This pumpkin bread recipe is super moist and packed with warm fall spices. It’s perfect for breakfast, snacks, and of course dessert!
Why you will love this pumpkin bread recipe
If you are looking for a pumpkin bread recipe that is full of flavor, moist, and easy to make, then you have come to the right place. This recipe is extra special because it includes a streusel crumble topping that gives the bread extra texture and flavor.
My favorite thing about this pumpkin bread is that it uses a whole can of pumpkin puree. I don’t know about you, but I want to be able to taste the full flavor of pumpkin when I bite into a piece of pumpkin bread. I like the moisture that the puree give to the bread as well.
This recipe is very easy and comes together in 10 minutes with no need for special equipment. Unlike traditional yeast breads, this is what’s known as a quick bread, which uses leaveners like baking soda and baking powder. So there is no kneading or rising involved!
Ingredients
Most of these ingredients should already be in your pantry and refrigerator, which makes this recipe super convenient! The only thing you might have to grab from the store is the pumpkin puree.
- All-purpose flour
- baking soda
- baking powder
- salt
- cinnamon
- all spice
- ground ginger
- nutmeg
- eggs
- brown sugar
- white sugar
- whole milk
- pumpkin puree
- vanilla extract
- vegetable oil
Pumpkin Spice Streusel
- unsalted butter, melted
- cup all-purpose flour
- cup light brown sugar, packed
- tbsp granulated sugar
- pumpkin pie spice
Equipment
You don’t need any special equipment for this recipe, but you may use a hand or stand mixer if you would like. Just be sure to not over mix the ingredients, this will make your bread tough.
- Mixing bowls
- Measuring cups and spoons
- Mixing spoons
- 9×5 loaf pan
How to make pumpkin bread
- Preheat oven to 350F, then grease a 9x 5 loaf pan.
- Prepare the streusel topping by mixing the melted butter, flour, sugar and pumpkin spice until a wet sandy texture in created. Place in the fridge until you are ready to top the loaf.
- In a mixing bowl, combine the flour, salt, baking powder, baking soda and spices. Mix well.
- In a separate mixing bowl, combine the eggs, sugar, milk, pumpkin, oil and vanilla. Mix until smooth.
- Slowly add the dry ingredients into the wet until a smooth batter forms.
- Pour the batter into the prepared loaf pan, then top with the streusel topping. Make sure the top is completely covered.
- Bake at 350F for an hour and 15 minutes. I like to bake it covered with some foil for 30 minutes, then uncovered for the rest of the time.
- The bread will be ready when a toothpick comes out clean when placed in the center and the top is brown.
- Let the pumpkin bread cool in the pan for 30 minutes, then remove the loaf and place it on a cooling rack.
- Sever the bread warm or at room temperature with fresh butter.
Tips and variations for this pumpkin bread recipe
- Make sure you use pumpkin puree and not pumpkin pie filling.
- Don’t over mix the batter. Only mix until the lumps are gone.
- Cover the loaf with foil while baking for the first 30 minutes. This will help the outside to not overcook.
- Use a light colored loaf pan, this will keep the sides from getting too dark.
- Try adding nuts like pumpkin seeds on top for a Starbucks copy cat.
- Add in some old-fashioned oats into the streusel topping for a crunchier texture.
How to store your pumpkin bread
Pumpkin bread can be stored at room temperature in an airtight container or wrapped in plastic wrap for around 3 days. If you want your bread to last a little longer, keep it in the fridge for up to a week.
Can I freeze this pumpkin bread? Yes you can! You can place the whole loaf in a freezer safe bag, then freeze for about 3 months. I like to slice the loaf into individual pieces, then freeze them, so I can have a ready to go breakfast.
To serve, just defrost the loaf or slices overnight in the fridge, then place them in the toaster oven or microwave.
Other recipes you might like
The best pumpkin bread recipe
Equipment
- Mixing bowls
- measuring cups and spoons
- Mixing spoons
- 1 9x5 loaf pan
Ingredients
- 1 3/4 cup All-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp all spice
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 2 eggs large
- 1/2 cup brown sugar
- 1 cup white sugar
- 1/4 cup whole milk
- 1 15 oz can Pure pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
Pumpkin Spice Streusel
- 1/4 cup unsalted butter melted
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar packed
- 2 tbsp granulated sugar
- 1/2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350F, then grease a 9x5 loaf pan.
- Prepare the streusel topping by mixing the melted butter, flour, sugar, and pumpkin spice until a wet sandy texture is created. Place in the fridge until you are ready to top the loaf.
- In a mixing bowl, combine the flour, salt, baking powder, baking soda, and spices. Mix well.
- In a separate mixing bowl, combine the eggs, sugar, milk, pumpkin, oil, and vanilla. Mix until smooth.
- Slowly add the dry ingredients to the wet until a smooth batter forms.
- Pour the batter into the prepared loaf pan, then top with the streusel topping. Make sure the top is completely covered.
- Bake at 350F for an hour and 15 minutes. I like to bake it covered with some foil for 30 minutes, then uncovered for the rest of the time.
- The bread will be ready when a toothpick comes out clean when placed in the center and the top is brown.
- Let the pumpkin bread cool in the pan for 30 minutes, then remove the loaf and place it on a cooling rack.
- Sever the bread warm or at room temperature with fresh butter.
Notes
- Make sure to use pumpkin puree, not pumpkin pie filling.
- Bake covered for 30 minutes, then uncovered the rest of the time.
- Use a light colored loaf pan, so the sides don't get too dark.