This heavenly Pumpkin Bread recipe is everything a fall bake should be: moist, warmly spiced and easy to make. The cinnamon streusel topping takes this quick bread to another level with added sweetness and crunch in every bite. This easy pumpkin loaf is a fall favorite you’ll want to make again and again – a truly delicious addition to breakfast, brunch or an afternoon coffee break! (Recipe includes a how-to video!)
Looking for more quick breads for fall baking? Make sure to try these favorites: Apple Cinnamon Bread, Cranberry Orange Bread and this Pumpkin Cream Cheese Bread!
Pumpkin Bread with Cinnamon Streusel Topping
This Pumpkin Bread is simply the perfect recipe to celebrate the flavors of fall. Our favorite ultra-moist pumpkin bread is topped with a delicious cinnamon-sugar streusel topping to create the perfect fall treat! This is a beautiful recipe to enjoy for breakfast, brunch, or as an afternoon snack! The recipe makes two loaves… so you can keep one for yourself, and package one up for a neighbor or friend.
This recipe is just a little twist on one of my favorite fall recipes, my Pumpkin Muffins. The muffins have been a favorite in my house for years, and I wanted to make sure you didn’t miss that the recipe makes a beautiful pumpkin loaf as well! So feel free to make two beautiful loaves (as listed below), or a bunch of muffins… they’ll be quickly devoured either way!
Why You’ll Love This Bread
If you’re looking for an easy pumpkin bread recipe that delivers big fall flavor without a complicated process, this one checks all the boxes. The batter comes together quickly, the streusel takes just a few minutes to prepare, and the recipe gives you two beautiful loaves to enjoy. I know you’re going to love this recipe as much as we do!
- Makes two loaves: Bake one for your family and share the other, or freeze one for later.
- Perfectly spiced: Cinnamon, nutmeg, ginger and cloves give this pumpkin loaf recipe plenty of cozy fall flavor.
- Moist and tender: Pumpkin puree helps create a wonderfully moist pumpkin bread.
- Easy to make: No complicated techniques or fancy equipment are needed.
- Cinnamon streusel topping: A buttery, sweet, cinnamon-filled topping takes this loaf from good to seriously delicious.
- Great for any time of day: Serve it for breakfast, brunch, an afternoon snack, or dessert.
Recipe Notes:
This recipe takes about 20 minutes to prepare and about 50 to 60 minutes to bake. You’ll end up with two standard loaves, so there’s plenty to go around.
How To Make This Pumpkin Bread Recipe
When the leaves start changing and pumpkin recipes start calling your name, this easy Pumpkin Bread deserves a spot at the top of the list. It’s wonderfully moist, filled with cozy cinnamon, nutmeg, ginger, and cloves, and finished with a buttery cinnamon-sugar streusel that adds just the right amount of sweetness and crunch. Basically, it’s everything you want in a fall loaf.
It’s time to make this cozy pumpkin bread! Follow these easy steps to make the spiced pumpkin batter and buttery cinnamon streusel topping. As always, you’ll find the full printable recipe card at the end of this post.
For the Pumpkin Bread
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl.
- Beat together eggs, water, sugar, pumpkin puree, oil and vanilla extract.
- Add the dry ingredients into the wet ingredients.
- Mix just until combined. Do not overmix.
- Evenly divide the batter between two lightly greased and floured 8.5 x 4.5 inch loaf pans.
For the Cinnamon Streusel
- Add the melted butter brown sugar, flour, cinnamon and nuts, if using, to a small bowl.
- Stir until combined, leaving a few small lumps in the streusel.
- Sprinkle the cinnamon streusel evenly over both loaves.
- Bake for 50 to 60 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
Storage Information
This easy pumpkin bread recipe is a great make-ahead treat and stores wonderfully which is especially handy when you have two loaves to enjoy.
- Room temperature: Once completely cooled, store the bread in an airtight container or wrap it well. It can be kept at room temperature for several days.
- Make ahead: Bake the loaves a day ahead and keep them covered until you’re ready to serve. This makes them a great option for breakfast or brunch.
- Freeze: Wrap the cooled loaves tightly in plastic wrap, followed by foil or a freezer-safe bag. Freeze for up to 2 to 3 months for the best quality. Thaw at room temperature before serving.
Freeze one loaf: Since this recipe makes two loaves, you can enjoy one now and freeze the second for another day. Future you will be very happy about this decision.
Variations To Try
There are plenty of ways to give this pumpkin loaf recipe your own little twist while keeping all that cozy fall flavor.
- Pumpkin Chocolate Chip Bread: Stir chocolate chips into the batter to turn this into a delicious pumpkin chocolate chip bread with rich chocolate in every bite.
- Go Nuts: Use pecans or walnuts in the streusel, or leave them out entirely if you prefer a nut-free loaf.
- Make Muffins: Turn the batter into pumpkin muffins and bake for 18 to 20 minutes instead of making loaves.
- Glazed: Drizzle the cooled bread with a simple powdered sugar glaze for an extra-sweet finish.
- Spice It Up: If you love bold fall flavor, add a little extra cinnamon to the streusel topping or my homemade pumpkin pie spice.
Frequently Asked Questions
You can leave off the topping if you are looking to save time but I will tell you, this streusel takes this pumpkin bread to a new realm of deliciousness. My boys would eat that topping right off the loaf if I would let them! It’s such a simple addition that makes a world of difference.
Yes! This recipe works beautifully as muffins. Simply portion the batter into muffin cups and bake for about 18 to 20 minutes.
Insert a toothpick into the center of the loaf. The bread is ready when the toothpick comes out clean or with a few moist crumbs attached.
Trish’s Tips
- Measure carefully. Use accurate measurements, especially for the flour, to help keep your pumpkin bread moist and tender.
- Don’t overmix. Once the dry ingredients are added, mix just until everything is combined.
- Don’t skip the streusel. That buttery cinnamon-sugar topping is one of the best parts!
- Use room-temperature eggs. They blend more easily with the other wet ingredients and help create a smooth batter.
- Fill pans evenly. Divide the batter between the two loaf pans so they bake evenly.
- Check before removing. Baking times can vary slightly, so use a toothpick to check the center before taking the loaves from the oven.
- Let it cool. Give the loaves time to cool before slicing so they hold together nicely.
- Keep a loaf in the freezer. Since this recipe makes two loaves, freezing one is an easy way to have homemade pumpkin bread ready whenever the craving strikes.
More Pumpkin Recipes To Try
- Pumpkin Cream Cheese Muffins
- Pumpkin Cheesecake Trifle
- Mini Pumpkin Cheesecake
- Pumpkin Cream Cold Brew
- Pumpkin Donut Hole Muffins
Pumpkin Bread Recipe
Ingredients
- 3 ½ cups all purpose flour spooned and leveled (440g)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 4 large eggs room temperature
- ½ cup water
- 2 cups granulated sugar
- 15 ounces pumpkin puree 1 can
- ⅔ cup vegetable oil or other neutral oil
- 1 teaspoon vanilla extract
Cinnamon Streusel Topping
- ¼ cup unsalted butter melted
- ½ cup light brown sugar
- ½ cup all purpose flour
- 2 teaspoons ground cinnamon
- ½ cup chopped pecans or walnuts optional
Instructions
Pumpkin Bread
- Preheat oven to 350°F. Prepare two 8.5 x 4.5 inch loaf pans by lightly greasing and then dusting with flour.
- In a large bowl, gently whisk dry ingredients together (flour, baking powder, baking soda, salt, spices) and set aside.3 ½ cups all purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground cloves
- In another large bowl (or the bowl of your electric mixer), add eggs, water, sugar, pumpkin puree, oil and vanilla extract. Beat until fully incorporated.4 large eggs, ½ cup water, 2 cups granulated sugar, 15 ounces pumpkin puree, ⅔ cup vegetable oil, 1 teaspoon vanilla extract
- While slowly mixing, add the dry ingredients in with the wet. Mix until just combined.
- Evenly divide batter between prepared pans, filling pans about ⅔ full.
Streusel Topping
- Prepare the streusel by mixing the melted butter, brown sugar, flour, cinnamon and nuts (if desired) in a small bowl. Stir gently until the mixture is combined, but some small lumps remain.¼ cup unsalted butter, ½ cup light brown sugar, ½ cup all purpose flour, 2 teaspoons ground cinnamon, ½ cup chopped pecans or walnuts
- Sprinkle the cinnamon streusel topping on top of each loaf.
- Bake loaves in a preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Video
Notes
Storage Information This easy pumpkin bread recipe is a great make-ahead treat and stores wonderfully which is especially handy when you have two loaves to enjoy.
- Room temperature: Once completely cooled, store the bread in an airtight container or wrap it well. It can be kept at room temperature for several days.
- Make ahead: Bake the loaves a day ahead and keep them covered until you’re ready to serve. This makes them a great option for breakfast or brunch.
- Freeze: Wrap the cooled loaves tightly in plastic wrap, followed by foil or a freezer-safe bag. Freeze for up to 2 to 3 months for the best quality. Thaw at room temperature before serving.
Equipment Needed (affiliate links): Glass Mixing Bowls |Electric Mixer (Hand Mixer or Stand Mixer)| Whisk | Cooling Rack | 8.5 x 4.5 Inch Loaf Pan
Please see post above for more information, recipe tips and frequently asked questions.
Nutrition
Originally published October 16, 2017.
Made it exactly like the recipe and it was delicious!
I wonder if I could sub the spices for chia spice?!
Ooooh, I bet that would be delicious!
Can I use puréed pumpkin. Seems like every can I have is this ?
Yes, pureed pumpkin is what you need for this recipe.
Delicious is a understatement!
I’m a chocolate fan but
this bread is definitely on the
Favorites list for me now
Thank you for the awesome
Recipe .
Hi! I’d like to add chocolate chips to this recipe. Do you recommend or will it be too sweet?
I love chocolate and pumpkin together so I would give it a try!
So ready for fall baking!
Made this last night and they turned out amazing. Will definitely make it again.
I absolutely can’t wait to make this tomorrow, sounds n looks wonderful. Also I will
Take one loaf to the ladies at book club, ohhh they will babe HAPPY:)
Hi Anne, This looks so moist and delicious. I love that the recipe makes two loaves! As always, your photography is awesome and don’t you love those white pumpkins? I hope your Autumn is off to a great start.
Thanks so much Joan!
This looks amazing! A new spin on a classic! I’ll be trying this one out as soon as the heat wave ends, ha!
~Love you!
Yay, thanks! I do think your family would love this as a quick breakfast treat!