This Pumpkin Bread with a Streusel Topping is so delicious. It’s the perfect comfort food for fall or Thanksgiving. A great dessert or snack for a crisp fall day.
Pumpkin Bread with a Streusel Topping
This really is the best pumpkin bread ever. It’s so thick and moist.
We love fall recipes. There is nothing like delicious Pumpkin Spice Cookies, or Gingersnap Cookies with all of the spices of fall to give you those cozy and warm fall feelings.
What I love about this recipe:
- it’s easy to make with very few ingredients
- this bread is full of flavor, dense and moist
- always a hit with the family
- an old “tried and true” recipe
- the best pumpkin bread recipe I’ve honestly ever had
FAQs
Make Ahead and Storage:
Can I Make this Bread Ahead of Time?
Yes. Pumpkin Bread will last for a few days covered with plastic wrap at room temperature.
Can I Freeze Pumpkin Bread?
Yes. Pumpkin bread will freeze well. Just wrap it with non-stick foil and place it in a freezer bag. It should keep well in the freezer for up to 2 months.
Is Pumpkin Bread Good for You?
Yes! Pumpkin bread is packed with vitamins like A, B, C, and E. It’s also packed with fiber and antioxidants plus potassium, manganese, and iron.
How do you know if Pumpkin Bread is done?
The edges of the bread should begin to pull away from the edges of your baking pan. A toothpick inserted might have moist bread clinging to it, but it won’t be doughy.
How do you keep Pumpkin Bread Moist?
Cover it tightly with foil or cling wrap, and store for up to 2 days at room temperature
Can I Make this into Pumpkin Muffins?
Yes. Just pour into muffin tins and bake for about 20-25 minutes
What are some good add-ins for Pumpkin Bread?
- dried cranberries
- raisins
- pecans
- walnuts
- chocolate chips
Tips and Tricks:
- this bread will be moist so the usual toothpick check for doneness will be a bit different. When you pull up your toothpick after inserting it into the bread, you’ll see some moist batter, and possibly the buttery streusel topping. You should not see batter, however,
- let the pumpkin bread slightly cool before cutting. The longer you let it set up the better cut you will have
- you can add pecans to the top of this bread for some added crunch
- Serve warm with butter and possible some whipped cream topping or vanilla ice cream
Here are my top Amazon Picks for this Pumpkin Bread Recipe…
(affiliate links)
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Are you ready to make this delicious fall bread? Let’s make sure you have everything you’ll need:
Ingredients
- sugar – granulated sugar
- canola oil – you can also use vegetable oil
- eggs – large eggs
- pumpkin puree – find this in your grocery store’s baking aisle
- all-purpose flour
- baking powder – this will help your bread rise
- baking soda – also helps the bread to rise
- salt – table salt
- ground cloves – find this among the spices in your grocery store’s baking aisle
- allspice – this has a taste similar to a mixture of cloves, ginger, nutmeg, and cinnamon
- ground cinnamon
- ground nutmeg
Crumb Topping
- unsalted butter – you’ll want this melted butter for a delicious streusel topping
- brown sugar – you can use light brown sugar or dark brown sugar
- ground cinnamon
How Do You Make Pumpkin Bread?
- In a large bowl, stir to cream the oil, sugar, eggs, and pumpkin
- In a separate medium bowl, whisk to mix the flour, baking powder, baking soda, salt, and spices.
- Mix the dry ingredients into the wet ingredients
- Pour into an ungreased loaf pan
- Mix the crumb topping together and crumble over batter
- Bake in the oven at 350 degrees for 1 hour
- When it has cooled slightly, slice and serve
More Bread Recipes
Here is a quick VIDEO to show you how I made this Pumpkin Spice Bread…
Finally, the printable for this Pumpkin Spice Bread…
PrintPumpkin Spice Bread
The best Pumpkin Spice Bread with a Brown Sugar Topping
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 & 1/2 cups of sugar
- 1/2 cup of canola oil
- 2 eggs
- 1 can – 15 oz. pumpkin puree
- 1 & 3/4 cup of all-purpose flour
- 1/4 tsp baking powder
- 1 tsp. baking soda
- 1 tsp of salt
- 1 tsp of cloves
- 1/2 tsp of allspice
- 1/2 tsp of cinnamon
- 1/2 tsp of nutmeg
Crumb Topping
- 2 Tbsp. of melted unsalted butter
- 1/2 cup of packed brown sugar
- 1 tsp. cinnamon
Instructions
- Preheat the oven to 350 degrees
- Cream the sugar, oil and eggs add the pumpkin puree and stir together
- In separate bowl, mix the flour, baking powder, baking soda, salt and spices
- Add the dry ingredients into pumpkin mixture, and mix them together
- Pour into an ungreased loaf pan
- Mix all of the crumb topping ingredients together
- Sprinkle on top of the pumpkin bread
- Bake for one hour or until a toothpick inserted into the middle comes out dry
Notes
Testing for doneness – *toothpick may have moist bread clinging to it, but the bread shouldn’t be doughy
Can I Make this Bread Ahead of Time?
Yes. Pumpkin Bread will last for a few days covered with plastic wrap at room temperature.
Can I Freeze Pumpkin Bread?
Yes. Pumpkin bread will freeze well. Just wrap it with non-stick foil and place it in a freezer bag. It should keep well in the freezer for up to 2 months.
Is Pumpkin Bread Good for You?
Yes! Pumpkin bread is packed with vitamins like A, B, C, and E. It’s also packed with fiber and antioxidants plus potassium, manganese, and iron.
How do you know if Pumpkin Bread is done?
The edges of the bread should begin to pull away from the edges of your baking pan. A toothpick inserted might have moist bread clinging to it, but it won’t be doughy.
How do you keep Pumpkin Bread Moist?
Cover it tightly with foil or cling wrap, and store for up to 2 days at room temperature
Can I Make this into Pumpkin Muffins?
Yes. Just pour into muffin tins and bake for about 20-25 minutes
What are some good add-ins for Pumpkin Bread?
- dried cranberries
- raisins
- pecans
- walnuts
- chocolate chips
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~Melissa – KidFriendlyThingsToDo.Com
this recipe is adapted from a wonderful cookbook called Calvin Christian School Cookbook
I monitored the oven well and it was for sure 350 but the crumb ended up very blackened and the inside was not that moist, but crumbly and dry. Any suggestions on how I could fix that? Thanks!
Ugh! That is awful. I’m so sorry to hear that. I have been making pumpkin bread with this recipe for years and haven’t had a problem, but I’m going to make it again this weekend to make sure everything is on the up and up. Just taking a stab at the problem, it sounds like your dough was not moist enough. I’ll get back to you ASAP. 🙂
Hi again, Annie! As promised, just to be certain the recipe wasn’t the culprit, I whipped up some Pumpkin Bread using this recipe. I followed the recipe exactly, and it came out beautifully. Everyone is really enjoying the finished product. I’ll post some updated pictures ASAP. As far as your Pumpkin Bread experience goes…Ovens vary so much in temperament. Each one that I’ve owned has been a learning experience. I know that if I bake something close to the bottom of my oven, the recipe is sure to burn. I always have to move the racks around, trying to get everything as close to the middle and top as possible. The crumbling bread could have come from dry dough. Try adding a Tbsp of water or two to the batter. The batter should be the consistency of a cake batter. I hope this helps, Annie. If you ever try making it again, and have success, give me another shout. I’d love to hear all about your triumph! Have a great day! ~Melissa
I found the 1 and 1/2 cups of sugar a bit much and it made it to sweet, I used 1 cup in my second batch and it was PERFECT!! I also used pumpkin pie spice in place of the individual spices (because I had it on hand), started with 1 1/2 tbs and added more to taste. This bread was a big hit!
I love how you adapted the recipe to your taste. I’m so glad it was a big hit. Thanks for coming back to comment. 🙂 Happy Fall!