Pumpkin bread is just as simple to make as banana bread, another favorite quick bread recipe! For more easy fall baking ideas, try this pumpkin banana bread and my cozy apple pie bread.
What Makes This the Best Pumpkin Bread Recipe
As soon as fall comes around, I make sure to have cans of pumpkin stocked in the pantry because I make this pumpkin bread on repeat! This quick pumpkin bread recipe has been a staple in our house for YEARS. It’s sweet, soft, and spiced, packed with pumpkin, and topped with buttery crumb topping. This pumpkin bread recipe is my absolute favorite, here’s why:
What Makes This the Best Pumpkin Bread RecipeIngredients You’ll NeedHow to Make Pumpkin BreadTips and VariationsHow To StoreMore Pumpkin RecipesGet the Recipe
Easy to make. This is a quick bread recipe, so there’s no yeast or rising time. You don’t even need to get out the mixer, just a spoon and a bowl. Thick and buttery crumb topping. The sweet, crunchy streusel sitting on top of this pumpkin bread is my favorite part! Feel free to skip it, but I urge you to try it first. Freezer-friendly. This pumpkin bread freezes beautifully. Bake two, and freeze one for later. This bread also makes a great food gift. I like to wrap it in plastic wrap or cellophane, tie it with a ribbon, and print out the recipe to gift with it. Everyone who tastes this pumpkin loaf begs for the recipe! Adaptable. Slather this pumpkin bread with butter, add a few chocolate chips (if that’s your thing), or customize this recipe with add-ins like nuts and dried fruit. You could even add a glaze. I know you’re going to love it as much as I do.
Prepare the crumble topping. I like to have the topping ready to go. To make it, cut the butter into brown sugar and flour, along with pumpkin pie spice and a pinch of salt. You can use a pastry cutter or get in there with your hands, it’s up to you. Place the topping into the fridge while you make the batter. Make the batter. Next, cream the oil, eggs, and sugar together. Stir in the vanilla and pumpkin pie spice, followed by the pumpkin puree. Mix the dry ingredients in a separate bowl before adding them to the wet batter, mixing until everything’s well combined.
Fill the pan. Pour your pumpkin bread batter into a greased and lined loaf pan. Get out your topping and sprinkle the crumble generously over the top. Bake. Bake this pumpkin bread at 350ºF for 55-65 minutes. Let it cool in the pan for about 30 minutes afterward before removing it to cool on a wire rack. Get a cup of coffee brewing, then slice and enjoy!
How To Store
At room temperature. Allow the pumpkin bread to cool completely and then store it either double-wrapped in plastic wrap, in a resealable bag, or in an airtight container. This bread stores well at room temperature for up to 3 days, or in the fridge for up to 5 days. The crumble topping softens a bit with storing, but the flavor is still great. Freeze. You can also freeze the pumpkin bread whole or in slices for up to 1 month. Thaw the bread at room temperature before serving.
More Pumpkin Recipes
Pumpkin Scones Pumpkin Roll Pumpkin Cookies Pumpkin Blondies
Sugar – I use light brown sugar and granulated sugar. You can substitute all of one type of sugar if needed. Butter and Oil – The combination of butter and oil makes this pumpkin bread super tender. Use salted or unsalted butter and vegetable oil, like canola oil, coconut oil (measured in its liquid state), or even light olive oil. Eggs Vanilla – I recommend pure vanilla extract and not imitation vanilla. Pumpkin Pie Spice – You’ll find pumpkin pie spice in most spice aisles at the supermarket. You can also make it yourself! See below. Pumpkin Puree – Make sure to use 100% pure canned pumpkin and NOT pumpkin pie filling, which contains additives like sweeteners and thickeners. Dry Ingredients – All-purpose flour, baking soda (not to be confused with baking powder), and salt. Check the expiration date on your baking soda to make sure it’s fresh.
All you do is combine these ingredients:
3 tablespoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg 1 teaspoon ground allspice 1 teaspoon ground cloves
This will make more pumpkin pie spice than you need for this pumpkin bread, but you can store the leftovers airtight to use in homemade pumpkin pie and just about any of my favorite pumpkin recipes! Once you’ve gathered your tools and ingredients, follow the steps here. You’ll find the printable instructions in the recipe card.
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1/2 cup all purpose flour 1/2 cup light brown sugar 1/2 teaspoon pumpkin pie spice 1/8 teaspoon kosher salt 1/4 cup cold butter, cubed
Pumpkin Bread
1 cup all purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup granulated sugar 3/4 cup vegetable oil 2 eggs 2 teaspoons vanilla extract 1 cup pumpkin puree 2 teaspoons pumpkin pie spice
