This Fudgy Pumpkin Spiced Crumble Bread is the ultimate fall treat! It’s super chocolatey and moist, packed with pumpkin flavor, and topped with a thick, buttery spiced crumble. It’s perfect for a cozy fall day or just because you need a sweet treat!
The first time I made this bread, I knew it was a keeper. It’s the best pumpkin bread recipe. One of my favorite flavor combos is chocolate and pumpkin, and this bread doesn’t disappoint. It has an almost cake-like texture that’s rich and moist, with an intense chocolate flavor and just the right amount of pumpkin flavor. The texture of the streusel topping makes it even better.
The Fall Flavor Combo You Need
Chocolate and pumpkin spice combo- The rich, earthy sweetness of pumpkin pairs perfectly with the deep flavor of chocolate, creating the perfect balance.
Ingredients
- Pumpkin puree & sour cream – Add moisture, tenderness, and flavor.
- Oil – Keeps the bread soft and fudgy.
- Egg – Binds ingredients and provides structure.
- Sugars – Sweeten and add moisture; brown sugar adds chewiness.
- Flour & cocoa – Provide structure; cocoa adds chocolate flavor.
- Baking soda – Leavening for rise and light texture.
- Spices – Warm, seasonal flavor.
- Chocolate – Adds richness and fudgy texture.
- Crumb topping (butter, sugar, flour, spices) – Adds crunch and flavor contrast.
Instructions for Fudgy Pumpkin Spiced Crumble Bread
- Make the crumble: Mix flour, brown sugar, and spices; cut in cold butter until coarse crumbs form. (Tip: Freeze the crumble while prepping the batter—this keeps it crisp on top!)
- Prepare wet ingredients: Whisk oil with sugars until smooth. Add egg, sour cream, and vanilla, then pumpkin puree. (Tip: Use a room-temperature egg for even mixing.)
- Mix dry ingredients: Combine flour, cocoa, baking soda, and spices. Gently fold into wet ingredients until just combined. (Tip: Don’t overmix to keep the bread tender.)
- Add chocolate: Melt chocolate chips in short intervals, stirring between, then fold into the mixture for fudginess.
- Assemble: Pour batter into a prepared loaf pan, then sprinkle the chilled crumble evenly on top.
- Bake at 350 degrees for 50–60 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool: Let bread rest 10 minutes in the pan, then transfer to a wire rack. (Tip: Cooling slightly prevents breakage while still warm.)
TIPS
Fudgier texture – bake for 5 minutes less
Thick crumble – for a thicker crumble, double the ingredients
Double chocolate – add chocolate chips to the batter before baking
Storage of Fudgy Pumpkin Spiced Crumble Bread
Store quick bread slices tightly wrapped in aluminum foil or plastic wrap for for 2-3 days. The crumble will lose it’s crunch after the first day, so it’s best eaten the same day.
Fudgy Pumpkin Spiced Crumble Bread
Ingredients
- Crumb Topping
If you'd like a thicker crumble, you can double this recipe
- ¼ cup butter cold and cubed
- ¼ cup brown sugar
- 6 Tbsp all purpose flour
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- 1-1/2 tsp cinnamon
- Bread
- 2 cups canned pumpkin puree not pumpkin pie filling
- ½ cup avocado or vegetable oil
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- ¼ cup sour cream
- 1 tsp vanilla
- ¼ cup melted chocolate chips
- Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1-1/4 tsps baking soda
- 1-3/4 tsps pumpkin pie spices or spices below
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees
- Make the crumble – In a small bowl, mix flour, brown sugar and spices together. Cut in the butter with a fork or pastry cutter and mix until it resembles coarse crumbs. Place in the freezer while preparing bread batter. Don't skip this step, it helps keep the structure of the crumb so it doesn't melt.
- In a large bowl, whisk together the oil, granulated sugar, and brown sugar until the sugars are dissolved.
- Add the egg, sour cream and vanilla and whisk until smooth.
- Stir in the pumpkin puree
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and spices
- Gradually add the dry ingredients to the wet ingredients, folding with a spatula until just combined. Do not overmix.
- Place chocolate chips in a microwave safe bowl and heat at 30 second intervals, stirring in between until it’s just melted.
- Gently fold in the melted chocolate chips
- Pour the batter into the prepared loaf pan lined with parchment paper or with non-stick spray, and spread across the top evenly using a rubber spatula.
- Take the crumble from the freezer and sprinkle evenly across the batter
- Bake for 50-60 minutes at 350 degrees, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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