If you make one dessert in the Fall, it has to be this Pumpkin Bread. One of the most popular flavors of October, along with warm spices like cinnamon and nutmeg, it’s perfect for Autumn, and it’s so easy to bake.
For more recipes like this, check out my Apple Muffins, Single Layer Spice Cake, and Apple Crisp!
If doing the optional crumb topping, start by mixing the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Then add the melted butter and mix with a fork until the mixture comes together in small crumbs. It may be helpful to let the mixture cool and then break into smaller crumbs.
To start on the bread, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt in a large bowl. In a medium-sized bowl, mix together the eggs, vegetable oil, granulated sugar, brown sugar, pumpkin puree, and vanilla extract. Add the wet ingredients to the dry and mix until just combined.
Pour the batter into a prepared 9″x5″ loaf pan. Add the crumb mixture on top and gently press into the top of the batter. Bake the Pumpkin Bread for 60-65 minutes at 350° F or until a toothpick inserted in the center comes out with just a few crumbs.
Some ingredients notes
Pumpkin Puree – I love using the Libby’s brand!
Tips
- For the crumb topping, I find it easiest to let the mixture cool off and then continue to break the crumbs into smaller pieces.
- Lining the loaf pan with parchment paper makes it so easy to remove the loaf from the pan to cut!
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Pumpkin Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 – 10 slices 1x
Ingredients
The Pumpkin Bread
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup vegetable oil
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 1/2 cups pumpkin puree
- 1 teaspoon vanilla extract
The Crumb Topping (Optional)
- 3/4 cup all-purpose flour
- 1/4 cups granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
Instructions
The Crumb Topping (Optional)
- In a medium sized bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon. All the melted butter and mix together with a fork until the mixture comes together in small crumbs. It may help to let the mixture cool and break it up into smaller pieces later.
The Pumpkin Bread
- Preheat the oven to 350° F and line a 9″x5″ loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt.
- In a medium-sized bowl, mix together the eggs, vegetable oil, granulated sugar, brown sugar, pumpkin puree, and vanilla extract.
- Add the wet ingredients into the dry and mix until just combined. Pour the batter into the prepared loaf pan. If adding the crumb topping, pour the crumb mixture on top and gently press into the top of the batter.
- Bake for 60-65 minutes or until a toothpick inserted in the center comes out with just a couple crumbs.