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    Home » Recipes » Breads

    Easy Pumpkin Bread Recipe

    By: Jessica · Posted: Sep 25, 2024 · This post may contain affiliate links. Please read my disclosure policy.

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    Jump to Recipe 6 comments
    5 from 2 votes

    This Easy Pumpkin Bread Recipe is the perfect way to welcome the fall season. This uses canned pumpkin puree, warm spices, and a few other simple ingredients, and this dessert bread is ready to enjoy in about an hour.

    Sliced pumpkin bread on wooden cutting board with a streusel on top.

     

    When the cooler weather hits, the pumpkin flavors start flowing. So it’s a toss-up between this bread, these pumpkin cream cheese bars, or this no-bake pumpkin pie.

    Gift Idea: This pumpkin bread recipe is one of my favorites to gift my neighbors when the season rolls around too. It’s a great way to bring the fall flavors in and spread the love. It’s hard to choose if this banana bread recipe, this chocolate bread loaf, or this pumpkin bread is their favorite.

    Pumpkin Bread Highlights

    • Texture: This bread is dense, soft, and sturdy enough to hold a piece in your hand while you take a bite.
    • Simple ingredients: No wild things to get for this dessert recipe. You may already have the items on hand to make this one, except the pumpkin puree. But you can grab a can of it to keep on hand for those last-minute fall dessert cravings.
    • Quick: A quick bread that’s ready in about an hour!
    Jump to:
    • Pumpkin Bread Highlights
    • Key Ingredients
    • How to Make This Pumpkin Bread
    • For Mini Loaves:
    • Pumpkin Bread FAQs
    • Related Recipes
    • Recipe
    • Comments

    Key Ingredients

    Here’s what you’ll need to make this fall bread recipe:

    Complete list of ingredients and amounts can be found in the recipe card below.

    • Cream cheese: Since cream cheese usually comes in 8-ounce blocks, save the other 4 ounces to make this cream cheese frosting for brownies.
    • Oil: I like to use coconut oil for a lot of my baking and cooking. You can use vegetable oil if you prefer.
    • Brown Sugar: Light brown sugar is recommended for this recipe.
    • Streusel Topping Ingredients: Note that the streusel uses a lot of the same ingredients that are used in the bread. So when checking the ingredient measurements to see if you have all that you need, don’t forget the similar ingredients in the streusel.
    • Buttermilk: If you don’t have buttermilk, you can use regular milk (the same amount) and add a tablespoon of lemon juice to it, and allow it to sit and curdle a bit before adding to the pumpkin batter.
    • Eggs: I’ve made this recipe using 4 eggs in the past, and it causes the bread to be fluffier and lighter. I prefer using only 2 eggs, and it making a heavier, more dense bread. It’s up to you on how you prefer your bread.

    How to Make This Pumpkin Bread

    Canned pumpkin puree and spices in saucepan.
    1. Cook pumpkin puree, 1 teaspoon salt, ¼ teaspoon nutmeg & ⅛ cloves.
    Sugars, and cream cheese added to pumpkin mixture.
    2. Add sugars, oil, and cream cheese & cook until melted together.
    Eggs and buttermilk in small bowl.
    3. Mix eggs and buttermilk.
    Pouring eggs and buttermilk in to pumpkin mixture.
    4. Add buttermilk mixture to the pumpkin mixture.
    Flour, baking soda and baking powder mixed in small bowl.
    5. Mix flour, baking soda and baking powder together.
    Flour added in to pumpkin puree mixture for pumpkin bread.
    6. Add flour mixture to pumpkin mixture.
    Loaf pan lined with parchment paper.
    7. Grease or line loaf pans with parchment paper.
    Pumpkin bread batter poured in to loaf pan.
    8. Pour half of batter in each loaf pan.
    Pumpkin bread streusel ingredients in mixing bowl.
    9. Make streusel: Combine ingredients.
    Streusel ingredients poured on top of pumpkin bread batter.
    10. Sprinkle half of the streusel on top of each loaf pan.

    About the Streusel: The Streusel on top is kind of my favorite. There are times I’ll leave a streusel off of my recipes, just because I feel like it’s a whole other step that’s not really necessary. But with this one… I couldn’t believe how good it was. I start eating a piece, anticipating when I reach the top, to get to the streusel.

    Baked pumpkin bread in loaf pan.

    Bake the pumpkin bread at 350° degrees F for 45-50 minutes, or until a toothpick inserted in to the middle comes out clean.

    Baked loaf of pumpkin bread on parchment paper.

    Remove the bread from the oven. Carefully lift out parchment paper (if using) slice, and enjoy.

    For Mini Loaves:

    If making mini loaves of pumpkin bread, I found that it only took about 15 minutes for the mini loaves to be done, baking at 350 degrees. However, mini loaf pans can vary so it’s best to check with a toothpick after about 12 minutes to see if the bread is finished baking.

    Baked mini pumpkin bread loaves.
    Mini pumpkin cream cheese loaves.

    Pumpkin Bread FAQs

    What’s the difference between canned pumpkin and pumpkin puree?

    There is no difference. Canned pumpkin is the same as pumpkin puree. However, canned pumpkin pie mix is not the same as pumpkin puree. Pumpkin pie mix has spices mixed in with it already.

    How to store pumpkin bread?

    When the bread has cooled, it’s best to store it by wrapping in parchment paper or wax paper. You can also store it in an airtight container or in a zip-top storage bag but it could cause the bread to become gummy. No need to refrigerate. It’s best to enjoy within 2-3 days.

    How do you remove pumpkin bread from a loaf pan?

    For a no-fail way of removing pumpkin bread from a loaf pan, it starts before you even put the batter in the pan. Spray the loaf pan with nonstick cooking spray. Then place a piece of parchment paper inside of the loaf pan, with the corners cut with a slit, so it forms to the loaf pan easier. Then, once baked, simply lift out the bread loaf by pulling on the parchment paper corners.

    Related Recipes

    Love pumpkin flavors? Then you’ll also love these other pumpkin favorites:

    • Pumpkin Cheesecake Bites on wooden cutting board.
      Pumpkin Cheesecake Bites
    • Pumpkin Fluff Cool Whip Dip
      Pumpkin Fluff Cool Whip Dip
    • Slice of pumpkin poke cake on plate with fork
      Pumpkin Poke Cake
    • Close up of pumpkin streusel muffins stacked on top of one another
      Pumpkin Streusel Muffins

    Recipe

    Baked pumpkin bread on cutting board.

    Easy Pumpkin Bread Recipe

    Jessica Burgess
    This moist pumpkin bread is the perfect fall recipe and is easy to make using canned pumpkin, and a few other simple ingredients.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 15 servings
    Calories 307 kcal

    Video

    Equipment

    • 2 loaf pans or 2, 9-cavity mini loaf pans

    Ingredients

    • 15 ounce can pumpkin puree
    • 1½ teaspoon cinnamon
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground cloves
    • 1 cup sugar
    • 1 cup light brown sugar
    • 4 ounce cream cheese
    • ½ cup oil I use coconut but you can use vegetable
    • ¼ cup buttermilk or milk with a few drops of lemon juice
    • 2 large eggs Use 3-4 eggs for a lighter, fluffier bread.
    • 2 cups all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda

    Streusel:

    • 5 Tablespoons light brown sugar
    • 1 Tablespoon all-purpose flour
    • 1 Tablespoon unsalted butter cold
    • 1 teaspoon cinnamon
    • ¼ teaspoon kosher salt

    Instructions
     

    • Preheat over to 350 degrees.
    • In a small saucepan, add the 15 ounce can pumpkin puree, 1½ teaspoon cinnamon, 1 teaspoon kosher salt, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves.
    • Cook over medium heat for 5-6 minutes, stirring occassionally.
    • Reduce heat to low-medium heat (to reduce bubbling & splashing).
    • Add in the 1 cup sugar, 1 cup light brown sugar, 4 ounce cream cheese, and ½ cup oil.
    • Cook until cream cheese is melted.
    • In a separate dish, combine the ¼ cup buttermilk and 2 large eggs.
    • Slowly add into the cream cheese mixture, and remove the saucepan from heat.
    • In a separate bowl, combine the 2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and fold into the wet mixture.
    • Line two 9×5 loaf pans with parchment paper or spray with nonstick spray (see notes below for tips) and pour half of the pumpkin batter, in to each pan.

    Streusel Topping

    • Combine the 5 Tablespoons light brown sugar, 1 Tablespoon all-purpose flour, 1 Tablespoon unsalted butter, 1 teaspoon cinnamon, and ¼ teaspoon kosher salt and mix until corporated. (I use a fork and my hands to mix togther the cold, hard butter with the spices the best that I can. Try to only have small pieces of butter left.)
    • Evenly distribute the streusel over the top of both loaf pans of batter.
    • Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted in the middle, comes out clean.
      For mini loaf pans, bake at 350 degrees for 15-20 minutes or until a toothpick inserted in to the middle, comes out clean.

    Notes

    Tip for Prepping Loaf Pans: I like to spray my loaf pans with non-stick cooking spray and then line with parchment paper. The spray helps the paper stick to the sides. Also, cutting small slits in the corners of the parchment paper helps the paper fit better in to the pans.
    For mini loaf pans, only using non-stick cooking spray works just fine.

    Nutrition

    Serving: 11-inch slice | Calories: 307kcal | Carbohydrates: 48g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 289mg | Potassium: 128mg | Fiber: 1g | Sugar: 33g | Vitamin A: 4581IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Keywords fall dessert, fall recipes, pumpkin loaf
    Tried this recipe?Let us know how it was!

    Recipe originally shared in September 2016, updated in September 2024.

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      5 from 2 votes (1 rating without comment)

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    1. Terri says

      November 20, 2024 at 5:27 pm

      5 stars
      A lady on TikTok made this recipe on one of her videos. I ran over here to see the recipe myself. Yes I made asap! This is such a moist and incredible bread. Easy to understand and follow. I accidentally made the topping into a triple batch. Boy- I’m glad I sent the second loaf to my husbands work.No worries I took care of the 1st loaf by myself! This is a keeper of a recipe! It’s now my go to! I’m excited to try more of your recipes! Thanks for sharing!

      Reply
      • Jessica says

        November 21, 2024 at 8:45 am

        Awww, hi Terri! I’m so glad you found this recipe and made your way here to make it too! Haha, I know exactly what you mean by being glad to send the other loaf elsewhere! It’s hard to resist. 🙂 Thank you for sharing!

        Reply
    2. Cindy says

      June 23, 2019 at 6:10 pm

      Can this bread be frozen and if so how long?

      Reply
      • Jessica says

        August 06, 2019 at 10:33 am

        Hi Cindy! I don’t see why it couldn’t be! I’d just say make sure it’s freezer wrapped, and it should be good for a couple of months!

        Reply
    3. Justine says

      October 15, 2017 at 10:59 am

      I found your recipe thursday night and made it, liked it so much i got up early friday morning and baked another batch for my husbands office, they all raved about how amszing it was, thanks for this keeper!!!!

      Reply
      • Jessica says

        October 15, 2017 at 1:03 pm

        Awww!!!! Yay I’m so happy that you like it! Isn’t it crazy-good?!? I’m so glad that you took a minute to come back and let me know that you like it. It means a lot! Thank you!

        Reply

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    Hi, I'm Jessica! - Owner and Creator of the blog and brand, Fantabulosity.

    I’m here to teach you how to make quick and easy recipes, using simple ingredients, that your family will love.

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