Pumpkin Bread Recipe

A few slices of pumpkin bread stacked on a brown hand thrown pottery plate. Top piece of pumpkin bread is slathered with butter. A decorative pumpkin themed butter knife is resting next to the bread.

Course: Dessert, Snack

Cuisine: American

Keyword: pumpkin bread, pumpkin bread recipe, pumpkin bread with cinnamon streusel, pumpkin loaf recipe

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 167kcal

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!)

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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

This recipe may also be made into muffins. Bake muffins for 18-20 minutes.

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.

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