I love classic pumpkin bread, but this cinnamon crumble pumpkin bread is at a whole other level, topped with a cinnamon crumble topping and pumpkin spice glaze.
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How to Make Pumpkin Cinnamon Crumble Bread
- Make the Batter. Whisk all dry bread ingredients together, then mix in melted butter, milk, eggs, vanilla, and pumpkin purée until smooth.
- Layer & Top. Make the crumble and the cinnamon mixture. Pour half the batter into a lined loaf pan, drizzle the cinnamon mixture, add the rest of the batter, swirl lightly, and sprinkle the crumble on top.
- Bake & Finish. Bake at 350°F for 50–60 minutes until a toothpick comes out clean. Cool completely, then drizzle with the pumpkin-spice icing before slicing.
Make-Ahead and Freezing Instructions
To Make-Ahead: Prepare the batter, cinnamon swirl, and crumble topping, then assemble the loaf in the pan. Cover and refrigerate for up to 24 hours. Bake when ready.
To Store: Keep the baked bread covered at room temperature for 2 days or in the refrigerator for up to 5 days. Add the icing after the bread has cooled.
To Freeze: Freeze the baked (un-iced) loaf tightly wrapped for up to 2 months. Thaw in the refrigerator, then add the icing before serving.
P.S. If you love making pumpkin bread, zucchini bread and all types of yummy (and easy) breads, take a look at all my bread recipes here: https://nurturedhomes.com/bread-recipes
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Pin ItPumpkin Cinnamon Crumble Bread
Ingredients
For the bread:
- 2 cups all-purpose flour
- ½ cup dark brown sugar
- ½ cup granulated sugar
- ¼ cup milk
- ½ cup unsalted butter, melted
- 12 oz pumpkin puree
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp pumpkin spice
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
For the crumble:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 3 tbsp brown sugar
- ¼ butter, melted
- ½ tsp cinnamon
- ¼ tsp all spice
- ¼ tsp ground nutmeg
For the cinnamon mixture:
- ¼ cup sugar
- ¼ cup unsalted butter, melted
- 1 tsp ground cinnamon
For the icing:
- ½ cup powder sugar
- ½ tsp pumpkin spice
- ½ tsp ground cinnamon
- 1 tbsp milk
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and all the spices.
- Add melted butter, milk, eggs, vanilla, and pumpkin puree.
- Mix until smooth and well combined.
- In a small bowl, combine all the crumble ingredients and mix until crumbly.
- In another bowl, stir together the cinnamon mixture.
- Pour half of the pumpkin batter into the prepared pan.
- Drizzle the cinnamon mixture over it, then add the remaining batter.
- Use a knife to gently swirl the mixture through the batter to create a marbled effect.
- Sprinkle the crumble evenly on top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool completely.
- For the icing, whisk together powdered sugar, pumpkin spice, cinnamon, and milk until smooth. Drizzle over the cooled bread before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
