The first hint of fall sweeps through the kitchen when you bake this pumpkin bread: warm cinnamon spice, earthy pumpkin, and a buttery streusel topping that perfumes the entire house. Every slice is tender, subtly sweet, and impossibly moist—perfect with a hot latte or a simple pat of brown-butter spread. This is the ultimate cozy bake you’ll want on repeat all season.
Whether you’re gathering friends for a leaf-peeping brunch or stocking the freezer for quick weekday breakfasts, this easy pumpkin bread fits right in. It’s a recipe that balances nostalgia with modern healthy swaps, so you can indulge without guilt.
The Story Behind This Pumpkin Bread
Growing up, the first crisp morning meant my grandmother’s loaf pan would emerge from the cupboard. She’d stir pumpkin purée with brown sugar and cinnamon while telling stories about autumn fairs. That scent—sweet pumpkin mingling with butter—still transports me back. This recipe is my tribute: a moist, bakery-style loaf with a crunchy streusel topping and a few healthy twists she’d love.
Why You’ll Love It
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Ultra moist texture that stays fresh for days
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Warm spice blend with real pumpkin flavor
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Buttery streusel topping for bakery vibes
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Easy to make—no mixer required
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Naturally dairy-free option
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Freezer-friendly for quick breakfasts
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Customizable: add chocolate chips, nuts, or cream-cheese swirls
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Tastes like a Starbucks copycat, but fresher and healthier
What You’ll Need
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Pumpkin purée – 1 cup (not pumpkin pie filling)
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All-purpose flour – 1 ¾ cups (swap with gluten-free blend for a GF version)
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Brown sugar – ¾ cup (or coconut sugar for paleo)
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Granulated sugar – ¼ cup for extra sweetness
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Large eggs – 2, room temperature
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Vegetable oil – ½ cup (melted coconut oil works too)
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Unsweetened applesauce – ¼ cup for natural moisture
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Vanilla extract – 1 teaspoon
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Baking powder & soda – 1 teaspoon each
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Pumpkin pie spice – 2 teaspoons (or mix cinnamon, nutmeg, ginger)
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Salt – ½ teaspoon
Streusel Topping:
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¼ cup cold butter
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⅓ cup brown sugar
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½ cup flour
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1 teaspoon cinnamon
Tip: Fold in ½ cup dark chocolate chips for a chocolate-chip pumpkin bread or swirl in sweetened cream cheese for a pumpkin bread with cream cheese ribbon.
Helpful Kitchen Tools
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9×5-inch loaf pan (or bread machine on quick-bread setting)
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Mixing bowls
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Whisk & spatula
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Pastry cutter or fork for streusel
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Cooling rack
Quick Recipe Overview
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Prep time: 15 minutes
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Bake time: 55–60 minutes
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Total time: 1 hour 15 minutes
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Servings: 10 slices
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Difficulty: Easy
Let’s Bake It Together
1. Whisk the Dry Ingredients
In a large bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and salt until airy and lump-free.
2. Blend the Wet Ingredients
In another bowl, whisk pumpkin purée, eggs, brown sugar, granulated sugar, oil, applesauce, and vanilla until silky.
3. Combine & Pour
Gently fold dry ingredients into wet just until no flour streaks remain. Don’t overmix for the moistest crumb.
4. Top with Streusel
Use a pastry cutter to mix butter, sugar, flour, and cinnamon until crumbly. Sprinkle generously over the batter.
5. Bake
Bake at 350°F (175°C) for 55–60 minutes, until a toothpick comes out clean. Cool 15 minutes before slicing.
Pro Tip: Tent with foil at the 40-minute mark if the streusel browns too quickly.
Little Secrets for Success
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Room-temperature eggs help the batter rise evenly.
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Use canned pumpkin, not pie filling, for pure flavor.
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For a brown-butter twist, replace vegetable oil with cooled brown butter.
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Resting the batter 10 minutes before baking enhances moisture.
Fun Variations to Try
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Gluten-Free: Swap flour with 1:1 gluten-free blend.
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Keto/Paleo: Use almond flour and a sugar-free sweetener.
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Chocolate Chip: Fold in dark or milk chocolate chips.
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Zucchini Pumpkin Bread: Add 1 cup grated zucchini for extra veggies.
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Banana Pumpkin Bread: Mash in a ripe banana for natural sweetness.
Perfect Pairings
Serve thick slices with a drizzle of honey butter, alongside a steaming cup of homemade pumpkin spice latte, or with a scoop of vanilla ice cream for dessert. Try it next to our Honey Garlic Chicken for a sweet-savory brunch spread or our Banana Bread for a bake-off breakfast.
A Bite Full of Health
Pumpkin is rich in vitamin A and fiber, while applesauce lowers added fat. Using brown sugar provides depth without overloading on refined sweetness, making this a balanced treat for cozy mornings.
How to Save It for Later
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Room Temperature: Wrap in foil or airtight container up to 4 days.
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Freeze: Slice and freeze up to 3 months. Thaw overnight or warm in a 300°F oven for 10 minutes.
Questions You Might Have
Can I make muffins?
Yes! Divide batter into a muffin tin and bake 18–20 minutes.
Can I reduce sugar?
Cut by ¼ cup for a lightly sweet loaf.
Can I add protein?
Stir in 2 scoops of vanilla protein powder for a high-protein pumpkin bread.
What if I don’t have pumpkin spice?
Use 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves.
Nutrition Breakdown (per slice)
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Calories: ~210
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Protein: 4g
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Carbs: 32g
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Fat: 8g
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Fiber: 2g
Warm, fragrant, and perfectly moist, this pumpkin bread with streusel topping is everything fall should taste like. Bake it for weekend brunch, holiday gifts, or a weekday pick-me-up.
