I don’t think I’ve met a pumpkin bread that I didn’t like, but do you know what kind of pumpkin bread will make you fall positively in love? One with a cinnamon sugar streusel topping. Think about it — weren’t they always meant to be together? That moist pumpkiny-spiced loaf and a buttery brown sugar crumble? Match made in heaven if you ask me. Or anyone really. This loaf (well, loaves; this makes two) is easy to love and luckily easy enough to make that you can satisfy a craving on short notice.
This is a two bowl bread, but don’t let that fool you into thinking that it’s difficult. It’s not. Just whisk together your dry ingredients in one bowl and your pumpkin puree, sugars, vanilla, eggs, and melted butter in another and then whisk or beat them together until your mixture is light and fluffy, which should take you only a minute or two.
From there, you pour the batter into two loaf pans. I like to line them with some parchment paper so they’re easy to lift out but it’s not absolutely necessary; it just makes it a little easier so you don’t have to invert anything and risk the streusel topping.
And yummmm, that topping. In a clean bowl, or maybe just the one that your dry ingredients were in, stir together some flour, brown sugar, and cinnamon and then add some cold cubed butter to the mix.
Using a pastry blender, a couple of forks, or even your hands, blend together the mixture until it’s kind of crumbly and sandy. You want some clumps in there so you have a true crumble topping.
Sprinkle that over the two loaves and then bake. That’s it!
The loaves take about an hour, which is a hard wait, it’s true. And then after that you want to wait until it’s really had a chance to cool before you slice, which is an even harder wait…
But once that’s all done, you get to bite into a moist pumpkin loaf that’s more cake than it is bread and every bite comes with a slightly crisp buttery, sugary, cinnamony crumble. It’s fall in a loaf pan and it’s as delicious as I can imagine it.
Cinnamon Sugar Pumpkin Bread
Makes 2 loaves
15m prep time
55m cook time
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 (15 oz) can canned pumpkin (not pie filling)
- 1/2 cup brown sugar
- 1 1/2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup (2 sticks) unsalted butter, melted
For the crumb topping:
- 1/2 cup butter, chilled and cubed
- 1/2 cup brown sugar
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Preheat oven to 350°F and grease two 8x4-inch loaf pans.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, combine the pumpkin, sugars, and eggs and beat until well mixed. Gradually mix in the vanilla and butter and beat or whisk until light and fluffy, 1-2 minutes.
- Gently mix dry ingredients into the wet until just combined. Divide batter evenly between two prepared loaf pans and set aside.
- In a clean bowl, make the crumb topping:
- Stir together flour, brown sugar, and cinnamon. Then cut in butter with two forks or a pastry cutter until mixture is crumbly. Sprinkle topping evenly over both loaves.
- Bake until a toothpick inserted into the center comes out clean, 55-65 minutes.
- Let cool 10 minutes before removing loaves from pans, then place on a wire rack to finish cooling before slicing. Enjoy!
Recipe adapted from A Latte Food.