This crumble topped pumpkin bread is an easy way to pack all the flavors of fall into one quick bread. You’ll love the oat and walnut filled crumble topping!
Do you love the taste of fall without all the work?
Well, this quick and easy crumble topped pumpkin bread is just the recipe you need!
Warm scented pumpkin bread topped with an oat and walnut studded topping – what’s not to love?
Plus, because this recipe makes 2 loaves it’s the perfect recipe to give as a gift!
Who wouldn’t want fresh bread delivered to their door?
What is pumpkin puree?
Pumpkin puree is easily and commonly found in most US grocery stores.
It’s just pureed pumpkin in a can – easy, right?
But, don’t confuse it with pumpkin pie filling. That is a whole different beast!
If you can’t find canned pumpkin you can always make your own using my handy homemade pumpkin puree recipe!
Can I use something besides walnuts?
Sure! If you’re not a walnut fan you can easily substitute with pecans, hazelnuts, or even almonds.
My personal favorite in this recipe is pecans!
Like this crumble topped pumpkin bread?
Try a few of my other tasty pumpkin dessert recipes!
- Pumpkin Spice Whipped Coffee
- Pumpkin Churro Cheesecake Bars
- No Bake Pumpkin Cheesecake Phyllo Bites
- Pumpkin Spice Apple Monkey Bread
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
- 1/2 teaspoon ground cinnamon
- 1/2 cup instant oatmeal
- 1/2 cup walnuts
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 (15 oz) can pumpkin puree
- 1/3 cup buttermilk
- 1/2 cup chopped walnuts
- In a medium bowl add flour, granulated sugar, brown sugar, cold butter, cinnamon, and oatmeal.
- Using a pastry blender, blend the mixture together until it resembled coarse crumbs.
- Stir in the walnuts.
- Set aside.
- Preheat the oven to 350 degrees.
- Lightly grease 2 (8x4) loaf pans, set aside.
- In a medium-sized mixing bowl add flour, pumpkin pie spice, baking powder, kosher salt, and baking soda.
- Whisk together until incorporated, set aside.
- In the bowl of an electric mixer add butter, granulated sugar, and brown sugar.
- Mix on medium-high speed until light and fluffy.
- Add in vanilla extra and mix for 30 seconds.
- Scrape down the side of the bowl and mix in eggs, one at a time. Scraping down the bowl after each addition to make sure the batter is incorporating fully.
- Add the flour mixture to the ingredients in the mixer. Alternating with the buttermilk, starting and ending with the flour.
- Once incorporated, fold in the pumpkin puree and the walnuts.
- Stir gently until just incorporated.
- Divide the batter into the 2 prepared loaf pans.
- Top each loaf with an equal amount of the topping.
- Bake for 50-60 minutes or until a toothpick comes out clean when tested in the center of the loaf.
- Let cool before slicing.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 77mgSodium: 444mgCarbohydrates: 48gFiber: 2gSugar: 25gProtein: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.