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Do you love having some staple Fall recipes in your back pocket? This Cinnamon Crumble Top Pumpkin Bread is one of those easy recipes you’ll come back to every fall – not only is it fail proof (pumpkin makes all baked goods so most and fluffy!), but the soft pumpkin bread is covered with a thick layer of cinnamon-y, sugary, buttery crumble.
Also I should mention this recipe makes 2 loaves! Bake it up for your family and bring an extra loaf to a neighbor. Or you could be like my kids and eat an entire loaf if one sitting! i brought the other loaf to a neighborhood get-together and they won’t let me forget it! It’s really just that good.
Another thing I love about this recipe is you get 2 loaves with 1 can of pumpkin. It really is easy, delicious, and full of fall flavors. The cinnamon and pumpkin pie spice in the bread really make it.
I always am sure to line my loaf pans with parchment and spray with cooking spray before baking. This ensures they’ll come out easily.
Cinnamon Crumble Top Pumpkin Bread
Delicious soft pumpkin bread made with cinnamon, pumpkin, and sour cream, all topped with a thick buttery crumble – this recipe makes 2 loaves.
Cinnamon Crumble Top
- 6 tablespoons melted butter, unsalted
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 cup flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup melted butter, unsalted
- 1/4 cup oil
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 15 oz. can pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream or plain Greek yogurt
- 2 cups flour
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Cinnamon Crumble Topping
Start by making your crumble topping.
With a fork, mix together sugars, flour, cinnamon, and salt.
Pour melted butter into dry mixture and use fork to mix together, allowing clumps to form. The larger the clumps, the larger the crumbs on top of the muffins will be. Set aside once mixed.
Preheat oven to 350°F.
Line two 9×5" bread pans with parchment paper (allow ends to hang over sides for easy removal), and spray generously with cooking spray.
Combine dry ingredients in a bowl (flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder). Mix until well incorporated. Set aside.
Separately whisk together the melted butter and sugars. Then add the eggs and vanilla and whisk well.
Next whisk in the pumpkin puree until well combined.
Lastly to the wet ingredients, add the sour cream. Mix well.
Once wet ingredients are combined, slowly add combined dry ingredients. Mix until incorporated.
Pour half of the batter into each prepared bread loaf pan.
Top each loaf with half of the Cinnamon Crumble Topping. It may seem like a lot of topping, but trust me, it's delicious. Add it all!
Bake the loaves at 350°F for 50-60 minutes, until they spring back to the touch.
Let cool in pans for at least 20 minutes before removing.
You can eat right when warm or wrap in aluminum foil for several hours to let them steam. This makes the bread ultra moist.
Another trick I love for sweet breads is to wrap them in foil when they come out of the oven, and wait until the next morning to eat them. This makes them so moist and sticky sweet. Though it can be tough to wait!
Have you ever made pumpkin bread before? Have you tried it with a cinnamon crumble top? Once you try this you won’t be able to have it any other way!