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a loaf of pumpkin bread on a cutting board next to a knife
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4.34 — Votes 9 votes

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
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Brittany Angell

Ingredients

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

Instructions

  • 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.

Notes

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

Nutrition

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