Crumbly Pumpkin Bread
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Mini pumpkin bread (lightened up) to satisfy that fall pumpkin craving! So moist + so flavorful.
why i love this recipe
- So perfect for the holidays and pumpkin season
- An easy peasy recipe without any special equipment (no mixer required!)
- Tastes even better the very next day, letting the flavors really meld overnight
- Mini sized loaves makes for great gifts for friends, family, neighbors and teachers (a guaranteed crowd-favorite)
- Includes an out-of-this-world crumb topping to go along with the super moist, light, pumpkin-cakey-inside
- Made lighter with whole wheat pastry flour, coconut oil and applesauce but just as indulgent to satisfy that fall sweet tooth craving
why use whole wheat pastry flour
A combination of all-purpose flour and whole wheat pastry flour will create a healthier swap, still yielding that favorited soft, moist texture when compared to using all whole wheat flour, which could lead to dense, heavy pumpkin bread.
how to make the easiest pumpkin bread without a mixer
- Make the crumb topping and set aside
- Coat 3 mini loaf pans to prevent sticking
- Combine the dry ingredients
- Combine the wet ingredients
- Combine wet to dry using a rubber spatula, being careful not to overmix
- Add the batter to the mini loaf pans, sprinkling the crumb topping in an even layer
- Bake, cool, slice and serve (or freeze, more on that below)
variations
One of the best things about pumpkin bread is how highly adaptable it is, dressing it up or down as needed with any of these add-ons.
Chocolate
Chocolate chips (semi-sweet or dark), white chocolate chips or cinnamon chips
Nuts
Chopped almonds, walnuts or pecans
Fruit
Raisins, dried cranberries or dried cherries
Coconut
Shredded coconut
tips and tricks for success
- Use pumpkin puree, not pumpkin pie filling. Canned pumpkin puree and pumpkin pie filling are not the same, and are not interchangeable. Pumpkin pie filling comes pre-mixed with sweeteners and spices.
- Avoid overmixing. Using a rubber spatula, stir the batter until everything is just combined and moistened with a few lumps here and there. Overmixing will lead to dense, tough pumpkin bread.
- Serve at room temperature or warm. Pumpkin bread is so versatile, and can be served with a morning cup of coffee or as an after school snack for the kids. Serve at room temperature or warm (lightly toasted) with a slather of butter.
- Make muffins instead. This recipe can easily be made into muffins. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray, scooping the batter evenly into the muffin tray (about two-thirds full), sprinkling with the crumb topping. Bake for 15-20 minutes or until a tester inserted in the center comes out clean.
- Freeze as needed. Let the pumpkin bread cool completely on a wire rack prior to freezing to prevent sogginess and freezer burn.
freezing and storage
Make ahead
Similar to banana bread, pumpkin bread tends to taste even better the very next day, allowing all the pumpkin flavors to really meld overnight. If time permits, bake the pumpkin bread 1 day prior, covering tightly with plastic wrap and storing overnight at room temperature.
Storage
Leftovers can be stored in an airtight container at room temperature for 3-4 days or in the fridge for 5-7 days.
Freeze
Pumpkin bread can keep in the freezer for a few months. Cool completely and cover the pumpkin bread tightly with plastic wrap, then aluminum foil (this will help prevent freezer burn). Label, date and freeze up to 2 months. To reheat, remove the plastic wrap and thaw at room temperature on a wire rack for 2-3 hours (or in the fridge overnight for a slow, consistent thaw). Optional: once thawed, reheat in the oven at 250°F, covered in aluminum foil, until warmed through.
more favorited pumpkin recipes
- Pumpkin Donut Holes
- Pumpkin Cake Donuts
- Pumpkin Spice Waffles
- Baked Pumpkin Donuts with Maple Glaze
- Starbucks Pumpkin Scones Copycat Recipe
Tools For This Recipe
Mini loaf pans
Crumbly Pumpkin Bread: Frequently Asked Questions
Pumpkin pie spice is a blend of ground spices such as cinnamon, ginger, nutmeg, cloves and allspice.
A blend of cinnamon, ginger, nutmeg, cloves and allspice can be substituted in place of pumpkin pie spice. For example, a common substitute for 1 tsp pumpkin pie spice = 1/2 tsp ground cinnamon + 1/4 tsp ground ginger, 1/4 teaspoon ground nutmeg + pinch of cloves + pinch of allspice.
Leftovers can be stored in an airtight container at room temperature for 3-4 days or in the fridge for 5-7 days.
Yes! You can freeze pumpkin bread (whole or sliced) for up to 2 months.
Crumbly Pumpkin Bread (SO EASY, NO MIXER!)
Ingredients
- 1 cup all-purpose flour
- ¾ cup whole wheat pastry flour
- ½ cup sugar
- ¼ cup brown sugar, packed
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup pumpkin purée
- ⅓ cup coconut oil
- ¼ cup unsalted butter, melted
- ¼ cup applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
For the crumb topping
- 1 ¼ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup sugar
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F. Lightly coat 3 mini loaf pans with nonstick spray.
- In a large bowl, combine flours, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together pumpkin, coconut oil, butter, apple sauce, egg and vanilla.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the loaf pans. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
- Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
- Slice and serve.
For the crumb topping
- In a medium bowl, combine flour, sugars, pumpkin pie spice and butter.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Mine looked exactly like your picture, even when I cut it. I made 3 small loaves and I didn’t have applesauce or coconut oil right then so I just added one and a half cups of pumpkin instead of one.
This was a hit, especially the topping which looks like much too much when you add it to the top, but everyone agreed, it was divine!
This is my favorite pumpkin bread recipe so far! I added cinnamon to the Streusel and added nutmeg, cinnamon and cloves to the bread! I also used a 9×5 bread pan and increased the cooking time by about 15 minutes. It was delicious, I’ll definitely be making it again soon!
I doubled recipe for batter, making over 2 dozen muffins. I used the single recipe for the crumb topping and had more than enough. I thought the batter needed more flavor, so added a teaspoon of cinnamon. Next time I’ll add even more. Baked them for about 20 min. They made a very ample, satisfying muffin. Thinking about adding some golden raisins and walnuts next time!
This bread is so amazing!!! A keeper for sure. I followed as written and added a bit more cinnamon, ginger and cloves since my family loves the spice. We’ll make it often!
Awesome!
Made these this Thanksgiving morning and they were wonderful. I added a few broken up walnuts and about two handfuls of raisins. Not too sweet and everyone loved them. I always enjoy your recipes! I baked them in a super sized muffin pan and my husband said they looked like they came from one of those fancy coffee shops!!
What is the benefit of using wheat pastry flour?
You can enjoy the many health benefits of whole wheat. 🙂
What size can of pumpkin do you use? Thanks!
A 15-ounce can is typically the smallest can available so you will have some leftover.
Could you make this with bananas?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
When do you put the crumble on the pumpkin bread? It was not mentioned . Please advise !
Please refer to step #5:
5. Scoop the batter evenly into the loaf pans. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
Can I make this in one large loaf pan instead of 3 small. what would the cook time adjust to? one hour?
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This looks delish! Anyway to make this gluten free? Thank you!
You could certainly use gluten-free flour, but that may change the texture of the bread. Please use your best judgement when making substitutions and modifications.
I’m so excited to try this! Do you have nutrition information for this recipe?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Hi love your recipes, can you omit the whole wheat pastry flour? Use both amounts with white flour? Thanks so much
You certainly can, but that may change the texture of the bread. As always, please use your best judgment when making substitutions and modifications.
Can you just use whole wheat flour? I can’t find whole wheat pastry flour.
whoops! OK I found it! Bobs Red Mill whole wheat pastry flour! Yay
This looks very tempting !
I just made the crumbly pumpkin bread and it said to put in a 8×4 loaf pan, which I did and it filled it to the top, leaving not much room for the topping but I put some on anyway. The recipe for the topping was way too much with a lot wasted because it wouldn’t fit on top. Next time I will use a 9×4 pan and cut the topping recipe in half.
I am thinking about using one loaf pan also. Did you have to adjust the temp. and the cook time?
I made this with GF all purpose flour and buckwheat flour instead of whole wheat pastry flour. I had cooked fresh pumpkin instead of canned. Even though I put it in 3 mini pans, it wasn’t done after 35 minutes. I think it’s because the crumb tipping seemed so thick on top maybe? It looks lovely and I’m sure will taste great, but I wish I’d known it would take longer.
When you make substitutions cooking times may vary. Unfortunately, without further recipe testing, I cannot answer with certainty what the issue was in your case. As always, please use your best judgment regarding substitutions and modifications.
Can I use whole wheat flour instead of whole wheat pastry flour?
Yes, absolutely.
Thank you! I cannot wait to try this!
I did a double recipe and it made a full loaf and a tin of 12 muffins. Didn’t have to double to the crumble portion – it was the perfect amount! This was so delicious! I’ll definitely be making this again.
Hey I just made this and it was amazing. Really delicious! Super moist!!! I’d add a bit more pumpkin spice next time and top it with a cream cheese frosting. Can’t wait to make it again. Thank you so much!!!
Thanks so much Chungah! I made this recipe exactly as published and the bread turned out exactly like the photo! And I agree with you, the crumb topping was great. This isn’t the first time I’ve tried a recipe of yours and it won’t be the last!