This easy pumpkin bread recipe is soft, moist, and packed with rich pumpkin flavor and fall spices. I make it with simple pantry ingredients and finish it off with a crunchy, buttery streusel topping. It doesn’t even need a mixer!
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.
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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:
- 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.
Ingredients You’ll Need
I think one of the reasons I make this soft pumpkin bread so often is because the ingredients list is so darn simple! Below are some notes on what you’ll need. Scroll down to the recipe card after the post for a printable ingredients list with the full recipe amounts.
- 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.
No Pumpkin Pie Spice?
No problem. You can easily substitute pumpkin pie spice with ground cinnamon in this recipe. Or, if you have the below spices in your pantry, make homemade pumpkin pie spice instead.
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!
How to Make Pumpkin Bread
All you need to make the batter is a whisk and a couple of bowls for mixing. You can absolutely use your mixer if you prefer. You’ll also need a loaf pan to bake the pumpkin bread in. I use an 8×4″ loaf pan, but this recipe works with a 9×5″ loaf pan, too (the loaf will just be a smidge thinner).
Once you’ve gathered your tools and ingredients, follow the steps here. You’ll find the printable instructions in the recipe card.
- 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!
Make Muffins Instead
This recipe makes enough batter for 12 standard-sized pumpkin muffins. To bake muffins instead, line a muffin pan and fill each muffin liner 2/3 full with batter. Top with crumb topping, and bake at 350ºF for 23-26 minutes. You can also check out my recipes for pumpkin cream cheese muffins (they’re even better than Starbucks!) and these pumpkin apple muffins.
Tips and Variations
- Skip the crumble topping. If you’d prefer to make this pumpkin bread without the streusel, simply leave it off. You may need to reduce the baking time. Check the bread 5-10 minutes earlier than the recommended baking time and go from there.
- If your pumpkin bread is browning too quickly, loosely tent the loaf pan with aluminum foil while it finishes baking, to keep the top from burning.
- Check the bread for doneness. The extact baking time can vary from oven to oven, which is why this recipe gives a range. The best way to check if the pumpkin bread is baked is to insert a toothpick or knife into the center of the loaf. If it comes out clean, it’s done!
- Grease AND line the pan. You’ll thank me when the pumpkin bread slides right out of the pan! To prevent sticking, I like to grease the pan, line it with parchment paper (see my next tip), and then grease again for good measure.
- Cut the parchment paper. Cut a strip long enough to line the bottom and up 2 sides of the pan. It makes removing the bread super easy. Simply grip the paper and remove it.
- For a moister bread loaf, add 1/4 more pumpkin (I wouldn’t add more than that, though. Too much pumpkin can make a gummy bread). If you prefer a drier bread, remove 1/4 cup.
- Mix-ins. Add chocolate chips, nuts (walnuts or pecans would be great), or dried fruit (raisins or dried cranberries) to the batter if you’d like.
- Make it the day before. If you let this homemade pumpkin bread sit uncut overnight it gets softer and even more moist, believe it or not! I like to bake the bread a day ahead for this reason. See the section below for storage tips.
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
Print
Pumpkin Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: serves 10 1x
- Category: Quick Bread
- Method: Oven
- Cuisine: Breakfast
Description
This soft and moist pumpkin bread is packed with cozy pumpkin flavor and topped with a crunchy, buttery streusel. It’s an easy quick bread recipe, and you don’t even need a mixer!
Ingredients
Crumb Topping
- 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
Instructions
- Preheat the oven to 350°F. Coat an 8×4- inch pan with nonstick spray. Line the pan with parchment paper and coat again with nonstick spray.
- Crumb Topping: In a medium bowl combine the flour, brown sugar, pumpkin pie spice, salt, and butter with a pastry cutter or fork until large crumbs are formed. You can also use your hands to do this. Set aside.
- Bread: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another large bowl whisk together the sugar, oil, eggs, vanilla, pumpkin, and pumpkin pie spice until smooth and combined.
- Pour the pumpkin mixture into the flour mixture and stir until smooth and no lumps remain.
- Pour the batter into the prepared pan and top with the prepared crumb mix.
- Bake for 55 – 65 minutes or until a toothpick or skewer inserted into the center comes out clean. If you notice the bread browning too quickly, loosely tent with aluminum foil.
- Allow the bread to cool in the pan for 20 -30 minutes and then transfer to a wire rack.
- Serve warm or at room temperature.
Notes
- Store airtight for up to 3 days at room temperature.
- Freeze airtight for up to a month for best freshness.
I did not like this, the oils was easy overpowering in the recipe and it wasn’t really sweet, not sure what I would trade.
Such a phenomenal pumpkin bread! Probably one of the best I’ve ever had!! The strusel crumb just takes it over the top. I also love that it really is an easy recipe!
Thanks so much for sharing this gem 🙂
So glad you like it and love that you’re eating pumpkin bread all year long!
so sad at my first attempt bc my crumb topping sunk into the bread, which caused it to take a long time to bake…still yummy though!
I have a question… I really hate cooking with vegetable oil. It’s not even something I keep in my pantry anymore at all. Have you ever tried using melted butter? And if so what were your results?
I haven’t ever made this recipe using melted butter, but I don’t see why it wouldn’t work. The flavor will be great, but note it will be a bit denser than using the oil. Let me know how it turns out!
Would not be fair to rate this since this is a question..
This sounds great would love to do it in a larger portion. Could I triple the recipe for a Tube or Bundt pan
I see that you posted a question, and it has not been answered so I am not holding out much hope that my question will be answered. I think I will just go ahead and make the loaf and use melted butter in place of vegetable oil.:)
Sorry I missed this! You could double the recipe certainly for a 10- cup bundt pan!