High Altitude Pumpkin Bread with Crumb Topping
Perfectly sweet and spicy pumpkin bread that's soft and moist, and topped with loads of buttery brown sugar streusel topping.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 2 Standard-Sized Loaf Pans (9x5 inches)
Ingredients
Bread
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 ½ cups granulated sugar
- ½ cup light brown sugar, lightly packed
- 1 cup vegetable oil (you can also use 1/2 cup vegetable oil + 1/2 cup melted unsalted butter)
- 3 large eggs
- ¾ cup whole milk
- 2 tsp vanilla extract
- 4 cups all-purpose flour, fluffed, spooned and leveled
- 2 tsp baking soda
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground cardamom or allspice
Crumb Topping
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup light brown sugar, lightly packed
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Instructions
Bread
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line two standard-sized loaf pans (9x5 inches) with a sheet of parchment paper to easily remove the bread after it bakes.
- In a large bowl, whisk together the pumpkin, sugars, oil, eggs, milk and vanilla until smooth. In a separate bowl, sift together the flour, baking soda, salt and spices.
- Add the dry ingredients to the wet and use a spatula to combine the batter just until moistened. Divide the batter between the pans.
Crumb Topping
- In a large bowl, combine the flour, spices, salt and sugar. Drizzle with the melted butter, and toss with a fork until very moist and crumbly. If the streusel is too moist, add a little more flour, a tablespoon at a time.
- Sprinkle the crumbs evenly over the batter, and lightly press into the batter.
Bake
- Bake for about 55-65 minutes, until a cake tester comes out with moist crumbs clinging to it.
- Cool in the pans for 15 minutes, then lift the bread out by the paper, set on a wire rack, and cool for about an hour before cutting.
Notes
This recipe can be made with or without the streusel topping, and it's fantastic plain, too. You can also fold in chocolate chips or nuts into the batter before baking, if you like. Chocolate chips in pumpkin bread are fantastic!
Store bread in an airtight container for up to 5 days, or wrap in several layers of plastic and freeze indefinitely.
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