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Cinnamon Crumb Pumpkin Bread Recipe

25 Reviews

The most perfect pumpkin bread recipe topped with a cinnamon crumb streusel topping, which is the best topping imho!

I don’t really have any memories of pumpkin bread growing up. It was always pumpkin roll and I never ate it. But I do have very distinct memories of the smell and warmth of the kitchen. I can see perfectly the warm cake bits and powdered sugar stuck to the kitchen towel as mom rolled up the cake and placed it in the fridge to rest.

It doesn’t feel like the holidays to me unless something is pumpkin and since I tend to lean more towards the quick breads I just knew a pumpkin crumb bread was bound to make it onto the blog one of these days. 

a photo of a loaf of pumpkin bread with cinnamon crumb streusel topping sitting on a narrow wire cooling rack. the loaf is sliced into individual slices.

I think I’ve made a million pumpkin bread recipes, but last year when I finally found the best, the most moist, the absolutely most delicious pumpkin bread recipe ever I immediately had to make a crumb topping. And then it flopped and flopped. And flopped. 

Too little butter, too much butter, too heavy a topping for a good rise, and on and on kept me testing away for almost an entire year. But this is it, the recipe that had my entire family begging for slice after slice. 

a photo of a loaf of pumpkin bread topped with a cinnamon crumb topping in a metal loaf pan.

Ingredients for Pumpkin Bread

The ingredients are simple with nothing unexpected. Here is a list of the ingredients and their purpose in the recipe:

  • Flour – all purpose flour, make sure you measure the flour appropriately, too much flour results in dry bread
  • Baking Soda – leavening agent
  • Baking Powder – leavening agent
  • Cinnamon – flavor
  • Salt – enhances sweetness
  • Pumpkin Pie Spice – if you don’t have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, allspice, and cloves
  • Canola Oil – keep the bread extra moist and soft, if you don’t have canola oil, vegetable oil will work fine
  • Dark Brown Sugar – has more molasses and so much flavor
  • Sugar – adds a little more sweetness
  • Eggs – gives the bread structure
  • Pumpkin Puree – make sure you get pumpkin puree and not pumpkin pie filling
  • Vanilla – flavor

a photo of someone picking up a slice of pumpkin bread with a thick streusel topping from a pile of slices of bread.

Streusel Topping

  • Flour – gives structure to the topping
  • Brown Sugar – flavor and sweetness
  • White Sugar – sweetness
  • Salt- enhances and balances the sweetness
  • Cinnamon – flavor
  • Pumpkin Pie Spice – flavor
  • Unsalted Butter – richness and binds
The measurements for each ingredient can be found in the recipe card at the end of the post.
a photo of the cross section a loaf of pumpkin bread with cinnamon crumb topping sitting on a wire cooling rack.

How to Make Pumpkin Bread with Streusel Topping

Making this bread is so easy! You’ll be biting into a warm slice of pumpkin bread in no time. Here are the basic steps:

  1. Prep: preheat the oven and spray a bread loaf pan with nonstick spray
    • PRO TIP: cut a strip of parchment paper and lay it across the bottom of the pan and spray the pan again. This will create a sling to easily remove the loaf from the pan after it bakes.
  2. Wet Ingredients: whisk together all the wet ingredients together
  3. Dry Ingredients: whisk all the dry ingredients in a large bowl, add to the wet ingredients and stir to combine
    • PRO TIP: fold to combine until a few streaks of flour remain, DON’T OVERMIX!
  4. Topping: add all the ingredients except the butter to a small bowl and stir to combine then add the cold butter and combine using your hands
  5. Bake: pour the batter into the bread pan and sprinkle the streusel topping on top, bake and allow to rest before removing from the pan
  6. Cool: slide a knife around the sides of the pan and carefully remove the loaf from the pan by lifting it using the parchment paper sling. Let the bread cool on a cooling rack.

For the full recipe instructions, please scroll down to the recipe card at the end of the post.

a photo of a loaf of pumpkin bread with a streusel topping cut into slices and fanned out on a wire cooling rack.

Can You Make Your Own Pumpkin Puree?

Yes, remove seeds, cut pumpkin into chunks and roast fresh pumpkin until soft.

Scoop out the flesh and puree in a blender.

Can I Add Chocolate Chips?

Absolutely! You can use either mini chocolate chips or regular chocolate chips. I prefer to use semi sweet, but feel free to use any kind of chocolate chips you want. White chocolate chips would also be delicious just like in our white chocolate banana bread.

a photo of a loaf of pumpkin bread with cinnamon crumb topping still in the bread pan with a small cup of blueberries sitting next the pan and a small white serving plate.

Can This Bread Be Made Ahead?

Yes, this a great recipe for making ahead of time. Let the bread cool completely and store it for up to 2-3 days in an airtight container in the fridge. When you’re ready to serve it, pull it out of the fridge and let it come to room temperature.

Does Pumpkin Bread Need To Be Refrigerated?

Pumpkin bread can be stored at room temperature. Keep it in an airtight contain to keep it fresh and soft.

a photo of someone grabbing the top slice of pumpkin bread with streusel topping from a stack of slices.

How Long Will Pumpkin Bread Keep?

Pumpkin bread will keep for 5 days at room temperature, or can be refrigerated for up to 7 days.

Can You Freeze Pumpkin Bread?

Yes! Cool completely and wrap in plastic and foil or place in a heavy duty freezer bag.

Freeze for up to 3 months.


a photo of a stack of thick slices of moist pumpkin bread topped with cinnamon streusel topping.

Sure, you can eat just a regular loaf of pumpkin bread. You could even add chocolate chips to it. But once you’ve tried this pumpkin bread recipe with cinnamon crumb streusel topping, you’ll never want pumpkin bread any other way. It is simply divine!

a photo of several slices of pumpkin bread topped with cinnamon streusel leaning up against half a loaf of uncut bread all sitting on a wire cooling rack.

Other Must-Try Pumpkin Recipes


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a photo of a loaf of pumpkin bread with cinnamon crumb streusel topping sitting on a narrow wire cooling rack. the loaf is sliced into individual slices.

Cinnamon Crumb Pumpkin Bread

3.84 from 25 votes
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 9
We've been testing and testing pumpkin bread recipes and this is the most delicious, spicy, flavorful pumpkin bread ever!


  • 1 Cup Flour
  • 3/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Pumpkin Pie Spice
  • 1/2 Teaspoon Salt
  • 1/2 Cup Canola Oil
  • 2 Eggs large
  • 1 Cup Pumpkin Puree not pumpkin pie filling
  • 1 Teaspoon Vanilla
  • 1/4 Cup Dark Brown Sugar
  • 3/4 Cup Sugar

Streusel Topping

  • 3/4 Cups Flour
  • 1/4 Cup Brown Sugar
  • 2 Tablespoons White Sugar
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Pumpkin Pie Spice
  • 1/3 Cup Unsalted Butter


  • Preheat the oven to 350 degrees.
  • Spray a 9x5" bread pan with nonstick spray. Cut a strip of parchment paper and lay the strip across the bread pan and spray the pan again. This will create a sling to remove the loaf from the pan.
  • In a large bowl, whisk together the flour, baking soda, baking powder, spices and salt. Set aside.
  • In a bowl, whisk together the oil, eggs, pumpkin and vanilla. Stir and then add the sugars.
  • Dump the dry ingredients on the wet ingredients and switching to a rubber spatula or wooden spoon, gently fold the ingredients together just until a few streaks of flour remain.
  • Pour into a bread pan and sprinkle streusel all over the top. Bake for 50 minutes or until a toothpick comes out clean. Allow to rest for 5 minutes.
  • At this point, slide a knife around the inside of the pan and use the parchment sling to remove the loaf from the pan and move it onto the cooling rack.
  • Place it right side up and allow to cool or be like us and dig in because warm bread is the best!

For the Streusel

  • In a large bowl, stir together the flour, sugars, salt and spices.
  • Cube the cold butter and add to the dry ingredients. Using your hands, pinch and squish the mixture until it's all completely combined and you can grab a handful and it all sticks together in a clump. Set aside.


You can freeze pumpkin bread for a month or more.  Wrap in plastic wrap and foil or place in a freezer bag.
Nutrition Facts
Cinnamon Crumb Pumpkin Bread
Amount Per Serving (1 slice)
Calories 407 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 54mg18%
Sodium 306mg13%
Potassium 142mg4%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 32g36%
Protein 4g8%
Vitamin A 4502IU90%
Vitamin C 1mg1%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


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a photo of someone picking up a slice of pumpkin bread with a thick streusel topping from a pile of slices of bread.

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Healthy Habits That Help Me!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • This recipe is PERFECT! I didn’t change a single thing and it tasted fabulous. I shared slices with my kids and neighbors and ended up making a second loaf several hours later. The texture is perfect, not airy/light, and not too dense. The bread took exactly 50 minutes to cook.
    This will be my new fall recipe for sure. Thanks for sharing the recipe.

    • Reply
    • Yay! Thank you so much for the feedback Ashley! This recipe is one of my absolute favorites!

      • Reply
      • I made this several times since discovering. I have yet to meet someone that didn’t fall in love with this bread. The crumb makes this bread over-the-top. This will be a Thanksgiving staple!
        Question: If I were to divide this recipe into two smaller loaf pans, what would you suggest for the temperature and baking time? I appreciate you sharing this recipe to the world!

      • Thank you so much Ashley! You can definitely split it into two smaller loaves. Keep the baking temp the same but reduce the time. Start checking it around 35 minutes. I’m so glad you enjoyed it!

  • Hello! Thanks for the recipe. Smells delicious. It’s cooking now. Taking a long time to bake……I’m up to 70 minutes so far. The toothpick comes out very wet. 🤷🏼‍♀️

    • Reply
    • So it took 90min for me✔️

      • Reply
      • Thank you so much for the feedback Colleen! It’s possible that your pan was a little smaller than mine so it was thicker to bake through. You could probably even split it into two smaller loaves to decrease the bake time. I hope you enjoyed it!!

  • Could this be made with Gluten Free Flour?
    I am so excited to make this!! I love your recipes.

    • Reply
    • Yes, it should work just fine!

      • Reply
  • is this recipe incorrect for flour amount? It calls for 1 cup flour. I followed the recipe exactly. Felt like the batter was too loose and thin, but went with it. Definitely not a bread consistency, more like a soufle…… I think it is supposed to be 2 cups of flour? Please advise….. Flavor profile is good, but consistency is not- too wet/loose and fell. Used insta-read thermometer to make sure center came up to temp of 190+

    • Reply
    • Hi Angela! I’m so sorry that they didn’t turn out. It definitely sounds like something was measured incorrectly but the 1 cup of flour is correct.

      • Reply

Healthy Habits That Help Me!