Classic Pumpkin Bread Recipe
This classic pumpkin bread recipe is really easy, incredibly delicious, and even comes with a decadent streusel option!
Prep Time15 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 servings
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.
Tips and tricks:
- Use an 8.5x4.5 loaf pan OR a 9x5 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
Calories: 422kcal | Carbohydrates: 58.9g | Protein: 4.6g | Fat: 19.8g | Saturated Fat: 2.6g | Cholesterol: 46.5mg | Sodium: 320.1mg | Fiber: 1.9g | Sugar: 37.8g