Pumpkin Spice Bread With a Brown Sugar Crumb Topping | Kid Friendly Things To Do

Pumpkin Spice Bread With a Brown Sugar Crumb Topping | Kid Friendly Things To Do

I love fall, oh how I love fall. I especially love the food that comes with the season. Pumpkin and squash everything! I especially love this pumpkin spice bread recipe. It’s my F-A-V-O-R-I-T-E! Just when I thought it couldn’t get any yummier, I ran out of oil and substituted coconut oil.  Holy coconut oil! It’s even yummier!

pumpkin bread recipe

This really is the best pumpkin bread ever. It’s so thick and moist. Just look at how the brown sugar crumble mixed with butter found it’s way into this slice of bread during the baking process. That warm sugary center is a bonus flavor.

pumpkin bread recipe

The kids agree that’s it’s delicious. This is one way to get some extra pumpkin packed nutrients into their diet. Whatever works, right?

The best ever homemade Pumpkin Spice Bread! Moist, easy and perfect for fall! www.kidfriendlythingstodo.com

Here are my top Amazon Picks for this Pumpkin Bread Recipe…

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pumpkin bread recipe

How do you know if Pumpkin Bread is done?

  • The edges of the bread should begin to pull away from the edges of your baking pan. A toothpick inserted might have moist bread clinging to it, but it won’t be doughy.

How do you keep Pumpkin Bread Moist?

  • Cover it tightly with foil or cling wrap, and store up to 2 days at room temperature

pumpkin bread recipe

How Do You Make Pumpkin Bread?

  1. In a large bowl, cream the oil, sugar, eggs and pumpkin
  2. In a separate bowl, mix the flour, baking powder, baking soda, salt, and spices?
  3. Mix the dry ingredients into the wet
  4. Pour into an ungreased loaf pan
  5. Bake at 350 degrees for 1 hour

Here is a quick VIDEO to show you how I made this Pumpkin Spice Bread…

Finally, the printable for this Pumpkin Spice Bread…


Pumpkin Spice Bread

The best Pumpkin Spice Bread with a Brown Sugar Topping 

  • Author: Melissa


  • 1 & 1/2 cups of sugar
  • 1/2 cup of canola oil
  • 2 eggs
  • 1 can – 15 oz. pumpkin puree
  • 1 & 3/4 cup of all-purpose flour
  • 1/4 tsp baking powder
  • 1 tsp. baking soda
  • 1 tsp of salt
  • 1 tsp of cloves
  • 1/2 tsp of allspice
  • 1/2 tsp of cinnamon
  • 1/2 tsp of nutmeg

Crumb Topping

  • 2 Tbsp. of melted unsalted butter
  • 1/2 cup of packed brown sugar
  • 1 tsp. cinnamon


  1. Preheat the oven to 350 degrees
  2. Cream the sugar, oil and eggs add the pumpkin puree and stir together
  3. In separate bowl, mix the flour, baking powder, baking soda, salt and spices
  4. Add the dry ingredients into pumpkin mixture, and mix them together
  5. Pour into an ungreased loaf pan
  6. Mix all of the crumb topping ingredients together
  7. Sprinkle on top of the pumpkin bread
  8. Bake for one hour or until a toothpick inserted into the middle comes out dry


Testing for doneness – *toothpick may have moist bread clinging to it, but the bread shouldn’t be doughy 

Pumpkin Spice Bread With Brown Sugar Crumb Topping - The best pumpkin bread I've ever had! - KidFriendlyThingsToDo.com

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~Melissa – KidFriendlyThingsToDo.Com

this recipe is adapted from a wonderful cookbook called Calvin Christian School Cookbook




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This Post Has 5 Comments

  1. Annie

    I monitored the oven well and it was for sure 350 but the crumb ended up very blackened and the inside was not that moist, but crumbly and dry. Any suggestions on how I could fix that? Thanks!

    1. Melissa

      Ugh! That is awful. I’m so sorry to hear that. I have been making pumpkin bread with this recipe for years and haven’t had a problem, but I’m going to make it again this weekend to make sure everything is on the up and up. Just taking a stab at the problem, it sounds like your dough was not moist enough. I’ll get back to you ASAP. 🙂

    2. Melissa

      Hi again, Annie! As promised, just to be certain the recipe wasn’t the culprit, I whipped up some Pumpkin Bread using this recipe. I followed the recipe exactly, and it came out beautifully. Everyone is really enjoying the finished product. I’ll post some updated pictures ASAP. As far as your Pumpkin Bread experience goes…Ovens vary so much in temperament. Each one that I’ve owned has been a learning experience. I know that if I bake something close to the bottom of my oven, the recipe is sure to burn. I always have to move the racks around, trying to get everything as close to the middle and top as possible. The crumbling bread could have come from dry dough. Try adding a Tbsp of water or two to the batter. The batter should be the consistency of a cake batter. I hope this helps, Annie. If you ever try making it again, and have success, give me another shout. I’d love to hear all about your triumph! Have a great day! ~Melissa

  2. Kelly

    I found the 1 and 1/2 cups of sugar a bit much and it made it to sweet, I used 1 cup in my second batch and it was PERFECT!! I also used pumpkin pie spice in place of the individual spices (because I had it on hand), started with 1 1/2 tbs and added more to taste. This bread was a big hit!

    1. Melissa

      I love how you adapted the recipe to your taste. I’m so glad it was a big hit. Thanks for coming back to comment. 🙂 Happy Fall!

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