Ingredients
Scale
Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 3 tablespoons granulated sugar
- 1/2 teaspoon pumpkin spice
- 4 tablespoons unsalted butter (softened)
Pumpkin Bread:
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- 3 large eggs (at room temperature)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 can (15 ounces pumpkin puree (about 1 2/3 cups))
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/2 cup chocolate chips
Cream Cheese Glaze:
- 2 tablespoons cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
Crumble Topping:
- In a bowl, mix the flour, granulated sugar, and brown sugar.
- Cut the butter into small cubes and add to the mixture.
- Use a fork to mix until it turns crumbly. Refrigerate while you prepare the batter.
Pumpkin Bread:
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, then grease the parchment paper.
- In a small bowl, combine flour, cornstarch, baking soda, baking powder, salt, pumpkin spice, and cinnamon. Set aside.
- In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar with an electric mixer until well combined and lighter in color (about 1-2 minutes).
- Add the pumpkin puree, oil, and vanilla, and mix well.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until almost fully combined. Stir in the chocolate chips.
- Pour the batter into the prepared loaf pan. Sprinkle the crumble topping evenly over the batter.
- Bake for about 60 minutes, checking at 50 minutes with a toothpick to see if it comes out clean. If the bread browns too quickly but isn’t baked through, cover it with foil and continue baking.
- Remove from the oven and cool for at least 20-30 minutes before removing from the pan.
Cream Cheese Glaze:
- Beat the cream cheese and butter with an electric mixer at medium-low speed.
- Add powdered sugar, milk, and vanilla extract, and mix on low until smooth. Adjust consistency by adding more powdered sugar if too thin, or more milk if too thick.
- Drizzle the glaze over the cooled pumpkin bread using a spoon, piping bag, or spouted cup. Slice and serve.
Notes
Storage:
- Store the bread at room temperature (without glaze) for up to 3 days.
- For glazed bread, refrigerate for 4-5 days, and bring to room temperature before serving.
- To freeze, place slices in freezer bags and keep for up to 2 months. Reheat slices wrapped in foil in a 350°F oven for 10-15 minutes, or thaw in the fridge overnight.
Notes:
- Pumpkin Spice Glaze: Add 1/2 teaspoon pumpkin spice to the glaze if you want an extra pumpkin kick.
- DIY Pumpkin Spice: Mix 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon allspice, and 1/8 teaspoon ground cloves if you don’t have pumpkin spice.
- Add Nuts: Feel free to add 1/4 cup finely chopped walnuts or pecans to the crumble topping or up to 1/2 cup to the batter.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
- Muffins: Turn this recipe into muffins by using cupcake liners. Bake for 15-20 minutes and top with streusel and glaze.
- Oil Options: Any vegetable oil will work—canola, avocado, or even melted coconut oil. Just note that coconut oil might make the bread a bit denser.