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This classic pumpkin bread recipe is really easy, incredibly delicious, and even comes with a decadent streusel option!
Easy Pumpkin Bread Recipe
If there’s one thing I love, it’s the flavors of fall …specifically pumpkin spice! It’s just so warming, so delicious — my very favorite. This recipe was developed and created by Brittany Angell, our go-to baking queen. Recipes like this are in her wheelhouse, and we are so excited to be working with her! This recipe is top-notch (whether or not you top it with the streusel). Get creative and make it your own with mix-ins or keep it as is — either way is absolutely delicious.
Pumpkin Bread Ingredients
You’ll need a handful of ingredients for the pumpkin bread itself, and, if you choose, several ingredients for the optional streusel. Here’s the whole list:
For the Pumpkin Bread
- Eggs – to start, you’ll need 2 large eggs.
- Pumpkin Puree – in addition to the eggs, you’ll also need 1¼ cup of pumpkin puree. Be sure that the pumpkin puree you buy is pure pumpkin, and not pumpkin pie “filling.”
- Vanilla Extract – 1 teaspoon of vanilla extract adds delicious flavor to the bread.
- Oil, Butter, or Ghee – you’ll also need ⅔ cup of either melted butter, melted ghee, melted coconut oil (all of which have completely cooled to room temperature so they don’t cook the eggs in the mixing bowl!), or avocado oil.
- Milk, Water, or Orange Juice – to add some moisture to the batter, you’ll need 1 tablespoon of milk, water or orange juice.
- Brown Sugar – 1 cup of brown sugar adds a really delicious, caramel-y sweetness to the bread.
- Cane Sugar – a ½ cup of organic cane sugar will further sweeten the pumpkin bread.
- Baking Powder – 1 teaspoon of double acting baking powder will head into the dry mix too.
- Pumpkin Pie Spice – 1 tablespoon of pumpkin pie spice adds a ton of really yummy, pumpkin-y flavor!
- Ginger Powder – a ½ teaspoon of ginger powder gives the bread a nice hint of spice.
- Salt – as with all baked goods, salt is a must! 1 teaspoon of pink himalayan salt works best for this recipe.
- Flour – you’ll need 1½ cups of all-purpose flour (or King Arthur’s gluten-free all-purpose if you’re GF) too.
- Mix-Ins (optional) – the bread is great with just the ingredients above, but if you’d like to kick things up a notch, feel free to use up to 2 cups max of mix-ins. Chocolate chips, chopped pecans, chopped walnuts, minced candied ginger, dried cranberries, and pumpkin seeds would all be delicious.
For the Streusel
- Flour – the first thing you’ll need for the streusel is ¾ cup of all-purpose flour (or King Arthur’s gluten-free all-purpose).
- White Sugar – a ¼ cup of white sugar goes into the streusel also.
- Brown Sugar – a ¼ cup of brown sugar deepens the flavor of the streusel.
- Pumpkin Pie Spice – to add a punch of that classic fall flavor, you’ll need 1 teaspoon of pumpkin pie spice.
- Salt – a pinch of salt will counter the sweetness just a tad.
- Melted Butter – a ¼ cup of melted salted butter holds the crumble together a bit.
How to make pumpkin bread?
You’ve got your ingredients, and now it’s time to get to baking! Here’s how you’ll bring this classic pumpkin loaf together:
- Preheat the oven + line the loaf pan – first, preheat the oven to 350°F and line a loaf pan with parchment paper.
- Make the streusel (optional) – if you’re making the streusel, you’ll want to get that done first. To do that, mix together the flour, sugar, salt and pumpkin spice in a small bowl. Then, pour in the butter, and stir with a fork until clumps form. Set aside.
- Make the batter – combine all of the wet ingredients in a large bowl and mix. Once mixed, add the sugars, baking powder, spices, salt and all purpose flour to the bowl, and mix just until the batter is smooth. If adding any flavor mix-ins, stir them in.
- Bake – pour the batter into the prepared loaf pan and top with the streusel (if using). Cover the loaf pan with tinfoil for the first 15 minutes of baking, and then bake an additional hour uncovered, for a total of 1 hour and 15 minutes or until the toothpick comes out clean.
Classic Pumpkin Bread Tips and Tricks
To make sure that your bread turns out perfectly, follow these tips and tricks straight from the baking queen (Brittany) herself:
- Use the right pan – for best results, use an 8.5×4.5 loaf pan OR a 9×5 loaf pan. THIS is the pan we use most often.
- Use exact measurements – to ensure that all measurements are as exact as possible, use the gram (weight) measurements rather than the cup (volume) measurements.
- Add more ginger – if you’d like a little bit more of a kick, use 1 teaspoon of ginger rather than a ½ teaspoon.
- Use the right sugar – for the best results, use organic cane sugar in the pumpkin bread.
- Use the right amount of salt – if you’re using table salt rather than Himalayan Pink Salt, decrease the amount to a ½ teaspoon.
- Use any cup for cup flour blend – any gluten-free cup for cup flour blend should work as long as the gram measurements are used.
- Make it dairy-free – to make this recipe dairy-free, use dairy-free butter for the streusel.
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Pumpkin Bread Frequently Asked Questions
The process is actually pretty quick! The actual hands-on time shouldn’t be any longer than about 15 minutes (the amount of time it takes you to measure and mix). The bread will bake in the oven for 50 minutes max.
We asked Brittany, the baking expert, and her answer was so helpful. She notes that if you followed the recipe exactly but your pumpkin bread still didn’t rise, it could be that your batter sat out for too long before being popped into the oven. Baking powder begins to activate as soon as it comes into contact with liquid, so if your batter was fully mixed and sat out for a little while, the baking powder may have done its thing in the mixing bowl rather than the oven.
The most likely cause of your pumpkin bread being too dry is if you used too much flour — this is why Brittany recommends using gram measurements when baking. Using gram measurements (vs. cup measurements) ensures that you have the EXACT right amount of flour.
This could be for a similar reason as the pumpkin bread not rising issue. Essentially, the leavening agent (baking powder, in this case) wasn’t able to do its job (cause the bread to rise). This could be because your baking powder has expired or, again, your fully mixed batter sat for too long before baking.
This is actually really normal (and to be expected with most quick breads), so don’t be alarmed if/when your recipe cracks on top! The reasoning here is because the loaf partially bakes and sets before the interior is done, and as the loaf rises, it breaks the top. If it really bothers you, though, top your bread with the streusel so that the cracked top is hidden!
Your pumpkin bread will be ready to come out of the oven when a toothpick stuck into the bread comes out cleanly!
Enjoy a slice of pumpkin bread next to a glass of hot tea or coffee for a really warm and cozy experience. I also love enjoying a slice of pumpkin bread next to my normal savory breakfast (eggs and sausage). Crumbling a piece over a bowl of yogurt is also an excellent idea!
For best results, store your bread in an airtight container on the counter for up to 5 days!
You can! Slice your already-baked pumpkin bread, layer the pieces in parchment paper (so they don’t stick to each other), and freeze. When you’re ready for more pumpkin bread, thaw one piece at a time, if desired. You’ll want to enjoy your frozen pumpkin bread within about 3 months of freezing.
For the pumpkin bread:
- 2 large eggs
- 1 ¼ cup pumpkin puree 264 g
- 1 teaspoon vanilla extract
- 2/3 cup mild-flavored oil (melted butter, melted ghee, melted coconut oil, or avocado oil)
- 1 tablespoon milk water, or orange juice
- 1 cup brown sugar 139g
- ½ cup organic cane sugar 112 g
- 1 teaspoon double acting baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon ginger powder
- 1 teaspoon pink Himalayan salt
- 1 ½ cups all-purpose flour or King Arthur GF Measure for Measure 220 g
- 2 cups max of optional mix-ins (chocolate chips, chopped pecans, chopped walnuts, minced candied ginger, dried cranberries, pumpkin seeds, etc.)
For the streusel (optional):
- ¾ cup all-purpose flour or King Arthur GF Measure for Measure flour 102g
- ¼ cup white sugar 45 g
- ¼ cup brown sugar 33g
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- ¼ cup melted salted butter or dairy-free butter
- Preheat oven to 350 degrees. Line loaf pan with parchment paper.
- If making the streusel make this first and set aside. In a small bowl mix together the flour, sugar, salt, and pumpkin spice. Pour in the butter and stir with a fork until clumps form. Set aside.
- Combine all wet ingredients in a large bowl & mix. Add to the bowl the sugars, baking powder, spices, salt, and all-purpose flour. Mix just until the batter is smooth. If adding any flavor mix-ins, stir them in.
- Pour into the prepared loaf pan. Top with streusel. Cover with tinfoil for the first 15 minutes. Bake for an additional 1 hour uncovered, for 1 hour 15 minutes total or until a toothpick comes out clean.
- Use an 8.5×4.5 loaf pan OR a 9×5 loaf pan. THIS is the pan we use most often.
- Use gram measurements for perfect results
- 1 teaspoon of ginger can be used for a little bit of kick
- For best results use organic cane sugar
- If using table salt, decrease the amount to a ½ teaspoon
- Other gluten-free cup for cup blends should work as long as the gram measurements are used
- To make this recipe dairy-free, use the DF butter option for the streusel
Could you use coconut sugar instead?
Brandi Schilhab says
What adaptations would need to be made go make this a muffin recipe?
Brandi Schilhab says
I’d just follow the cooking time/oven temp HERE!
Chelsey W. says
This recipe is sinful it’s so good. At first I was a bit surprised there wasn’t a cinnamon addition, but upon first bite I realized it didn’t need it at all. I added dried cranberries and pecans.
The only issue I had was mine took much longer than 45-50 mins, closer to 1:15. This could have been due to a variety of factors, though.
So stinkin’ good!!! Bravo!
Brandi Schilhab says
I’m so glad you enjoyed it, Chelsey!! Thanks so much for sharing this with us!
Tasted great although it took over an hour to bake unfortunately
Brandi Schilhab says
So glad it tasted great, Estrella! I’m sorry it took longer than expected to bake!
By FAR the BEST pumpkin bread I’ve ever made!! Thank you!!
Brandi Schilhab says
Wahoo! I’m so glad, Tara!!!
This tastes great! As others have mentioned in the comments though, it does take longer than directed. I baked mine for at least an hour and 20 minutes and finally had to pull it out because I had to leave, but it still looks a bit wet. Maybe because there is so much pumpkin?
Melissa Guevara says
I am so glad that you enjoyed the taste, but sorry to hear it took longer than expected! Thank you for the feedback regarding the bake time. We are looking into troubleshooting this! ~Melissa
Yum! Just made this to take to some friends. I doubled the recipe and made 2 loaves, and had to make the dairy free subs. It tasted great! It also took 1.5 hours to bake, lol. I had to leave and let my husband finish baking them. Would make again for sure, just give yourself more time!
Melissa Guevara says
Thank you for taking the time to share your feedback with us! We will keep the time in mind as we re-test this recipe. Glad that you enjoyed! -Team FF