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Cinnamon Sugar Crunch Pumpkin Bread

This Cinnamon Sugar Crunch Pumpkin Bread is a moist, warmly spiced pumpkin loaf finished with a buttery cinnamon-sugar streusel that bakes into a crisp, crackly topping. It's an easy quick bread made with simple pantry ingredients, perfect for breakfast, brunch, dessert, or holiday baking.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
45 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 1 loaf
Calories 320 kcal

Equipment

  • * 9x5-inch loaf pan
  • * Parchment paper
  • Large mixing bowl
  • * Medium mixing bowl
  • * Small mixing bowl
  • * Whisk
  • * Rubber spatula
  • * Measuring cups and spoons
  • Wire cooling rack

Ingredients
  

Pumpkin Bread

  • 1 cup 220 g pumpkin purée (not pumpkin pie filling)
  • 2 large eggs room temperature
  • ½ cup 110 g granulated sugar
  • ⅓ cup 75 g packed light brown sugar
  • ½ cup 120 ml neutral oil (canola, vegetable, or grapeseed)
  • 1 teaspoon vanilla extract
  • 1¾ cups 220 g all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Cinnamon Sugar Crunch Topping

  • ¼ cup 50 g granulated sugar
  • 2 tablespoons 26 g packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons 28 g melted butter
  • 1 tablespoon 8 g all-purpose flour

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
  • Whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
  • In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
  • Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  • Mix the topping ingredients until they resemble damp sand and form small clumps.
  • Pour the batter into the prepared pan and spread evenly.
  • Sprinkle the cinnamon sugar crunch topping evenly over the batter.
  • Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 45 minutes before slicing.

Notes

Use 100% pumpkin purée, not pumpkin pie filling.
Measure flour by spooning it into the measuring cup and leveling it off for the most accurate results.
Room-temperature eggs blend more easily into the batter.
Don't skip the flour in the topping—it helps create the signature crunchy crust.
If the loaf browns too quickly, loosely tent it with aluminum foil during the final minutes of baking.
Store at room temperature for up to 3 days or freeze for up to 3 months.