps remove the pumpkin loaf after it’s done baking.
I like to use a 9 by 5 loaf pan for this Pumpkin Crumble Bread, although you can use a smaller loaf pan and make two instead of one! Or you use the mini loaf pans and make multiple to give out to family and friends!
- Pumpkin Puree
- Flavorless Oil
- Brown Sugar
- Vanilla Extract
- Baking Soda
- Pumpkin Pie Spice
Now is the perfect time to stock up on that pumpkin puree, and then you’ll be able to make this Pumpkin Crumble Bread whenever you want!
I know my favorite way to eat this is with a nice thick slice, warmed slightly, with a big scoop of ice cream. Pure fall heaven!
P.S. Need more loaf options? Try this Browned Butter Banana Bread!
Pumpkin Crumble Bread
- 1 15-oz can Pumpkin Puree
- 1/4 cup Butter melted
- 1/4 cup Flavorless Oil
- 1 cup Brown Sugar
- 1/4 cup Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1 3/4 cup Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Salt
- 4 tablespoons Butter softened
- 1/2 cup Flour
- 2 tablespoons Brown Sugar
- 2 tablespoons Sugar
- 1/2 teaspoon Vanilla
- 1 teaspoon Cinnamon
- 1/8 teaspoon Salt
- 1/4 cup Sugar
- 2 teaspoons Cinnamon
- Preheat oven to 350 degrees.
- Melt butter in a microwave-safe bowl in 30-second increments until fully melted.
- Pour into a bowl with oil, brown sugar, sugar, and vanilla extract. Stir together.
- Add in pumpkin puree and eggs. Whisk together.
- Add in flour, cinnamon, pumpkin pie spice, baking soda and salt.
- In a separate bowl, make the crumble by stirring together butter, flour, brown sugar, sugar, cinnamon, vanilla extra, and salt. Set aside.
- In a small bowl, make a cinnamon-sugar streusel by combining sugar and cinnamon.
- Pour half the pumpkin bread batter into a parchment-lined loaf pan.
- Sprinkle the cinnamon-sugar streusel all over the top.
- Then pour in the remaining batter on top.
- Add all the crumble topping on the pumpkin bread. Press down gently so the crumble sticks to the top of the batter.
- Bake for about an 1 hour and 10 minutes or until a toothpick inserted comes out clean!
- Serve warm and enjoy!