Pumpkin Bread With a Brown Sugar Crumb Topping

Pumpkin Bread with crumb topping, say what? Yes, honey! I took one of my favorites and upgraded it by adding a brown sugar crumb topping to it. It’s everything!

I’ve always been such a sucker for all the fall treats. Who doesn’t love all the rich and flavorful stuff we eat in the fall? And, one of my favorites is Pumpkin Bread. Because, pumpkin everything, duh! Pumpkin Bread is so good to me because it’s not an overpowering flavor of pumpkin but still so yummy.

This Pumpkin Bread recipe is actually an old recipe I had and it was made with greek yogurt and coconut oil. Healthy, right. Boring! Haha. I decided to give this little recipe and upgrade this year. It now has heavy whipping cream in it and two types of sweetener. Yolo, right? I can hear my health nuts freaking out. Just have one slice or do a few extra minutes on the treadmill, boo. I promise you the taste is so worth the extra calories.

Pumpkin Bread with Crumb Topping
Wet & Dry Ingredients
Pumpkin Bread with Crumb Topping
Ready for the crumb topping
Pumpkin Bread with Crumb Topping
Crumb Topping
Pumpkin Bread with Crumb Topping
Ready to go in the oven.

Pumpkin Bread with Crumb Topping

Pumpkin Bread with Crumb Topping

Pumpkin Bread with Crumb Topping


  • 1 1/2 cup of flour
  • 1 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup avocado oil
  • 2 tbsp heavy whipping cream
  • 1/2 cup maple syrup
  • 1/4 cup sugar
  • 1 tsp vanilla
  • For the Crumble
  • 1 stick of butter
  • 1/2 cup of brown sugar
  • 1 cup of flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup roasted salted pumpkin seeds


  • Preheat oven to 350
  • Mix together the flour, salt, cinnamon, pumpkin pie spice, baking powder and baking soda. Set aside.
  • In a separate bowl mix together sugar and eggs.
  • Once the eggs and sugar are well incorporated add pumpkin puree, maple syrup, oil, vanilla, and heavy whipping cream.
  • Slowly add in portions of the flour mixture into the wet mixture until all incorporated.
  • Pour into a greased loaf pan. And set aside pan.
  • To make the crumb topping; in a new bowl mix together flour, sugar, and cinnamon.
  • Now add in the butter with your fingers, working the mixture together, making crumbs of the topping. Butter should be slightly chilled).
  • Once you have the crumb mixture together, gently stir in the pumpkin seeds.
  • Spoon this topping on top of batter in the loaf pan.
  • Bake at 350 uncovered for 45 minutes.
Here are 6 more delicious pumpkin recipes!

Pumpkin And Ricotta Stuffed Shells – Motherhood in Stilettos

Pumpkin Cheesecake Brownies – Lazy Moms Blog

Pumpkin Spice French Toast – Amidst The Chaos

Slow Cooker Pumpkin Cinnamon Rolls – Mom Wife Foodie

Mini Pumpkin Pies– Honeysuckle Blog

No-Bake Protein Pumpkin Apple Pie Bites – The Mother Overload

What’s one of your favorite pumpkin recipes?


4 Comment

  1. Can you make me one and have it waiting for me with coffee the day I come home?

  2. […] Pumpkin Bread With Brown Sugar Topping – Mom Beyond Mom […]

  3. […] Pumpkin Bread With Brown Sugar Topping – Mom Beyond Mom […]

  4. […] of a savory pumpkin person. Up until this point, I thought I had preferred it in sweet dishes. Like Pumpkin Bread or my usual once-yearly Pumpkin Spice Latte. It just seemed weird to me. That was until I tried […]

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