The Best Easy Pumpkin Bread

If You Don’t Have Pumpkin Pie Spice:

It’s no problem! You can sub in ground cinnamon, or you can make your own! This will make more than you need, but store it for later in a zip-top bag! Just mix together:

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice 
• 1 teaspoon ground cloves 

Pumpkin Bread Without Crumb Topping?

If you aren’t into crumb or streusel on top, you can easily omit it from this recipe! Simply leave it off…the bread will bake up just as great. You will be able to shave off a few minutes of bake time, but not too much. Just check it about 7 minutes earlier and see how it’s going!

8 Secrets To The Best Easy Pumpkin Bread

• It’s Browning Too Fast In the Oven! If this is happening to you with this recipe, or really any cake or bread recipe, loosely tent the pan with aluminum foil to stop the browning process!
• Don’t Use Pumpkin Pie Filling! Use pumpkin puree otherwise known as 100% pumpkin, canned pumpkin, or pure pumpkin.
• Don’t Over Bake! This bread is baked in a loaf pan, so the bake time can vary from oven to oven. I usually check a recipe like this 10 minutes before the recipe says it’s done and see how things are going! Inserting a skewer into the center and it comes out clean is the best way to test for doneness. 
• Prep the Pan! When making this recipe, as well as any bread or cake I always recommend greasing the pan well and THEN line the pan with parchment paper and grease (or spray with nonstick spray) again. There is nothing worse then going to the trouble of baking and having half the bread stick to the pan. 
• Parchment Paper. I like to cut a strip long enough to line the bottom of the pan and up 2 sides of the pan. This makes removing the bread form the pan simple, as you can easily grip the paper and remove it!
• Make It Your Own! Once you’ve made this recipe you can play around with a few things to make the recipe your own. If you would like a moister bread, add 1/4 more pumpkin. (Be careful doing this though, too much pumpkin can make a gummy bread). If you prefer a less moist bread, remove 1/4 cup! Play around with spices too…for flavor add more cinnamon, pumpkin pie spice, ground nutmeg, ground ginger, ground cloves etc to suit your taste!
• Store Properly! Make sure you store this airtight so it doesn’t dry out! If you let this bread sit uncut overnight it gets even moister believe it or not! FYI: The crumb topping will soften a bit as it is stored.

How To Store and Keep You Pumpkin Bread Fresh After Baking:

• Bake the bread and allow it to cool completely. 
• I store this pumpkin bread airtight at room temperature for up to 3 days. I like to double wrap my pumpkin bread to keep it extra moist! When the bread has cooled, wrap it tightly in plastic wrap or foil and then place it in a larger zip-top bag!
• Store in the refrigerator for up to 5 days.
• Store in the freezer for up to 30 days for best freshness.

Give Pumpkin Bread As a Gift!

This bread is the ultimate food gift! I like to make a few batches at a time. Bake it, let it cool completely, and wrap up in plastic wrap or cellophane! Tie it with a ribbon and print out the recipe to attach because your friends will surely ask for it after they try it!

Can You Make This Recipe into Pumpkin Muffins?

Sure you can! Fill muffin liners 2/3 full, top with crumb topping and bake for 23 – 26 minutes!

Other Pumpkin Recipes You Will LOVE:

Print

The Best Easy Pumpkin Bread

---

Description:

This is the perfect cozy fall recipe! Pumpkin bread is simple to make and absolutely delicious!

---

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

1. 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.
2. 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.
3. Bread: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
4. In another large bowl whisk together the sugar, oil, eggs, vanilla, pumpkin, and pumpkin pie spice until smooth and combined.
5. Pour the pumpkin mixture into the flour mixture and stir until smooth and no lumps remain.
6. Pour the batter into the prepared pan and top with the prepared crumb mix.
7. 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.
8. Allow the bread to cool in the pan for 20 -30 minutes and then transfer to a wire rack.
9. 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.

Keywords:: cookies and cups, pumpkin bread, pumpkin recipe, quick bread

PIN for later: