Pumpkin Bread

Name: Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 ½ cups all-purpose Flour; 1 cup white sugar; 1 cup pumpkin puree; ½ cup oil (i like olive or avocado oil); ¼ cup water; 2 large eggs (beaten, room temperature); 1 teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon nutmeg; ¼ teaspoon cinnamon; ¼ teaspoon allspice; ½ cup walnuts (optional, chopped ); ¾ cup all-purpose flour; ¼ cup dark brown sugar; 1 teaspoon cinnamon; 4 tablespoons butter (cold, cubbed); ¼ cup walnuts (optional, chopped )

Pumpkin bread recipe made in one bowl with pumpkin puree, warm spices, and topped with a brown sugar streusel. Bake in a loaf pan for an easy fall quick bread.

ByJackie August 13, 2025August 13, 2025

Jump to Recipe Print Recipe

The second the weather drops below 70 degrees, I’m making pumpkin bread. This recipe is everything you want in a classic pumpkin loaf: super moist, warmly spiced, and topped with a brown sugar streusel. It’s the kind of fall quick bread recipe that makes your whole house smell like a coffee shop in October (minus the overpriced lattes). And it’s ridiculously easy to make pumpkin bread at home in one bowl. Just mix and bake.

How to make Pumpkin Bread

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

Start the streusel topping

In a small bowl, add flour, brown sugar, cinnamon, butter, and chopped nuts (optional).

Combine the Ingredients

Using your hands, squish the butter into the flour until it comes together into a crumbly texture. Put the bowl in the fridge to keep it cold.

Start the pumpkin bread batter

In a large bowl, sift together the flour, salt, sugar, and baking soda. Whisk to combine.

Add the wet ingredients to the dry

To the same bowl, add the pumpkin puree, vegetable oil, eggs, water, nutmeg, cinnamon, and allspice. Whisk together without overmixing.

Add the pumpkin bread batter to a loaf pan

Spray a loaf pan with nonstick spray and pour your pumpkin bread batter into the loaf pan.

Top with streusel and bake until cooked through

Remove the streusel from the fridge and top the pumpkin bread batter generously with streusel topping.

How to store Pumpkin Bread

On the Counter (Up to 3 Days)

Never Lose This Recipe—Email It to Yourself!

Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!

Wrap the cooled loaf tightly in plastic wrap or aluminum foil.
Store it in an airtight container or zip-top bag to keep it from drying out.
Keep it at room temp—no need to refrigerate unless your house is really warm.

In the Fridge (Up to 1 Week)

If you want it to last longer, store it in the fridge wrapped in plastic wrap and placed in an airtight container.
Heads up: Chilling can make it a little dense. Just let it come to room temp or warm it up before eating.

In the Freezer (Up to 3 Months)

Wrap the whole loaf or individual slices in plastic wrap, then again in foil.
Pop it in a freezer-safe bag, squeeze out the air, and label it (because “mystery bread” isn’t fun).
To thaw, let it sit at room temp for a few hours or microwave slices for 20-30 seconds

Quick Recipe Help and Common Questions

Why did my pumpkin bread sink in the middle?

It might be underbaked—pumpkin bread is moist, so it takes time to cook through. Too much baking soda can cause a rise-and-fall situation. Stick to the measurements!

Can I use fresh pumpkin instead of canned?

You can, but fresh pumpkin tends to have more water. Strain it first so it doesn’t mess with the texture.

Why is my pumpkin bread dry?

Probably too much flour! Make sure to spoon and level it, not scoop straight from the bag. Overbaking can also dry it out—check it with a toothpick at the 50-minute mark.

Pumpkin Bread