Moist and warmly spiced pumpkin bread meets a crunchy brown sugar crumble and creamy glaze. It’s bakery-quality, made right at home!
Ingredients
For the Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 2 large eggs
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
For the Crumble Topping:
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 cup cold unsalted butter, cubed
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Directions
- Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line with parchment paper. - Make the crumble topping:
In a small bowl, combine flour, sugars, and cinnamon. Cut in the cold butter with a fork or pastry cutter until crumbly. Refrigerate while you prep the batter. - Mix the pumpkin bread batter:
In a large bowl, whisk together eggs, pumpkin, sugars, oil, milk, and vanilla until smooth. In another bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt, and spices). Gradually mix dry into wet ingredients until just combined—do not overmix. - Assemble and bake:
Pour batter into prepared loaf pan. Sprinkle crumble topping evenly over the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil during the last 15 minutes. - Cool and glaze:
Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Whisk glaze ingredients until smooth, adding milk to reach desired consistency. Drizzle over cooled bread.
Prep Time: 15 minutes
Bake Time: 60 minutes
Total Time: ~1 hour 15 minutes
Servings: 10–12 slices
Calories: ~320 per slice
Let me know if you want a gluten-free or dairy-free version of this cozy treat!