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Sliced pumpkin bread on a cooling rack

The best pumpkin bread recipe

Candice Smith
This pumpkin bread recipe is packed with all your favorite fall flavors! Warm cozy spices, a whole can of pumpkin puree, and streusel crumble topping are what make this recipe extra special!
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 226 kcal

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.
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