Pumpkin Bread
Servings
8-12
Prep Time
10 minutes
Bake Time
65 minutes
This Pumpkin Bread is soft, moist and topped with a buttery, crunchy streusel crumble. It’s packed with rich pumpkin flavor and a secret blend of spices that’s perfect for fall and even better than Starbucks. We hope you have as much making it as we do!
Ingredients
-
80 g (⅔ cup) all-purpose flour
- 50 g (¼ cup) granulated sugar
-
39 g (3 Tbsp) light brown sugar, tightly packed
- ½ tsp pumpkin pie spice or ground cinnamon
- ⅛ tsp salt
-
46 g (3¼ Tbsp) salted or unsalted butter, melted
- ¼ tsp vanilla extract
- 220 g (1¾ cups) all-purpose flour
- 5 g (1 tsp) baking soda
- 3 g (½ tsp) baking powder
- ½ tsp salt
-
2½ tsp ground cinnamon
- ¾ tsp ground nutmeg (freshly ground preferred)
-
½ tsp ground ginger
-
¼ tsp ground turmeric
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- Small pinch (under ⅛ tsp) ground black pepper
- 300 g (1½ cups) granulated sugar
- 120 ml (½ cup) vegetable oil
- 2 large eggs, room temperature
-
244 g (1 cup) canned pumpkin puree (Libby’s preferred)
-
60 ml (¼ cup) whole milk (or oat/almond milk), room temperature
- 1½ tsp vanilla extract
- Optional Add-ins: 80 g (½ cup) chopped nuts (pecans or walnuts)
- 95 g (¾ cup) confectioners’ sugar, sifted
- 15 ml (1 Tbsp) cream or whole milk (plus more as needed)
- Pinch of salt (less than ⅛ tsp)
Streusel Topping
Pumpkin Bread
Cream Glaze (optional)
Instructions
Streusel Topping
In medium bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, and salt.
Mix melted butter and vanilla in a small bowl.
Pour the butter mixture into the dry ingredients and stir with a fork until crumbs form.
Cover and refrigerate until ready to use.
Pumpkin Bread
Preheat oven to 350°F. Adjust the oven rack to the middle position. Grease and line a 9×5-inch loaf pan with parchment, leaving a 2-inch overhang on the long sides for easy removal.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, turmeric, allspice, cloves, and pepper. Set aside.
In a large bowl, whisk sugar and vegetable oil until well combined, about 1 minute.
Add eggs one at a time, whisking after each addition, about 10 seconds each.
Stir in pumpkin puree, milk, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients, mixing gently with a rubber spatula until just combined. Be careful not to overmix, some lumps are okay.
Gently fold in nuts, if using.
Pour the batter into the prepared loaf pan and smooth the top.
Break up the chilled streusel topping with a fork and sprinkle evenly over the batter.
Bake for 65-80 minutes until the internal temperature reaches 200–205°F, or a skewer inserted into the center comes out with a few moist crumbs. Tent with foil if the streusel crumb browns too quickly.
Cream Glaze (optional)
Mix all ingredients in a small bowl. Adjust consistency by adding more sugar for a thicker glaze or more cream for a thinner one, 1 teaspoon at a time.
Drizzle over the cooled pumpkin bread before serving.
Did you make this? We’d love to hear how it turned out! Leave a review
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Notes
- Servings: Makes one loaf (10-16 slices).
- Storage: Store tightly covered or wrapped in plastic wrap at room temperature for up to 4 days or refrigerate for up to a week. You can also freeze for up to 3 months.
- Flavor: We recommend making this a day in advance—the flavors settle and the texture gets even more moist and fluffy.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Streusel: We recommend checking the color at 40 minutes, and usually tent the loaf with foil at that point.
- Spices: You can substitute the spices with 1 Tbsp pumpkin pie spice + 1½ tsp cinnamon, but we recommend using the listed spices for optimal flavor and major bragging rights at brunch.
- Mixer: You can use a hand mixer or stand mixer with the paddle attachment in place of a whisk, just be careful not to overmix or the bread will turn out dense or gummy.
- Accuracy: Measure and prep all ingredients in advance to keep things smooth as you go. We can’t recommend a food scale enough—it’s faster and more accurate. We use this food scale because it measures to 0.1g and includes a setting for milk.
- Pan: A light-colored metal pan bakes more evenly than glass or dark metal. We use this loaf pan since we also love the sharp corners. Be sure to use a 9x5-inch pan—a 1 lb pan doesn't hold as much which changes the bake time and can overflow in the oven.
- Bake Time: Baking time can vary. We've seen the bread fully baked at both ends of the time range. The best way to know when it's done is with a food thermometer to measure exactly 200-205°F.
- Oven Temperature: A consistent oven temp is key to an even bake and dome top. If your oven runs hot, tent with foil earlier. We use an oven thermometer to monitor the temp throughout the bake.
Happy baking! ❤️
Emma & Eric
@birchberryco Pumpkin Bread 🧡🍁 For the full recipe click Recipes on our site Birchberryco.com (link in bio!) Let us know how it goes!! 🤍 #pumpkinbread #fallvibes #pumpkinbreadrecipe #fallaesthetic #pumpkinseason #pumpkinspice #bakewithme #fall #autumn #baking #asmr #bakingrecipe #breakfast #brunch #dessert #aesthetic #cottagecore #baketok #bakingtiktok ♬ original sound - gilmoregirlstok