Pumpkin Bread
Pumpkin Bread
This Pumpkin Bread is so soft and moist, topped with a buttery, crunchy streusel crumb we dream about all summer. It’s now our go-to recipe for diving into Fall baking—and it’s even better than Starbucks! Packed with rich pumpkin flavor and a secret blend of spices, every bite brings extra warmth and coziness to your day. Add a drizzle of cream glaze if you’re feeling fancy, and you’ve got an Autumn treat that we hope will become a new family favorite this pumpkin season.
Ingredients
- 46 g (3¼ Tbsp) salted butter, melted
- ¼ tsp vanilla extract
- 79 g (⅔ cup) all-purpose flour
- 50 g (¼ cup) granulated sugar
- 33 g (⅛ cup) light brown sugar, tightly packed
- ½ tsp pumpkin pie spice or ground cinnamon
- ⅛ tsp salt
- 220 g (1¾ cups) all-purpose flour
- 5 g (1 tsp) baking soda
- 3 g (½ tsp) baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ¾ tsp ground nutmeg (freshly ground preferred)
- ¾ tsp ground ginger
- ½ 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
-
240 g (1 cup) canned pumpkin puree (Libby’s preferred)
- 60 ml (¼ cup) whole milk (or buttermilk/oat 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 Crumble Topping
Pumpkin Bread
Cream Glaze (optional)
Instructions
Streusel Crumble Topping
Mix melted butter and vanilla in a small bowl.
In another bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, and salt. Add to the butter mixture 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.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix.
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, or until the internal temperature reaches 200–205°F or a toothpick inserted into the center comes out with a few moist crumbs. Tent with foil if the streusel 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
Notes
- Servings: Makes one loaf (8-12 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 (the flavor deepens after a few days!).
- Mixer: You can also use a hand or stand mixer in place of a whisk, just be careful not to overmix or the bread will turn out dense.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Crumble: If the streusel topping browns too quickly, loosely cover with foil during the last part of baking to prevent burning. We recommend checking at 40 minutes, and usually tent the loaf at that point.
- Doneness: Baking time can vary. We've seen the bread fully baked at both ends of the time range. For best results, use a meat or candy thermometer (200-205°F). A long wooden skewer also works if a toothpick is too short to reach the center.
- 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 bragging rights at brunch.
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