This Pumpkin Bread is quick and easy to make with the perfect pumpkin spice flavor and cinnamon sugar top.
Just around the corner, there will be a new crispness to the air. And even on the days that get warm, in the evening we need jackets. I’ve been working on some fall recipes, so we are headed into that great time of year when my house always smells like cinnamon. I must say, I am always in love with the crisp air and cozy smells in my home.
One recipe perfect for this time of year is this amazing, easy Pumpkin Bread. It is a quick bread, meaning that it doesn’t require proofing yeast, or allowing dough to rise. The name is fitting, as it truly is quick to throw together.
So very easy. Made it in a special “fall” pan. It was pretty and tasted great as well.
How to Make Pumpkin Bread
As mentioned, making this pumpkin bread recipe is very simple. This is just a brief overview of the steps, make sure to get the full list of ingredients and steps in the recipe card below.
- Whisk together all of the dry ingredients. This is the flour, baking soda, baking powder, salt, and all of the spices – cinnamon, nutmeg, and ginger.
- Now whisk together all of the wet ingredients. This includes the pumpkin, butter, sugar, eggs, and vanilla. (You’re right, we are counting the sugar as a wet ingredient.)
- Fold the wet ingredients into the dry ingredients. You want to combine the two without overmixing. We are just looking to mix until we can’t see any streaks of flour.
- Make the topping. Using two forks or a pastry cutter, mix together 1 tablespoon cold butter, brown sugar, flour, and cinnamon. After adding the bread batter to a pan, top with the cinnamon sugar topping.
- Bake the bread. You know it is finished when you can stick a toothpick in the middle and have it come out mostly clean. Let the bread cool in the baking dish for 10 minutes. Then transfer to a cooling rack and allow to cool for an hour before slicing.
Buying Pumpkin Purée
Make sure when you buy the ingredients for this recipe that your can of pumpkin says 100% Pumpkin Purée. You do not want to buy pumpkin pie filling as it will not perform the same as puree in this recipe.
If you can’t find pumpkin puree in the store, you can always make your own. It’s surprisingly easy and we have instructions for the oven, Instant Pot, and crockpot!
How to Measure Flour
Baking is a science, and because of that, it is crucial that you measure the ingredients correctly. Extra cheese in my Chicken Noodle Casserole is amazing. Extra flour in this quick bread recipe will result in failure.
- Start by using a dry measuring cup. Those glass measuring cups should be saved for the liquid.
- Whisk the flour in the container it is stored in. This will loosen it up and help prevent packing.
- Scoop the flour from the container you are keeping it in (or the bag of flour) into the measuring cup using a spoon.
- Now use the flat-edged handle of a spatula to level it off.
If you want to see this in action, you can check out the video located in my Oatmeal Raisin Cookies post.
Baking Quick Bread
The other day someone asked me how I get the top of my Banana Bread from sinking in. If you pull your quick bread out of the oven and it sinks in the middle, it was not baked long enough.
Oven temperatures do vary. So it is more important to rely on a toothpick than the length of time recommended in a recipe. Most quick breads take between 50 minutes and 1 hour to bake.
Around the 50 minute mark stick a toothpick in the middle of the top. It should come out with just a few crumbs. You will know this moist pumpkin bread is done.
If you find that baking it long enough to get crumbs results in the sides being burnt, you might want to invest in a new bread pan. Please see the recommended tools listed below for my suggestion.
Make Pumpkin Spice
If you too can’t get enough of everything pumpkin spice this time of year, you can make your own! Pumpkin Spice is an easy spice mixture to make, and I bet you have everything you need for it already. Get my recipe below, as well as a number of recipes you can use it in. When you are ready to make this bread, replace the cinnamon, nutmeg, and ginger with 2 teaspoons of pumpkin spice.
Quick Bread Tips
There are some tips and tricks that will help this recipe turn out perfect every time you make it.
- Use a reliable baking pan. Sometimes when quick bread recipes fail it is just a matter of the bread pan that was used. Though not pictured here, I love this bread pan.
- Use pumpkin puree and not pumpkin pie filling. See above for a link to make it from scratch.
- Measure the flour correctly. See my steps above for how to do this.
- Ensure that your baking soda and baking powder are fresh. To check this, add a little baking soda to vinegar and a little baking powder to water. They should react and bubble immediately. Generally speaking, they need to be replaced every six months.
- Rotate the bread halfway through baking. Most ovens have hot spots in them. By rotating the bread during baking, you ensure that it bakes evenly.
Storing and Freezing
Store this pumpkin bread recipe in an air-tight container for up to one week. Do not store it in the bread pan that you baked in it. As with any recipe, follow your intuition when it comes to leftovers.
Pumpkin bread freezes really well. You can make it ahead and freeze it as a whole loaf. Once the bread has cooled completely, wrap it three times in plastic wrap and then put it in an air-tight freezer bag.
It also freezes well as slices. This allows you to keep leftovers for longer, or to eat just one slice at a time. Once the bread has cooled completely, slice it. Place the slices on a wax paper-lined rimmed baking sheet. Put the baking sheet in the freezer for 2 hours. Transfer the slices to an air-tight container. The slices will store this way in the freezer for up to three months and each slice will thaw after about 30 minutes at room temperature.
Yes! Please see my instructions above for freezing.
Like any quick bread, pumpkin bread contains a fair amount of sugar and should be consumed in moderation.
This recipe has only been tested as written. If you have a gluten sensitivity or allergy, I would suggest purchasing a gluten-free flour blend that is meant to replace all purpose flour one for one.
Other Great Pumpkin Recipes
If you too are enjoying the crisp air and the smell of fall recipes baking, then check out some of my other favorites:
Other Quick Breads
I love how fast and easy quick breads are. If you do too, you might like these other recipes:
If you love this Pumpkin Bread Recipe please leave me a comment and let me know! Other readers rely on your reviews and I love hearing from you.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 15 ounces pumpkin puree make sure you are buying 100% pumpkin puree and not pumpkin pie filing
- 1 cup granulated sugar
- 8 tablespoons butter melted and slightly cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter
- 3 tablespoons packed brown sugar
- 3 tablespoons all purpose flour
- 1/2 teaspoon cinnamon
- Preheat the oven to 350 degrees and spray a 9 inch loaf pan with cooking spray. Set the pan aside.
- In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger.
- In a smaller bowl mix together the pumpkin, sugar, butter, eggs, and vanilla extract. Gently fold the pumpkin mixture into the dry ingredients until just combined.
- Pour the batter into the prepared baking dish.
- Mix together the butter, brown sugar, flour, and cinnamon with a fork. The mixture will be crumbly. Pour over the top of the bread.
- Bake the bread for 55 to 65 minutes or until a toothpick stuck in the center of the bread comes out clean. Allow to cool for an hour before slicing.
My favorite part of your recipes is the “how to” and tips”, Anyone can put ingredients into a bowl. Knowing which go together and what to do with them is KEY. Thanks so much for sharing your knowledge.
Lisa Longley says
I’m so glad to hear it, Carol!
Jayme Noah says
I’ve made this recipe several times. I use homemade pumpkin pie spice (in the topping, too!). I also sometimes sub olive oil (light, not EVOO) for the butter in the bread. It gives it almost a custard consistancy. The crunchy topping takes over the top!!! I love it so much, I make it year round!
Lisa Longley says
I’m so happy you like it so much!
Romelia Amaya says
I tried going into the pumpkin fudge but I keep getting your pumpkin bread recipe on all your recipes. I do know why?
Lisa Longley says
I apologize, Romelia, that email had a mistake in it. You can find that recipe here: Pumpkin Fudge.