My late aunt’s recipe for Pumpkin Bread with a buttery, cinnamon crumb topping, makes a great fall breakfast, dessert, or snack. Recipe makes two loaves, so you can enjoy one now and freeze one for later, or surprise a friend with a sweet treat.

My late Aunt Ellen (“Auntie El”, as I called her) made the best pumpkin bread. The texture is a cross between a classic pumpkin bread and a NY crumb cake, with the perfect amount of spice, and a buttery streusel topping. It’s an eat-this-with-a-cup-of-coffee type treat.
Before she passed away, Aunt Ellen gave me the recipe. I was in college at the time and tucked her hand-written recipe card away in a binder. Some time later, I decided to make the bread for our family.
Completely abandoning my usual mise en place baking routine that day (and a good reminder of why measuring out your ingredients beforehand is a good idea), I dove in started making the pumpkin bread from the top of the recipe down.
“Add the flour in 3 additions,” Aunt Ellen wrote. I paused my stand mixer and flipped the card to the front, scanning the ingredient list to see how much flour I needed.
Flour. Flour? At this point, I was saying the word aloud repeatedly. There was no flour listed for the batter. She’d forgotten to write it down.
Finding myself with a mixer-ful of pumpkin, butter, eggs, and sugar, I guesstimated how much flour looked right that day. Let’s just say: I guessed wrong.
I later figured out the right proportions, and we’ve enjoyed many batches of Auntie El’s pumpkin bread since.
Making Moist Pumpkin Bread
Yes, I used the word that everyone loves to hate. Moist. But, it really is an accurate descriptor when making the best pumpkin bread!
There’s nothing worse than dry bread (or any cake or quick bread, for that matter). Many pumpkin bread recipes call for oil along with the pumpkin puree to give the loaves their moist, sliceable crumb.
Aunt Ellen liked to use butter. Of course she did. Hello, family resemblance!
Instead of melting the butter, she softened it and creamed it with the sugars in her recipe. Creamed butter is usually more of a cake-making technique than one for quick breads, but it works here and makes a delectable loaf.
She also used a mix of dark brown sugar and granulated sugar. Granted, the dark brown sugar does mute the pumpkin-y color of the loaves a bit, but I like the subtle flavor it adds. I’ve also made it with light brown sugar with success, when I’ve wanted a more vibrantly-colored batter.
Crumble Topping
My aunt always topped her pumpkin bread with a buttery cinnamon streusel. It’s a somewhat unorthodox addition to pumpkin bread. Before tasting Aunt Ellen’s recipe, I’d always eaten this type of quick bread plain, with a schmear of maple butter or cream cheese.
It’s something a little different, and everyone I’ve served this to has absolutely loved it.
The topping couldn’t be easier to make. Since it uses melted butter, you don’t have to cut cold butter cubes into the flour and sugar. (It’s similar to the crumb topping I use for my Miniature Apple Raspberry Pies, with cinnamon and brown sugar added.)
The streusel bakes up golden, buttery, and completely irresistible. One of those little crumbs just begs to be plucked off of the top of the loaf when no one’s looking, doesn’t it? Not that I would know about that firsthand or anything!
Auntie El dusted the baked loaf with a little powdered sugar before serving, but if you wanted to add another layer of flavor, you could lightly drizzle the streusel with a little Powdered Sugar Glaze made with maple syrup. (Instructions for the maple variation of the basic glaze are in “flavors” section of the linked post.)
Serving and Storing Pumpkin Bread
This pumpkin bread is good on day one and even better on day 2, when the flavors have had a chance to meld. I like to store it on the counter, tightly wrapped in plastic wrap.
Two days is my limit on this bread for room temperature storage. Longer, and the moisture content risks molding, the bread gets a bit heavy, and the crumble topping loses some of its texture.
Since the recipe makes two loaves of pumpkin bread, I almost always wrap and pop one in the freezer once it’s fully cooled. I also like to freeze it as individual slices for convenience.
The bread freezes well up to 2-3 months, perfect for when a pumpkin bread craving comes calling on short notice. Just defrost and lightly-warm for the best texture and flavor.
Pumpkin Bread with Crumb Topping
Ingredients
Crumb Topping
- 1 cup all purpose flour (125 g)
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar , lightly packed*
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter (1 stick), melted and cooled
Pumpkin Bread
- 1 cup unsalted butter , softened
- 1 cup granulated sugar
- 1 cup dark brown sugar , lightly-packed
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 2-1/2 cups all purpose flour (312.5 g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup chopped pecans (optional, but recommended)
- powdered sugar , for dusting (optional)
Instructions
Make the Crumb Topping
- In a medium bowl, whisk together flour, cinnamon, granulated sugar, light brown sugar, and salt. Stir in melted butter until combined and small crumbs form. Set aside.
Make the Pumpkin Bread
- Preheat oven to 350 degrees F with rack in the middle position. Butter two, 1- to 1.5-pound loaf pans. (Minimum dimensions: 8.5" x 4.5" x 2.75") Set aside.
- In a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition.
- Scrape the bowl and beat in the the vanilla extract and pumpkin puree. The mixture might look curdled; this is ok.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. Add to the pumpkin mixture in 3 additions, mixing until just combined. Stir in chopped pecans, if using.
- Divide the batter between the two prepared pans. Top each with half of the topping, very gently pressing it into the batter.
- Bake for 60 to 70 minutes, until a cake tester inserted into the center of the loaves comes out clean, or with just a few crumbs.
- Let loaves cool in the pans for 20 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, slice, and serve.
Video
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
This is absolutely the best pumpkin bread! It is actually the best pumpkin thing I have ever ate. My family loved it too! I used homemade purรฉe I made from pumpkins a friend gave me. This recipe is definitely a keeper and will be made again very soon.
Made it exactly the way Auntie El did. Turned out perfectly. Donโt mess with something sooo good. One of my fall favorites now
I just made this tonight, and it is fabulous! Not only does it look fantastic with it’s crumb topping, it tastes fantastic too! I will be making this again, thanks for sharing.
Made it exactly as recipe stated. This is the best pumpkin bread ever.
I get annoyed with people who don’t make things per recipe the first time and then leave low reviews.
This recipe needs no tweaking, is perfect.
Thanks for sharing it.
THIS RECIPE IS EVERYTHING. I was craving some kind of Fall-y bread, and figured i’d try this one. I couldn’t stop eating it, and it turned out perfectly. I highly recommend just storing it in the fridge like she says. It keeps so well in the fridge, it doesn’t dry out or anything.
I rarely rate recipes or give 5 stars, but this recipe is perfect. It was exactly what I was looking for as a copy cat recipe for the Pumpkin Bread served at Warrenโs Lobster House in Kittery, Maine. The use of butter vs. vegetable oil and the streusel crumb topping put it over the top of my other โDown East Maineโ pumpkin recipe from AllRecipes.com. I made in six mini- disposable loaf pans so I could regulate my intake and share with friends. I also omitted the pecans because I wasnโt in the mood, but Iโm sure theyโre a great addition. Thank you so much for sharing.
Hi Megan! Tell me more about how you baked the breads using tbe mini losg pans? Temperature? Time? On a pan or right on the oven racks? How many st one time?
I never bake but if live to make these in mini pans for friends????
Hi Misty,
This recipe should fit into 6 mini loaf pans (5-3/4-in. x 3-in. x 2-in.) instead of the 2 larger pans. Start checking them around 35 minute mark (possibly up to 45 minutes), same oven temperature, 350 degrees F. I’d place the pans on a pan and start out baking a single mini loaf to get an idea of timing for the rest of the batch.
Happy Baking!
I’ve made several different pumpkin bread recipes and this is by far the best one! My family absolutely loved it! This will be my go to recipe from now on. Looking forward to making some of your other recipes too.
I made this yesterday and itโs the best pumpkin bread Iโve ever had!! The crumb topping is sooooo good. Iโm eating a slice right now for breakfast!! Thank you for sharing your aunts excellent recipe with us.
Oh, wow….completely salivating here. I LOVE pumpkin bread so much, and the use of butter and the other ingredients make this look about as delicious and moist as you will find. And the crumb topping is incredible. I’ve never made a loaf of bread with crumb topping, and now I’m wondering why. Aunt El had something special here (even with the flour ingredient missing in the recipe) and so glad you’re sharing with the rest of us. Delicious! Making this very soon.
I’m so glad pumpkin season is here. But why shouldn’t we make it year round? Is there an unwritten law that I don’t know about? I don’t think so. Dear Auntie El probably had the recipe memorized and knew exactly how much flour she needed. The bread does look moist and I’ve always been a sucker for crumb toppings. It’s great that you’re continuing your Aunt Ellen’s traditional recipe.
I am obsessed with crumb topping and pumpkin bread is my weakness. I love that you figured out how much flour was missing and now your entire family is enjoying the recipe time and time again. Nothing beats family recipes.
I love that the recipe was handed down to you – I miss handwritten recipe cards, they just feel so much more personal. I love your aunt’s topping because I’ve always had mine plain and I need to try it her way instead since it sounds amazing! I feel like while the bread can “last” 2 days in a kitchen, I don’t think this will last 2 days near me haha.
I have never met a pumpkin bread I did not like, and this one sounds fabulous. I love the addition of the crumb topping, a nice twist on the classic. Beautiful photos, I need that tray, love the textures on it.
Your Auntie El has a lot in common with my Aunt Lynne… great cooks who happily share their recipes (if not the complete recipe) with their family members, leaving you to fill in the blanks. (Not that they would do that on purpose, right?) Your Aunt’s pumpkin bread looks like perfection, especially with that dome of streusel. I’m putting on a pot of coffee and making my grocery list now. Thank you for this one. My family will love it.
Well I’m awfully glad you figured out the flour ratio because this bread looks absolutely amazing. I’ve never really thought about pumpkin and streusel (or streusel on a loaf for that matter) and I’m falling hard for the idea. Thanks for sharing this awesome family recipe with us all.
I have a similar story with my Grandma’s zucchini bread… it took me a LOT of years to figure out how much to put in to make it just the way I remembered it! I love recipes that yield a nice moist piece of bread …. and that topping? Nothing beats a sugary sweet crunchy topping when you are sitting with friends enjoying the foods of the season which is exactly what Im going to do with the loaf of this pumpkin bread when I make it!
I’m so glad you figured out how much flour to use! I’ve tried to decipher old family recipes before, and sometimes it’s no easy task! And I happen to think that your aunt was a genius– that crumble topping looks divine! It reminds me of a coffee cake. This sounds like the perfect fall treat!
I love the nod to nostalgia and family you’ve done with this recipe. I’m all about teaching ancestry from foods. That’s what my childhood memories are all about. I’m ready for all the pumpkin recipes and this one sounds ah-mazing. The topping sounds perfect and you give great tips. Thanks for sharing.
Ok…so I am a HUGE pumpkin fan. In fact, you just might see me with a homemade pumpkin latte any time of year. This bread would be perfect alongside it. I would eat this for breakfast too. I love seeing the “handwritten” recipe. I have some of my mom’s recipes that I treasure too. However, the instructions are terrible, and so are some of the ingredient measurements like a “handful”….what is that? LOL. I have a least told my kids (children and grandchildren)…my recipes on my website…so you won’t have to hunt or try and decipher.
That crumb topping looks amazing! Even though the weather isn’t cooperating yet, I am on board with all the pumpkin recipes right now. I have had a few similar mishaps making family recipes where important ingredients or steps are no where to be found. So sad when you guess wrong! I love the suggestion to make one/freeze one.